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Filling (caramel) → in car. No. 184 → Consolidated recipe

Consolidated recipe: Filling (caramel)

Filling (caramel) in car. No. 184
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 103.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Strawberry podvarka (boiled)80.0 150.03 120.02 15.53 12.42 
3Alcohol—  10.00 —   1.04 —   
4Essence strawberry—  1.00 —   0.10 —   
Total11.6 88.4 1004.72 887.78 103.99 91.89 
Losses 0.2%1.78 0.18 
Output11.4 88.6 1000.00 886.00 91.70 
Losses before baking/boiling, shrinkage 0.10036%88.4 1.01 0.89 0.10 0.092
Baking/boiling 0.27%2.71 0.28 
Losses after baking/boiling, shrinkage 0.10036%88.6 1.01 0.89 0.10 0.092
List of recipes
Creamy lipstick in car. No. 184
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 87.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 221.50 163.91 19.34 14.31 
3Starch syrup78.0 166.10 129.56 14.50 11.31 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 92.29 77.52 8.06 6.77 
Total10.6 89.4 1033.59 923.86 90.26 80.67 
Losses 1.5%13.86 1.21 
Output9.0 91.0 1000.00 910.00 87.32 79.46 
Losses before baking/boiling, shrinkage 0.75017%89.4 7.75 6.93 0.68 0.61 
Baking/boiling 1.78%18.22 1.59 
Losses after baking/boiling, shrinkage 0.75017%91.0 7.62 6.93 0.67 0.61 
Strawberry podvarka (boiled) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 15.53 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.96 807.27 18.17 12.54 
Losses 0.9%7.27 0.11 
Output20.0 80.0 1000.00 800.00 15.53 12.42 
Losses before baking/boiling, shrinkage 0.45043%69.0 5.27 3.64 0.0820.056
Baking/boiling 13.75%160.14 2.49 
Losses after baking/boiling, shrinkage 0.45043%80.0 4.55 3.64 0.0710.056
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 103.5 kg finished product
in kind
in solids
1Sign up99.8548.35 48.28 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 19.34 14.31 
3Strawberry cooking69.0 18.17 12.54 
4Starch syrup78.0 14.50 11.31 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.06 6.77 
6Sign up—  1.04 —   
7Essence strawberry—  0.10 —   
Total109.56 93.21 
General losses 1.6%1.51 
Output88.6 103.50 91.70 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Filling (caramel) (in car. No. 184) included in recipes:

No. 184 Caramel "Lanterns", wrappedNo. 184

Recipe on Filling (caramel) contained in handbooks:

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