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Filling (caramel) → in car. No. 189 → Consolidated recipe

Consolidated recipe Filling (caramel)

Filling (caramel) in car. No. 189
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 930.5 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate mass	94.4	286.24	270.21	266.35	251.43
3	Starch syrup	78.0	257.83	201.11	239.91	187.13
4	Granulated sugar	99.85	128.91	128.72	119.95	119.77
5	Vanilla essence	—	1.00	—	0.93	—
	Total	16.2 83.8	1035.83	867.80	963.84	807.49
	Losses 0.9%			7.80		7.26
	Output	14.0 86.0	1000.00	860.00		800.23
	Losses before baking/boiling, shrinkage 0.44962%	83.8	4.66	3.90	4.33	3.63
	Baking/boiling 2.58%		26.64		24.78
	Losses after baking/boiling, shrinkage 0.44962%	86.0	4.54	3.90	4.22	3.63

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Chocolate mass in car. No. 189,191
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 266.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	302.87	254.41	80.67	67.76
3	Cocoa powder [Skurikhin]	95.0	154.31	146.59	41.10	39.04
	Total	5.6 94.4	1012.48	955.47	269.67	254.49
	Losses 1.2%			11.47		3.06
	Output	5.6 94.4	1000.00	944.00	266.35	251.43
	Losses before baking/boiling, shrinkage 0.60035%	94.4	6.08	5.74	1.62	1.53
	Baking/boiling 0.03%		0.33		0.087
	Losses after baking/boiling, shrinkage 0.60035%	94.4	6.08	5.74	1.62	1.53

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 930.5 kg finished product
			in kind	in solids
1	Sign up	74.0	336.70	249.16
2	Starch syrup	78.0	239.91	187.13
3	Powdered sugar	99.85	147.90	147.68
4	Granulated sugar	99.85	119.95	119.77
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	80.67	67.76
6	Sign up	95.0	41.10	39.04
7	Vanilla essence	—	0.93	—
	Total		967.16	810.55
	General losses 1.3%			10.32
	Output	86.0	930.50	800.23

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Recipe on Filling (caramel) contained in handbooks:

1986 Recipes for caramel. Part 2. Caramel with fillings: fondant, milk, etc.

Consolidated recipe Filling (caramel)

Recipe on Filling (caramel) contained in handbooks:

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