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Caramel mass (in caramel) → in car. No. 223 → Consolidated recipe

Consolidated recipe Caramel mass (in caramel)

Caramel mass (in caramel) in car. No. 223
#	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
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2	Starch syrup	78.0	368.55	287.47	38.14	29.75
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	322.47	238.63	33.38	24.70
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	46.07	38.70	4.77	4.01
5	Citric acid (E330)	91.2	2.00	1.82	0.21	0.19
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7	Salt	96.5	0.20	0.19	0.021	0.020
8	Vanillin	—	0.16	—	0.017	—
	Total	15.1 84.9	1152.57	978.81	119.29	101.31
	Losses 0.9%			8.81		0.91
	Output	3.0 97.0	1000.00	970.00		100.40
	Losses before baking/boiling, shrinkage 0.45022%	84.9	5.19	4.41	0.54	0.46
	Baking/boiling 12.45%		142.84		14.78
	Losses after baking/boiling, shrinkage 0.45022%	97.0	4.54	4.41	0.47	0.46