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Filling (caramel) → in car. No. 236 → Consolidated recipe

Consolidated recipe: Filling (caramel)

Filling (caramel) in car. No. 236
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 531.8 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	217.18	182.43	115.50	97.02
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	103.03	76.24	54.79	40.55
4	Raw egg white	12.0	75.02	9.00	39.90	4.79
5	Apple filling, semifinished	80.0	60.49	48.39	32.17	25.73
6	Sign up
7	Citric acid (E330)	91.2	2.13	1.94	1.13	1.03
8	Vanilla essence	—	0.80	—	0.43	—
9	Essence of rum	—	0.040	—	0.021	—
	Total	24.8 75.2	1015.24	763.06	539.90	405.80
	Losses 0.4%			3.06		1.63
	Output	24.0 76.0	1000.00	760.00		404.17
	Losses before baking/boiling, shrinkage 0.20057%	75.2	2.04	1.53	1.08	0.81
	Baking/boiling 1.1%		11.19		5.95
	Losses after baking/boiling, shrinkage 0.20057%	76.0	2.01	1.53	1.07	0.81

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Sugar-agar syrup in car. No. 236
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 290.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	290.68	226.73	84.57	65.96
3	water	—	182.87	—	53.20	—
4	Agar (E406)	85.0	4.54	3.86	1.32	1.12
	Total	23.6 76.4	1052.38	804.02	306.18	233.92
	Losses 0.5%			4.02		1.17
	Output	20.0 80.0	1000.00	800.00	290.94	232.75
	Losses before baking/boiling, shrinkage 0.24987%	76.4	2.63	2.01	0.77	0.58
	Baking/boiling 4.5%		47.24		13.74
	Losses after baking/boiling, shrinkage 0.24987%	80.0	2.51	2.01	0.73	0.58

Apple filling, semifinished in car. No. 236
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	528.70	52.87	17.01	1.70
3	Starch syrup	78.0	271.66	211.89	8.74	6.82
	Total	39.9 60.1	1343.67	807.26	43.22	25.97
	Losses 0.9%			7.26		0.23
	Output	20.0 80.0	1000.00	800.00	32.17	25.73
	Losses before baking/boiling, shrinkage 0.44966%	60.1	6.04	3.63	0.19	0.12
	Baking/boiling 24.9%		333.09		10.72
	Losses after baking/boiling, shrinkage 0.44966%	80.0	4.54	3.63	0.15	0.12

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 531.8 kg finished product
			in kind	in solids
1	Sign up	99.85	184.56	184.28
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	115.50	97.02
3	Starch syrup	78.0	93.31	72.78
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	54.79	40.55
5	water	—	53.20	—
6	Sign up	12.0	39.90	4.79
7	Apple puree [GOST]	10.0	17.01	1.70
8	Natural honey	78.0	5.04	3.93
9	Agar (E406)	85.0	1.32	1.12
10	Citric acid (E330)	91.2	1.13	1.03
11	Sign up	—	0.43	—
12	Essence of rum	—	0.021	—
	Total		566.20	407.20
	General losses 0.74%			3.03
	Output	76.0	531.80	404.17

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Filling (caramel) (in car. No. 236) included in recipes:

No. 236 Caramel "Tsutna piens", open

No. 236

Recipe on Filling (caramel) contained in handbooks:

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

Consolidated recipe: Filling (caramel)

Filling (caramel) (in car. No. 236) included in recipes:

Recipe on Filling (caramel) contained in handbooks:

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