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Ready caramel → Creamy cara. No. 303 → Consolidated recipe

Consolidated recipe: Ready caramel

Ready caramel Creamy cara. No. 303
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 343.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Liqueur filling	86.0	301.21	259.04	103.44	88.95
3	Chocolate-nut filling in candies	99.0	60.24	59.64	20.69	20.48
	Total	5.6 94.4	1004.05	947.78	344.79	325.47
	Losses 0.4%			3.78		1.30
	Output	5.6 94.4	1000.00	944.00		324.17
	Losses before baking/boiling, shrinkage 0.1996%	94.4	2.00	1.89	0.69	0.65
	Baking/boiling 0.0%		0.042		0.014
	Losses after baking/boiling, shrinkage 0.1996%	94.4	2.00	1.89	0.69	0.65

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Caramel mass (in caramel) in car. No. 303 (creamy)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 220.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	352.81	275.19	77.85	60.73
3	Cocoa mass	97.4	8.36	8.14	1.84	1.80
4	Vanilla essence	—	1.00	—	0.22	—
	Total	7.5 92.5	1067.79	987.90	235.63	218.00
	Losses 0.9%			8.90		1.96
	Output	2.1 97.9	1000.00	979.00	220.67	216.03
	Losses before baking/boiling, shrinkage 0.45025%	92.5	4.81	4.45	1.06	0.98
	Baking/boiling 5.5%		58.44		12.90
	Losses after baking/boiling, shrinkage 0.45025%	97.9	4.54	4.45	1.00	0.98

Liqueur filling in car. No. 303 (creamy)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 103.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	288.43	213.44	29.83	22.08
3	Granulated sugar	99.85	231.63	231.28	23.96	23.92
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	73.51	61.75	7.60	6.39
5	Cognac	—	40.28	—	4.17	—
6	Sign up
	Total	21.0 79.0	1098.12	867.81	113.58	89.76
	Losses 0.9%			7.81		0.81
	Output	14.0 86.0	1000.00	860.00	103.44	88.95
	Losses before baking/boiling, shrinkage 0.45009%	79.0	4.94	3.91	0.51	0.40
	Baking/boiling 8.11%		88.64		9.17
	Losses after baking/boiling, shrinkage 0.45009%	86.0	4.54	3.91	0.47	0.40

Chocolate-nut filling in candies in car. No. 303
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa mass	97.4	174.28	169.75	3.61	3.51
3	Roasted kernels	97.5	150.00	146.25	3.10	3.03
4	Cocoa-butter [cocoa butter]	100.0	80.00	80.00	1.65	1.65
5	Vanilla essence	—	1.00	—	0.021	—
	Total	1.0 99.0	1013.23	1003.04	20.96	20.75
	Losses 1.3%			13.04		0.27
	Output	1.0 99.0	1000.00	990.00	20.69	20.48
	Losses before baking/boiling, shrinkage 0.64987%	99.0	6.58	6.52	0.14	0.13
	Baking/boiling 0.01%		0.061		0.001
	Losses after baking/boiling, shrinkage 0.64987%	99.0	6.58	6.52	0.14	0.13

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 343.4 kg finished product
			in kind	in solids
1	Sign up	99.85	179.67	179.40
2	Starch syrup	78.0	125.77	98.10
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	29.83	22.08
4	Powdered sugar	99.85	12.58	12.56
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	7.60	6.39
6	Sign up	97.4	5.45	5.31
7	Cognac	—	4.17	—
8	Roasted kernels	97.5	3.10	3.03
9	Cocoa-butter [cocoa butter]	100.0	1.65	1.65
10	Vanilla essence	—	0.35	—
	Total		370.17	328.51
	General losses 1.3%			4.34
	Output	94.4	343.40	324.17

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.	no data		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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Consolidated recipe: Ready caramel

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