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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 754 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Liqueur filling86.0 301.21 259.04 227.11 195.32 
3Chocolate-nut filling in candies99.0 60.24 59.64 45.42 44.97 
Total5.6 94.4 1004.05 947.78 757.05 714.63 
Losses 0.4%3.78 2.85 
Output5.6 94.4 1000.00 944.00 711.78 
Losses before baking/boiling, shrinkage 0.1996%94.4 2.00 1.89 1.51 1.43 
Baking/boiling 0.0%0.0420.032
Losses after baking/boiling, shrinkage 0.1996%94.4 2.00 1.89 1.51 1.43 
List of recipes
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 484.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.81 275.19 170.94 133.34 
3Cocoa mass97.4 8.36 8.14 4.05 3.95 
4Vanilla essence—  1.00 —   0.48 —   
Total7.5 92.5 1067.79 987.90 517.37 478.66 
Losses 0.9%8.90 4.31 
Output2.1 97.9 1000.00 979.00 484.52 474.35 
Losses before baking/boiling, shrinkage 0.45025%92.5 4.81 4.45 2.33 2.16 
Baking/boiling 5.5%58.44 28.31 
Losses after baking/boiling, shrinkage 0.45025%97.9 4.54 4.45 2.20 2.16 
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 227.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 288.43 213.44 65.51 48.47 
3Granulated sugar99.85231.63 231.28 52.61 52.53 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 73.51 61.75 16.70 14.02 
5Cognac—  40.28 —   9.15 —   
6Sign up
Total21.0 79.0 1098.12 867.81 249.40 197.09 
Losses 0.9%7.81 1.77 
Output14.0 86.0 1000.00 860.00 227.11 195.32 
Losses before baking/boiling, shrinkage 0.45009%79.0 4.94 3.91 1.12 0.89 
Baking/boiling 8.11%88.64 20.13 
Losses after baking/boiling, shrinkage 0.45009%86.0 4.54 3.91 1.03 0.89 
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 45.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.4 174.28 169.75 7.92 7.71 
3Roasted kernels97.5 150.00 146.25 6.81 6.64 
4Cocoa-butter [cocoa butter]100.0 80.00 80.00 3.63 3.63 
5Vanilla essence—  1.00 —   0.045—   
Total1.0 99.0 1013.23 1003.04 46.02 45.56 
Losses 1.3%13.04 0.59 
Output1.0 99.0 1000.00 990.00 45.42 44.97 
Losses before baking/boiling, shrinkage 0.64987%99.0 6.58 6.52 0.30 0.30 
Baking/boiling 0.01%0.0610.003
Losses after baking/boiling, shrinkage 0.64987%99.0 6.58 6.52 0.30 0.30 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 754 kg finished product
in kind
in solids
1Sign up99.85394.49 393.90 
2Starch syrup78.0 276.16 215.40 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 65.51 48.47 
4Powdered sugar99.8527.61 27.57 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 16.70 14.02 
6Sign up97.4 11.97 11.66 
7Cognac—  9.15 —   
8Roasted kernels97.5 6.81 6.64 
9Cocoa-butter [cocoa butter]100.0 3.63 3.63 
10Vanilla essence—  0.76 —   
Total812.78 721.31 
General losses 1.3%9.53 
Output94.4 754.00 711.78 
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