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All groups → All products → Caramel → Caramel with fondant fillings → No. 173 Caramel "Eaglet", wrapped → No. 173 → Consolidated recipe

Consolidated recipe: No. 173 Caramel "Eaglet", wrapped

No. 173
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 456.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	89.0	335.00	298.15	152.89	136.08
	Total	5.7 94.3	1003.00	946.11	457.77	431.80
	Losses 0.3%			2.81		1.28
	Output	5.7 94.3	1000.00	943.30		430.52
	Losses before baking/boiling, shrinkage 0.1485%	94.3	1.49	1.40	0.68	0.64
	Baking/boiling 0.0%		0.021		0.010
	Losses after baking/boiling, shrinkage 0.1485%	94.3	1.49	1.40	0.68	0.64

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Filling (caramel) in car. No. 173
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 152.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	147.47	143.78	22.55	21.98
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	49.18	41.31	7.52	6.32
4	Cognac	—	29.50	—	4.51	—
5	Vanilla essence	—	0.99	—	0.15	—
	Total	11.7 88.3	1009.74	891.78	154.38	136.35
	Losses 0.2%			1.78		0.27
	Output	11.0 89.0	1000.00	890.00	152.89	136.08
	Losses before baking/boiling, shrinkage 0.09993%	88.3	1.01	0.89	0.15	0.14
	Baking/boiling 0.77%		7.73		1.18
	Losses after baking/boiling, shrinkage 0.09993%	89.0	1.00	0.89	0.15	0.14

Caramel mass (in caramel) in car. No. 171,173
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 304.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	301.22	234.95	91.83	71.63
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	192.28	142.29	58.62	43.38
4	Vanilla essence	—	1.00	—	0.30	—
	Total	10.8 89.2	1096.97	978.81	334.44	298.41
	Losses 0.9%			8.81		2.68
	Output	3.0 97.0	1000.00	970.00	304.88	295.73
	Losses before baking/boiling, shrinkage 0.44979%	89.2	4.93	4.40	1.50	1.34
	Baking/boiling 8.01%		87.50		26.68
	Losses after baking/boiling, shrinkage 0.44979%	97.0	4.54	4.40	1.38	1.34

Milk lipstick in car. No. 173
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 119.65 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	274.09	202.83	32.80	24.27
3	Starch syrup	78.0	187.79	146.48	22.47	17.53
	Total	11.1 88.9	1025.54	912.12	122.71	109.14
	Losses 1.0%			9.12		1.09
	Output	9.7 90.3	1000.00	903.00	119.65	108.05
	Losses before baking/boiling, shrinkage 0.49979%	88.9	5.13	4.56	0.61	0.55
	Baking/boiling 1.51%		15.37		1.84
	Losses after baking/boiling, shrinkage 0.49979%	90.3	5.05	4.56	0.60	0.55

Consolidated recipe, k=1.005569
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 456.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	251.12	250.75	252.52	252.14
2	Starch syrup	78.0	114.30	89.16	114.94	89.65
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	91.42	67.65	91.93	68.03
4	Roasted kernels	97.5	22.55	21.98	22.67	22.11
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	7.52	6.32	7.56	6.35
6	Sign up	—	4.51	—	4.54	—
7	Vanilla essence	—	0.46	—	0.46	—
	Total		491.88	435.85	494.62	438.28
	Total phase loss 1.2%			5.33
	Other losses 0.55%					2.43
	General losses 1.8%					7.76
	Output	94.3	456.40	430.52	456.40	430.52

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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Recipe on No. 173 Caramel "Eaglet", wrapped contained in handbooks:

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

Consolidated recipe: No. 173 Caramel "Eaglet", wrapped

Recipe on No. 173 Caramel "Eaglet", wrapped contained in handbooks:

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