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All groups → All products → Caramel → Caramel with fondant fillings → No. 174 Caramel "Flight", wrapped → No. 174 → Consolidated recipe

Consolidated recipe No. 174 Caramel "Flight", wrapped

No. 174
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 917.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)85.1 310.93 264.60 285.28 242.77 
Total6.1 93.9 1002.99 942.13 920.24 864.40 
Losses 0.3%2.83 2.59 
Output6.1 93.9 1000.00 939.30 861.81 
Losses before baking/boiling, shrinkage 0.15009%93.9 1.51 1.41 1.38 1.30 
Baking/boiling -0.0%-0.021-0.019
Losses after baking/boiling, shrinkage 0.15009%93.9 1.51 1.41 1.38 1.30 
List of recipes
Filling (caramel) in car. No. 174
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 285.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raspberry podvarka69.0 199.39 137.58 56.88 39.25 
3Alcohol—  9.90 —   2.82 —   
4Vanilla essence—  0.99 —   0.28 —   
Total15.1 84.9 1004.86 852.70 286.66 243.26 
Losses 0.2%1.70 0.49 
Output14.9 85.1 1000.00 851.00 285.28 242.77 
Losses before baking/boiling, shrinkage 0.09975%84.9 1.00 0.85 0.29 0.24 
Baking/boiling 0.28%2.86 0.82 
Losses after baking/boiling, shrinkage 0.09975%85.1 1.00 0.85 0.29 0.24 
Caramel mass (in caramel) in car. No. 174
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 634.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.76 277.49 225.90 176.20 
3Vanilla essence—  1.00 —   0.63 —   
Total7.5 92.5 1068.23 987.90 678.29 627.28 
Losses 0.9%8.90 5.65 
Output2.1 97.9 1000.00 979.00 634.97 621.63 
Losses before baking/boiling, shrinkage 0.45023%92.5 4.81 4.45 3.05 2.82 
Baking/boiling 5.54%58.88 37.39 
Losses after baking/boiling, shrinkage 0.45023%97.9 4.54 4.45 2.88 2.82 
Creamy lipstick in car. No. 174
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 226.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 408.04 301.95 92.49 68.44 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 88.36 74.22 20.03 16.82 
4Starch syrup78.0 54.95 42.86 12.46 9.72 
Total12.7 87.3 1046.76 913.70 237.28 207.11 
Losses 1.5%13.70 3.11 
Output10.0 90.0 1000.00 900.00 226.68 204.01 
Losses before baking/boiling, shrinkage 0.74969%87.3 7.85 6.85 1.78 1.55 
Baking/boiling 3.01%31.30 7.10 
Losses after baking/boiling, shrinkage 0.74969%90.0 7.61 6.85 1.73 1.55 
Consolidated recipe, k=1.004229
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 917.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85564.06 563.21 566.44 565.59 
2Starch syrup78.0 238.35 185.91 239.36 186.70 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 92.49 68.44 92.88 68.73 
4Raspberry podvarka69.0 56.88 39.25 57.12 39.41 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 20.03 16.82 20.11 16.90 
6Sign up—  2.82 —   2.84 —   
7Vanilla essence—  0.92 —   0.92 —   
Total975.55 873.64 979.68 877.34 
Total phase loss 1.4%11.83 
Other losses 0.42%3.69 
General losses 1.8%15.53 
Output93.9 917.50 861.81 917.50 861.81 
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Recipe on No. 174 Caramel "Flight", wrapped contained in handbooks:

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