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All groups → All products → Caramel → Caramel with fondant fillings → No. 176 Caramel "Rhythm", in sugar → No. 176 → Consolidated recipe

Consolidated recipe No. 176 Caramel "Rhythm", in sugar

No. 176
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 169.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (for sprinkling)99.8594.90 94.76 16.10 16.07 
3Granulated sugar (in watering syrup)99.856.99 6.98 1.19 1.18 
Total4.9 95.1 1001.97 953.30 169.93 161.68 
Losses 0.2%1.90 0.32 
Output4.9 95.1 1000.00 951.40 161.36 
Losses before baking/boiling, shrinkage 0.0998%95.1 1.00 0.95 0.17 0.16 
Baking/boiling -0.0%-0.030-0.005
Losses after baking/boiling, shrinkage 0.0998%95.1 1.00 0.95 0.17 0.16 
List of recipes
Caramel without sprinkling in car. No. 176
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 152.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)89.0 300.01 267.01 45.80 40.76 
Total5.4 94.6 1003.04 948.95 153.12 144.86 
Losses 0.3%2.85 0.43 
Output5.4 94.6 1000.00 946.10 152.65 144.43 
Losses before baking/boiling, shrinkage 0.15006%94.6 1.51 1.42 0.23 0.22 
Baking/boiling 0.0%0.0300.005
Losses after baking/boiling, shrinkage 0.15006%94.6 1.51 1.42 0.23 0.22 
Caramel mass (in caramel) in car. No. 176
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 107.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 301.23 234.96 32.33 25.22 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 192.28 142.29 20.64 15.27 
4Vanilla essence—  1.00 —   0.11 —   
Total10.8 89.2 1096.98 978.81 117.73 105.05 
Losses 0.9%8.81 0.95 
Output3.0 97.0 1000.00 970.00 107.32 104.10 
Losses before baking/boiling, shrinkage 0.45018%89.2 4.94 4.41 0.53 0.47 
Baking/boiling 8.01%87.50 9.39 
Losses after baking/boiling, shrinkage 0.45018%97.0 4.54 4.41 0.49 0.47 
Filling (caramel) in car. No. 176
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 45.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 270.81 200.40 12.40 9.18 
3Starch syrup78.0 185.56 144.74 8.50 6.63 
4Vanilla essence—  1.00 —   0.046—   
Total11.2 88.8 1013.87 900.80 46.43 41.25 
Losses 1.2%10.80 0.49 
Output11.0 89.0 1000.00 890.00 45.80 40.76 
Losses before baking/boiling, shrinkage 0.59955%88.8 6.08 5.40 0.28 0.25 
Baking/boiling 0.17%1.72 0.079
Losses after baking/boiling, shrinkage 0.59955%89.0 6.07 5.40 0.28 0.25 
Consolidated recipe, k=1.002196
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 169.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85107.42 107.26 107.66 107.50 
2Starch syrup78.0 40.83 31.84 40.92 31.91 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 33.04 24.45 33.11 24.50 
4Vanilla essence—  0.15 —   0.15 —   
Total181.44 163.56 181.84 163.91 
Total phase loss 1.3%2.20 
Other losses 0.22%0.36 
General losses 1.6%2.56 
Output95.1 169.60 161.36 169.60 161.36 
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