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All groups → All products → Caramel → Caramel with fondant fillings → No. 180 Caramel "Smuglyanka", in cocoa powder → No. 180 → Consolidated recipe

Consolidated recipe: No. 180 Caramel "Smuglyanka", in cocoa powder

No. 180
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 977.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa mix	97.4	40.00	38.96	39.12	38.10
3	Granulated sugar (in watering syrup)	99.85	6.00	5.99	5.87	5.86
	Total	4.7 95.3	1002.05	955.21	979.90	934.10
	Losses 0.2%			1.91		1.86
	Output	4.7 95.3	1000.00	953.30		932.23
	Losses before baking/boiling, shrinkage 0.09978%	95.3	1.00	0.95	0.98	0.93
	Baking/boiling 0.01%		0.050		0.049
	Losses after baking/boiling, shrinkage 0.09978%	95.3	1.00	0.95	0.98	0.93

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Caramel without sprinkling in car. No. 180
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 934.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	85.0	209.19	177.81	195.58	166.24
	Total	4.8 95.2	1003.01	954.96	937.74	892.81
	Losses 0.3%			2.86		2.68
	Output	4.8 95.2	1000.00	952.10	934.92	890.14
	Losses before baking/boiling, shrinkage 0.14981%	95.2	1.50	1.43	1.40	1.34
	Baking/boiling 0.0%		0.005		0.004
	Losses after baking/boiling, shrinkage 0.14981%	95.2	1.50	1.43	1.40	1.34

Caramel mass (in caramel) in car. No. 180
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 742.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	329.05	256.66	244.21	190.48
3	Vanilla essence	—	0.93	—	0.69	—
	Total	7.0 93.0	1062.31	987.89	788.40	733.17
	Losses 0.9%			8.89		6.60
	Output	2.1 97.9	1000.00	979.00	742.16	726.57
	Losses before baking/boiling, shrinkage 0.44997%	93.0	4.78	4.45	3.55	3.30
	Baking/boiling 5.01%		52.99		39.33
	Losses after baking/boiling, shrinkage 0.44997%	97.9	4.54	4.45	3.37	3.30

Filling (caramel) in car. No. 180
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 195.58 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	199.80	147.85	39.08	28.92
3	Starch syrup	78.0	194.45	151.67	38.03	29.66
4	Raw egg yolk	46.0	99.13	45.60	19.39	8.92
5	Unfat soy flour	92.0	57.88	53.25	11.32	10.41
6	Sign up
	Total	15.4 84.6	1016.48	860.32	198.80	168.26
	Losses 1.2%			10.32		2.02
	Output	15.0 85.0	1000.00	850.00	195.58	166.24
	Losses before baking/boiling, shrinkage 0.59969%	84.6	6.10	5.16	1.19	1.01
	Baking/boiling 0.43%		4.31		0.84
	Losses after baking/boiling, shrinkage 0.59969%	85.0	6.07	5.16	1.19	1.01

Cocoa mix in car. No. 180
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	499.59	474.61	19.54	18.56
	Total	2.6 97.4	1001.68	975.95	39.18	38.18
	Losses 0.2%			1.95		0.076
	Output	2.6 97.4	1000.00	974.00	39.12	38.10
	Losses before baking/boiling, shrinkage 0.09977%	97.4	1.00	0.97	0.039	0.038
	Baking/boiling -0.03%		-0.32		-0.012
	Losses after baking/boiling, shrinkage 0.09977%	97.4	1.00	0.97	0.039	0.038

Consolidated recipe, k=1.001631
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 977.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	639.85	638.89	640.90	639.94
2	Starch syrup	78.0	282.24	220.15	282.70	220.50
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	39.08	28.92	39.14	28.96
4	Powdered sugar	99.85	19.64	19.61	19.67	19.64
5	Cocoa powder [Skurikhin]	95.0	19.54	18.56	19.57	18.60
6	Sign up	46.0	19.39	8.92	19.42	8.93
7	Unfat soy flour	92.0	11.32	10.41	11.34	10.43
8	Vanilla essence	—	1.19	—	1.20	—
	Total		1032.25	945.46	1033.93	947.01
	Total phase loss 1.4%			13.23
	Other losses 0.16%					1.54
	General losses 1.6%					14.77
	Output	95.3	977.90	932.23	977.90	932.23

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.	Yes	raw egg yolk	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	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. 180 Caramel "Smuglyanka", in cocoa powder contained in handbooks:

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

Consolidated recipe: No. 180 Caramel "Smuglyanka", in cocoa powder

Recipe on No. 180 Caramel "Smuglyanka", in cocoa powder contained in handbooks:

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