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All groups → All products → Caramel → Caramel with fondant fillings → No. 182 Caramel "Guess-ka", wrapped → No. 182 → Consolidated recipe

Consolidated recipe No. 182 Caramel "Guess-ka", wrapped

No. 182
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 945.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	89.3	260.76	232.86	246.65	220.26
	Total	4.3 95.7	1002.97	959.48	948.71	907.57
	Losses 0.3%			2.88		2.73
	Output	4.3 95.7	1000.00	956.60		904.85
	Losses before baking/boiling, shrinkage 0.1502%	95.7	1.51	1.44	1.42	1.36
	Baking/boiling -0.0%		-0.043		-0.041
	Losses after baking/boiling, shrinkage 0.1502%	95.7	1.51	1.44	1.43	1.36

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Filling (caramel) in car. No. 182
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 246.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Praline semifinished	98.2	149.59	146.90	36.90	36.23
3	Alcohol	—	14.96	—	3.69	—
4	Vanilla essence	—	1.00	—	0.25	—
	Total	11.0 89.0	1005.88	894.79	248.10	220.70
	Losses 0.2%			1.79		0.44
	Output	10.7 89.3	1000.00	893.00	246.65	220.26
	Losses before baking/boiling, shrinkage 0.10008%	89.0	1.01	0.90	0.25	0.22
	Baking/boiling 0.39%		3.87		0.95
	Losses after baking/boiling, shrinkage 0.10008%	89.3	1.00	0.90	0.25	0.22

Caramel mass (in caramel) in car. No. 182.206
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 702.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	351.90	274.48	247.05	192.70
3	Cocoa mass	97.4	10.94	10.66	7.68	7.48
4	Vanilla essence	—	1.00	—	0.70	—
	Total	7.5 92.5	1067.65	987.89	749.55	693.56
	Losses 0.9%			8.89		6.24
	Output	2.1 97.9	1000.00	979.00	702.06	687.31
	Losses before baking/boiling, shrinkage 0.45004%	92.5	4.80	4.45	3.37	3.12
	Baking/boiling 5.49%		58.30		40.93
	Losses after baking/boiling, shrinkage 0.45004%	97.9	4.54	4.45	3.19	3.12

Creamy lipstick in car. No. 182
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 207.27 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	216.62	160.30	44.90	33.23
3	Starch syrup	78.0	162.46	126.72	33.67	26.26
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	90.24	75.80	18.70	15.71
	Total	10.6 89.4	1010.86	903.55	209.52	187.28
	Losses 1.5%			13.55		2.81
	Output	11.0 89.0	1000.00	890.00	207.27	184.47
	Losses before baking/boiling, shrinkage 0.74965%	89.4	7.58	6.77	1.57	1.40
	Baking/boiling -0.43%		-4.33		-0.90
	Losses after baking/boiling, shrinkage 0.74965%	89.0	7.61	6.77	1.58	1.40

Praline semifinished in car. No. 182
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 36.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa stranded	97.5	311.75	303.96	11.50	11.22
3	Roasted kernels	97.5	151.47	147.68	5.59	5.45
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	37.86	31.80	1.40	1.17
5	Cocoa-butter [cocoa butter]	100.0	37.86	37.86	1.40	1.40
	Total	1.8 98.2	1012.28	993.93	37.35	36.67
	Losses 1.2%			11.93		0.44
	Output	1.8 98.2	1000.00	982.00	36.90	36.23
	Losses before baking/boiling, shrinkage 0.60024%	98.2	6.08	5.97	0.22	0.22
	Baking/boiling 0.01%		0.13		0.005
	Losses after baking/boiling, shrinkage 0.60024%	98.2	6.08	5.97	0.22	0.22

Consolidated recipe, k=1.003973
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 945.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	606.36	605.45	608.77	607.86
2	Starch syrup	78.0	280.73	218.97	281.84	219.84
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	44.90	33.23	45.08	33.36
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	20.10	16.88	20.18	16.95
5	Powdered sugar	99.85	17.46	17.44	17.53	17.51
6	Sign up	97.5	11.50	11.22	11.55	11.26
7	Cocoa mass	97.4	7.68	7.48	7.71	7.51
8	Roasted kernels	97.5	5.59	5.45	5.61	5.47
9	Alcohol	—	3.69	—	3.70	—
10	Cocoa-butter [cocoa butter]	100.0	1.40	1.40	1.40	1.40
11	Sign up	—	0.95	—	0.95	—
	Total		1000.36	917.51	1004.33	921.15
	Total phase loss 1.4%			12.66
	Other losses 0.4%					3.65
	General losses 1.8%					16.30
	Output	95.7	945.90	904.85	945.90	904.85

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Recipe on No. 182 Caramel "Guess-ka", wrapped contained in handbooks:

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

Consolidated recipe No. 182 Caramel "Guess-ka", wrapped

Recipe on No. 182 Caramel "Guess-ka", wrapped contained in handbooks:

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