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All groups → All products → Caramel → Caramel with fondant fillings → No. 183 Caramel "Festivalnaya", wrapped → No. 183 → Consolidated recipe

Consolidated recipe No. 183 Caramel "Festivalnaya", wrapped

No. 183
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 886.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)89.0 334.70 297.88 296.85 264.19 
Total5.1 94.9 1003.01 952.16 889.57 844.47 
Losses 0.3%2.86 2.54 
Output5.1 94.9 1000.00 949.30 841.93 
Losses before baking/boiling, shrinkage 0.15011%94.9 1.51 1.43 1.34 1.27 
Baking/boiling -0.0%-0.001-0.001
Losses after baking/boiling, shrinkage 0.15011%94.9 1.51 1.43 1.34 1.27 
List of recipes
Caramel mass (in caramel) in car. No. 183
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 592.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 351.47 274.15 208.32 162.49 
3P / f coffee paste95.1 12.43 11.82 7.37 7.01 
Total7.4 92.6 1066.87 987.88 632.36 585.54 
Losses 0.9%8.88 5.27 
Output2.1 97.9 1000.00 979.00 592.72 580.28 
Losses before baking/boiling, shrinkage 0.4496%92.6 4.80 4.44 2.84 2.63 
Baking/boiling 5.42%57.54 34.10 
Losses after baking/boiling, shrinkage 0.4496%97.9 4.54 4.44 2.69 2.63 
Filling (caramel) in car. No. 183
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 296.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2P / f coffee paste95.1 43.55 41.42 12.93 12.29 
3Alcohol—  17.70 —   5.25 —   
Total11.4 88.6 1006.09 891.77 298.65 264.72 
Losses 0.2%1.77 0.53 
Output11.0 89.0 1000.00 890.00 296.85 264.19 
Losses before baking/boiling, shrinkage 0.09936%88.6 1.00 0.89 0.30 0.26 
Baking/boiling 0.41%4.09 1.22 
Losses after baking/boiling, shrinkage 0.09936%89.0 1.00 0.89 0.30 0.26 
Creamy lipstick in car. No. 183
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 280.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 269.97 199.78 75.72 56.03 
3Starch syrup78.0 155.46 121.26 43.60 34.01 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.90 38.56 12.87 10.81 
Total11.0 89.0 1026.27 913.70 287.84 256.27 
Losses 1.5%13.70 3.84 
Output10.0 90.0 1000.00 900.00 280.47 252.42 
Losses before baking/boiling, shrinkage 0.74971%89.0 7.69 6.85 2.16 1.92 
Baking/boiling 1.08%10.96 3.08 
Losses after baking/boiling, shrinkage 0.74971%90.0 7.61 6.85 2.13 1.92 
p / f coffee paste in car. No. 183
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 20.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 207.62 174.40 4.21 3.54 
Total4.9 95.1 1014.84 965.48 20.60 19.59 
Losses 1.5%14.48 0.29 
Output4.9 95.1 1000.00 951.00 20.30 19.30 
Losses before baking/boiling, shrinkage 0.7497%95.1 7.61 7.24 0.15 0.15 
Baking/boiling -0.04%-0.38 -0.008
Losses after baking/boiling, shrinkage 0.7497%95.1 7.61 7.24 0.15 0.15 
Consolidated recipe, k=1.00317
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 886.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85572.31 571.45 574.13 573.26 
2Starch syrup78.0 251.93 196.50 252.73 197.13 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 75.72 56.03 75.96 56.21 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 17.09 14.35 17.14 14.40 
5Roasted coffee98.0 16.38 16.06 16.43 16.11 
6Sign up—  5.25 —   5.27 —   
Total938.68 854.40 941.66 857.10 
Total phase loss 1.5%12.46 
Other losses 0.32%2.71 
General losses 1.8%15.17 
Output94.9 886.90 841.93 886.90 841.93 
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Recipe on No. 183 Caramel "Festivalnaya", wrapped contained in handbooks:

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