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All groups → All products → Caramel → Caramel with fondant fillings → No. 185 Caramel "Tsyp-Tsyp", wrapped → No. 185 → Consolidated recipe

Consolidated recipe No. 185 Caramel "Tsyp-Tsyp", wrapped

No. 185
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 781 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)86.0 335.00 288.10 261.64 225.01 
Total6.1 93.9 1003.00 942.07 783.34 735.76 
Losses 0.29%2.77 2.16 
Output6.1 93.9 1000.00 939.30 733.59 
Losses before baking/boiling, shrinkage 0.14712%93.9 1.48 1.39 1.15 1.08 
Baking/boiling 0.0%0.0490.038
Losses after baking/boiling, shrinkage 0.14712%93.9 1.48 1.39 1.15 1.08 
List of recipes
Caramel mass (in caramel) in car. No. 185
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 521.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 359.06 280.07 187.32 146.11 
3Vanilla essence—  1.00 —   0.52 —   
Total7.6 92.4 1068.94 987.88 557.67 515.39 
Losses 0.9%8.88 4.63 
Output2.1 97.9 1000.00 979.00 521.71 510.75 
Losses before baking/boiling, shrinkage 0.44962%92.4 4.81 4.44 2.51 2.32 
Baking/boiling 5.6%59.60 31.09 
Losses after baking/boiling, shrinkage 0.44962%97.9 4.54 4.44 2.37 2.32 
Filling (caramel) in car. No. 185
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 261.64 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 200.40 148.30 52.43 38.80 
3Starch syrup78.0 187.78 146.47 49.13 38.32 
4Raw egg yolk46.0 80.16 36.87 20.97 9.65 
5Vanilla essence—  2.00 —   0.52 —   
Total13.8 86.2 1009.96 870.45 264.24 227.74 
Losses 1.2%10.45 2.73 
Output14.0 86.0 1000.00 860.00 261.64 225.01 
Losses before baking/boiling, shrinkage 0.60018%86.2 6.06 5.22 1.59 1.37 
Baking/boiling -0.22%-2.18 -0.57 
Losses after baking/boiling, shrinkage 0.60018%86.0 6.07 5.22 1.59 1.37 
Consolidated recipe, k=1.004959
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 781 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85511.01 510.25 513.55 512.78 
2Starch syrup78.0 236.45 184.43 237.63 185.35 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 52.43 38.80 52.69 38.99 
4Raw egg yolk46.0 20.97 9.65 21.08 9.70 
5Vanilla essence—  1.04 —   1.05 —   
Total821.92 743.13 825.99 746.81 
Total phase loss 1.3%9.53 
Other losses 0.49%3.69 
General losses 1.8%13.22 
Output93.9 781.00 733.59 781.00 733.59 
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Recipe on No. 185 Caramel "Tsyp-Tsyp", wrapped contained in handbooks:

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