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All groups → All products → Caramel → Caramel with milk fillings → No. 186 Caramel "Exhibition", wrapped → No. 186 → Consolidated recipe

Consolidated recipe: No. 186 Caramel "Exhibition", wrapped

No. 186
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 517 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	84.0	312.30	262.33	161.46	135.63
	Total	7.0 93.0	1002.99	932.30	518.55	482.00
	Losses 0.3%			2.80		1.45
	Output	7.0 93.0	1000.00	929.50		480.55
	Losses before baking/boiling, shrinkage 0.15024%	93.0	1.51	1.40	0.78	0.72
	Baking/boiling -0.0%		-0.024		-0.012
	Losses after baking/boiling, shrinkage 0.15024%	93.0	1.51	1.40	0.78	0.72

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Filling (caramel) in car. No. 186
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 161.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Strawberry supply	60.0	193.97	116.38	31.32	18.79
3	Essence strawberry	—	1.00	—	0.16	—
	Total	16.1 83.9	1002.65	841.68	161.89	135.90
	Losses 0.2%			1.68		0.27
	Output	16.0 84.0	1000.00	840.00	161.46	135.63
	Losses before baking/boiling, shrinkage 0.09972%	83.9	1.00	0.84	0.16	0.14
	Baking/boiling 0.06%		0.65		0.11
	Losses after baking/boiling, shrinkage 0.09972%	84.0	1.00	0.84	0.16	0.14

Caramel mass (in caramel) in car. No. 186
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 357.09 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	350.90	259.67	125.30	92.72
3	Starch syrup	78.0	289.89	226.11	103.52	80.74
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	39.37	33.07	14.06	11.81
5	Salt	96.5	0.20	0.19	0.071	0.069
6	Sign up
	Total	14.2 85.8	1140.88	978.81	407.39	349.52
	Losses 0.9%			8.81		3.15
	Output	3.0 97.0	1000.00	970.00	357.09	346.37
	Losses before baking/boiling, shrinkage 0.4502%	85.8	5.14	4.41	1.83	1.57
	Baking/boiling 11.55%		131.20		46.85
	Losses after baking/boiling, shrinkage 0.4502%	97.0	4.54	4.41	1.62	1.57

Milk syrup in car. No. 186
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 130.41 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	359.43	265.98	46.87	34.69
3	Granulated sugar	99.85	249.50	249.13	32.54	32.49
	Total	18.4 81.6	1107.93	904.32	144.48	117.93
	Losses 0.7%			6.32		0.82
	Output	10.2 89.8	1000.00	898.00	130.41	117.11
	Losses before baking/boiling, shrinkage 0.34965%	81.6	3.87	3.16	0.51	0.41
	Baking/boiling 9.11%		100.53		13.11
	Losses after baking/boiling, shrinkage 0.34965%	89.8	3.52	3.16	0.46	0.41

Consolidated recipe, k=1.005387
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 517 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	196.96	196.67	198.02	197.72
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	172.17	127.41	173.10	128.10
3	Starch syrup	78.0	168.59	131.50	169.50	132.21
4	Strawberry supply	60.0	31.32	18.79	31.49	18.89
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	14.06	11.81	14.13	11.87
6	Sign up	—	0.16	—	0.16	—
7	Salt	96.5	0.071	0.069	0.072	0.069
8	Vanillin	—	0.021	—	0.022	—
	Total		583.35	486.24	586.50	488.86
	Total phase loss 1.2%			5.69
	Other losses 0.54%					2.62
	General losses 1.7%					8.31
	Output	93.0	517.00	480.55	517.00	480.55

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.	no data		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	butter; 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. 186 Caramel "Exhibition", wrapped contained in handbooks:

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

Consolidated recipe: No. 186 Caramel "Exhibition", wrapped

Recipe on No. 186 Caramel "Exhibition", wrapped contained in handbooks:

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