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All groups → All products → Caramel → Caramel with milk fillings → No. 187 Caramel "Friendship", wrapped → No. 187 → Consolidated recipe

Consolidated recipe: No. 187 Caramel "Friendship", wrapped

No. 187
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 44.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	251.81	249.54	11.13	11.03
	Total	4.9 95.1	1005.12	955.77	44.43	42.25
	Losses 0.5%			4.77		0.21
	Output	4.9 95.1	1000.00	951.00		42.03
	Losses before baking/boiling, shrinkage 0.24963%	95.1	2.51	2.39	0.11	0.11
	Baking/boiling 0.01%		0.10		0.005
	Losses after baking/boiling, shrinkage 0.24963%	95.1	2.51	2.39	0.11	0.11

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Unglazed caramel in car. No. 187
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 33.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	86.0	350.01	301.01	11.65	10.02
	Total	6.3 93.7	1003.03	940.32	33.40	31.31
	Losses 0.3%			2.82		0.094
	Output	6.2 93.8	1000.00	937.50	33.30	31.22
	Losses before baking/boiling, shrinkage 0.14969%	93.7	1.50	1.41	0.050	0.047
	Baking/boiling 0.0%		0.027		0.001
	Losses after baking/boiling, shrinkage 0.14969%	93.8	1.50	1.41	0.050	0.047

Caramel mass (in caramel) in car. No. 187
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 21.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	350.53	273.41	7.62	5.94
3	Cocoa mass	97.4	14.87	14.48	0.32	0.31
4	Vanilla essence	—	1.00	—	0.022	—
	Total	7.5 92.5	1067.45	987.90	23.21	21.48
	Losses 0.9%			8.90		0.19
	Output	2.1 97.9	1000.00	979.00	21.74	21.29
	Losses before baking/boiling, shrinkage 0.45021%	92.5	4.81	4.45	0.10	0.10
	Baking/boiling 5.47%		58.10		1.26
	Losses after baking/boiling, shrinkage 0.45021%	97.9	4.54	4.45	0.10	0.10

Filling (caramel) in car. No. 187.203
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 11.65 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	360.00	266.40	4.20	3.10
3	Granulated sugar	99.85	235.06	234.71	2.74	2.74
4	Vanilla essence	—	1.00	—	0.012	—
	Total	18.6 81.4	1066.19	867.81	12.43	10.11
	Losses 0.9%			7.81		0.091
	Output	14.0 86.0	1000.00	860.00	11.65	10.02
	Losses before baking/boiling, shrinkage 0.44992%	81.4	4.80	3.90	0.056	0.046
	Baking/boiling 5.36%		56.85		0.66
	Losses after baking/boiling, shrinkage 0.44992%	86.0	4.54	3.90	0.053	0.046

Consolidated recipe, k=1.003235
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 44.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	17.98	17.96	18.04	18.01
2	Starch syrup	78.0	13.10	10.22	13.14	10.25
3	Chocolate glaze [Skurikhin]	99.1	11.13	11.03	11.17	11.07
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	4.20	3.10	4.21	3.11
5	Cocoa mass	97.4	0.32	0.31	0.32	0.32
6	Sign up	—	0.033	—	0.034	—
	Total		46.77	42.62	46.92	42.76
	Total phase loss 1.4%			0.59
	Other losses 0.32%					0.14
	General losses 1.7%					0.73
	Output	95.1	44.20	42.03	44.20	42.03

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	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. 187 Caramel "Friendship", wrapped contained in handbooks:

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

Consolidated recipe: No. 187 Caramel "Friendship", wrapped

Recipe on No. 187 Caramel "Friendship", wrapped contained in handbooks:

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