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All groups → All products → Caramel → Caramel with milk fillings → №191 Caramel "Carnival", wrapped → No. 191 → Consolidated recipe

Consolidated recipe №191 Caramel "Carnival", wrapped

No. 191
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 863.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)84.0 336.00 282.24 290.24 243.80 
Total6.8 93.2 1003.00 935.23 866.39 807.85 
Losses 0.3%2.83 2.45 
Output6.8 93.2 1000.00 932.40 805.41 
Losses before baking/boiling, shrinkage 0.15146%93.2 1.52 1.42 1.31 1.22 
Baking/boiling -0.0%-0.038-0.033
Losses after baking/boiling, shrinkage 0.15146%93.2 1.52 1.42 1.31 1.22 
List of recipes
Filling (caramel) in car. No. 191
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 290.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 265.31 206.94 77.00 60.06 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 206.37 152.71 59.90 44.32 
4Chocolate mass94.4 153.10 144.53 44.44 41.95 
5Roasted kernels97.5 80.56 78.55 23.38 22.80 
6Sign up
7Vanilla essence—  1.00 —   0.29 —   
Total16.0 84.0 1009.10 847.64 292.88 246.02 
Losses 0.9%7.64 2.22 
Output16.0 84.0 1000.00 840.00 290.24 243.80 
Losses before baking/boiling, shrinkage 0.45067%84.0 4.55 3.82 1.32 1.11 
Losses after baking/boiling, shrinkage 0.45067%84.0 4.55 3.82 1.32 1.11 
Caramel mass (in caramel) in car. No. 191
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 576.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.83 275.99 203.86 159.01 
3Cocoa powder [Skurikhin]95.0 5.59 5.31 3.22 3.06 
4Vanilla essence—  1.00 —   0.58 —   
Total7.5 92.5 1068.07 987.89 615.37 569.18 
Losses 0.9%8.89 5.12 
Output2.1 97.9 1000.00 979.00 576.15 564.06 
Losses before baking/boiling, shrinkage 0.44977%92.5 4.80 4.44 2.77 2.56 
Baking/boiling 5.52%58.73 33.84 
Losses after baking/boiling, shrinkage 0.44977%97.9 4.54 4.44 2.61 2.56 
Chocolate mass in car. No. 189,191
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 44.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 302.87 254.41 13.46 11.30 
3Cocoa powder [Skurikhin]95.0 154.31 146.59 6.86 6.51 
Total5.6 94.4 1012.48 955.47 44.99 42.46 
Losses 1.2%11.47 0.51 
Output5.6 94.4 1000.00 944.00 44.44 41.95 
Losses before baking/boiling, shrinkage 0.60035%94.4 6.08 5.74 0.27 0.25 
Baking/boiling 0.03%0.33 0.014
Losses after baking/boiling, shrinkage 0.60035%94.4 6.08 5.74 0.27 0.25 
Consolidated recipe, k=1.004456
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 863.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85484.72 483.99 486.88 486.15 
2Starch syrup78.0 280.86 219.07 282.11 220.05 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 59.90 44.32 60.16 44.52 
4Powdered sugar99.8524.67 24.64 24.78 24.75 
5Roasted kernels97.5 23.38 22.80 23.49 22.90 
6Sign up84.0 13.46 11.30 13.52 11.36 
7water—  10.87 —   10.92 —   
8Cocoa powder [Skurikhin]95.0 10.08 9.57 10.12 9.62 
9Vanilla essence—  0.87 —   0.87 —   
Total908.80 815.70 912.85 819.34 
Total phase loss 1.3%10.29 
Other losses 0.44%3.63 
General losses 1.7%13.93 
Output93.2 863.80 805.41 863.80 805.41 
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