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All groups → All products → Caramel → Caramel with milk fillings → No. 192 Caramel "Strawberry with cream", wrapped → No. 192 → Consolidated recipe

Consolidated recipe No. 192 Caramel "Strawberry with cream", wrapped

No. 192
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 128 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	84.0	335.01	281.41	42.88	36.02
	Total	6.7 93.3	1003.04	935.41	128.39	119.73
	Losses 0.3%			2.81		0.36
	Output	6.7 93.3	1000.00	932.60		119.37
	Losses before baking/boiling, shrinkage 0.15019%	93.3	1.51	1.40	0.19	0.18
	Baking/boiling 0.0%		0.027		0.003
	Losses after baking/boiling, shrinkage 0.15019%	93.3	1.51	1.40	0.19	0.18

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Caramel mass (in caramel) in car. No. 192,197,198,200
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 85.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	355.71	277.45	30.42	23.72
3	Vanilla essence	—	1.00	—	0.086	—
	Total	7.5 92.5	1068.22	987.90	91.34	84.47
	Losses 0.9%			8.90		0.76
	Output	2.1 97.9	1000.00	979.00	85.51	83.71
	Losses before baking/boiling, shrinkage 0.45028%	92.5	4.81	4.45	0.41	0.38
	Baking/boiling 5.54%		58.87		5.03
	Losses after baking/boiling, shrinkage 0.45028%	97.9	4.54	4.45	0.39	0.38

Filling (caramel) in car. No. 192
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 42.88 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	290.60	215.04	12.46	9.22
3	Granulated sugar	99.85	201.68	201.38	8.65	8.64
4	Strawberry supply	60.0	194.21	116.53	8.33	5.00
5	Essence strawberry	—	0.99	—	0.042	—
6	Sign up
	Total	22.3 77.7	1091.16	847.63	46.79	36.35
	Losses 0.9%			7.63		0.33
	Output	16.0 84.0	1000.00	840.00	42.88	36.02
	Losses before baking/boiling, shrinkage 0.45012%	77.7	4.91	3.82	0.21	0.16
	Baking/boiling 7.52%		81.71		3.50
	Losses after baking/boiling, shrinkage 0.45012%	84.0	4.54	3.82	0.19	0.16

Consolidated recipe, k=1.005105
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 128 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	69.49	69.38	69.84	69.74
2	Starch syrup	78.0	47.72	37.22	47.96	37.41
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	12.46	9.22	12.52	9.27
4	Strawberry supply	60.0	8.33	5.00	8.37	5.02
5	Vanilla essence	—	0.086	—	0.086	—
6	Sign up	—	0.042	—	0.043	—
7	Paint red	—	0.010	—	0.010	—
	Total		138.13	120.82	138.84	121.44
	Total phase loss 1.2%			1.45
	Other losses 0.51%					0.62
	General losses 1.7%					2.06
	Output	93.3	128.00	119.37	128.00	119.37

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Recipe on No. 192 Caramel "Strawberry with cream", wrapped contained in handbooks:

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

Consolidated recipe No. 192 Caramel "Strawberry with cream", wrapped

Recipe on No. 192 Caramel "Strawberry with cream", wrapped contained in handbooks:

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