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All groups → All products → Caramel → Caramel with milk fillings → No. 193 Caramel "Lady", wrapped → No. 193 → Consolidated recipe

Consolidated recipe No. 193 Caramel "Lady", wrapped

No. 193
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 154.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)84.0 331.32 278.31 51.22 43.03 
Total7.3 92.7 1003.05 929.89 155.07 143.76 
Losses 0.3%2.79 0.43 
Output7.3 92.7 1000.00 927.10 143.33 
Losses before baking/boiling, shrinkage 0.14985%92.7 1.50 1.39 0.23 0.22 
Baking/boiling 0.0%0.0440.007
Losses after baking/boiling, shrinkage 0.14985%92.7 1.50 1.39 0.23 0.22 
List of recipes
Caramel mass (in caramel) in car. No. 193
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 103.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 308.09 240.31 31.99 24.96 
3Whole milk12.0 248.50 29.82 25.81 3.10 
4Iris essence—  0.99 —   0.10 —   
Total22.8 77.2 1267.32 978.81 131.61 101.65 
Losses 0.9%8.81 0.91 
Output3.0 97.0 1000.00 970.00 103.85 100.73 
Losses before baking/boiling, shrinkage 0.44981%77.2 5.70 4.40 0.59 0.46 
Baking/boiling 20.38%257.08 26.70 
Losses after baking/boiling, shrinkage 0.44981%97.0 4.54 4.40 0.47 0.46 
Filling (caramel) in car. No. 193
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 51.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 292.69 216.59 14.99 11.09 
3Granulated sugar99.85237.03 236.67 12.14 12.12 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 29.25 24.57 1.50 1.26 
5Iris essence—  0.97 —   0.050—   
Total18.0 82.0 1034.04 847.63 52.97 43.42 
Losses 0.9%7.63 0.39 
Output16.0 84.0 1000.00 840.00 51.22 43.03 
Losses before baking/boiling, shrinkage 0.45026%82.0 4.66 3.82 0.24 0.20 
Baking/boiling 2.41%24.84 1.27 
Losses after baking/boiling, shrinkage 0.45026%84.0 4.54 3.82 0.23 0.20 
Consolidated recipe, k=1.005118
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 154.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8585.85 85.72 86.29 86.16 
2Starch syrup78.0 56.28 43.90 56.57 44.12 
3Whole milk12.0 25.81 3.10 25.94 3.11 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 14.99 11.09 15.07 11.15 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.50 1.26 1.51 1.26 
6Sign up—  0.15 —   0.15 —   
Total184.58 145.07 185.52 145.81 
Total phase loss 1.2%1.74 
Other losses 0.51%0.74 
General losses 1.7%2.48 
Output92.7 154.60 143.33 154.60 143.33 
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Recipe on No. 193 Caramel "Lady", wrapped contained in handbooks:

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