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All groups → All products → Caramel → Caramel with milk fillings → No. 195 Caramel "Cross", glossy → No. 195 → Consolidated recipe

Consolidated recipe: No. 195 Caramel "Cross", glossy

No. 195
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 436 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar (in watering syrup)	99.85	8.00	7.99	3.49	3.48
3	Gloss	100.0	0.80	0.80	0.35	0.35
4	Talc (E553(iii))	100.0	0.50	0.50	0.22	0.22
	Total	4.4 95.6	1001.30	956.75	436.57	417.14
	Losses 0.13%			1.25		0.54
	Output	4.4 95.6	1000.00	955.50		416.60
	Losses before baking/boiling, shrinkage 0.06518%	95.6	0.65	0.62	0.28	0.27
	Baking/boiling -0.0%		-0.005		-0.002
	Losses after baking/boiling, shrinkage 0.06518%	95.6	0.65	0.62	0.28	0.27

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Caramel without gloss in car. No. 195
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 432.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	86.0	201.27	173.09	87.05	74.86
	Total	4.5 95.5	1002.99	957.98	433.81	414.34
	Losses 0.3%			2.88		1.24
	Output	4.5 95.5	1000.00	955.10	432.51	413.09
	Losses before baking/boiling, shrinkage 0.15011%	95.5	1.51	1.44	0.65	0.62
	Baking/boiling -0.0%		-0.021		-0.009
	Losses after baking/boiling, shrinkage 0.15011%	95.5	1.51	1.44	0.65	0.62

Caramel mass (in caramel) in car. the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 346.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	355.73	277.47	123.35	96.21
3	Vanilla essence	—	1.00	—	0.35	—
	Total	7.5 92.5	1068.22	987.89	370.41	342.56
	Losses 0.9%			8.89		3.08
	Output	2.1 97.9	1000.00	979.00	346.75	339.47
	Losses before baking/boiling, shrinkage 0.45006%	92.5	4.81	4.45	1.67	1.54
	Baking/boiling 5.54%		58.87		20.41
	Losses after baking/boiling, shrinkage 0.45006%	97.9	4.54	4.45	1.57	1.54

Filling (caramel) in car. No. 195
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 87.05 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	270.00	199.80	23.50	17.39
3	Granulated sugar	99.85	261.10	260.71	22.73	22.70
4	Vanilla essence	—	1.00	—	0.087	—
	Total	17.7 82.3	1054.28	867.81	91.78	75.54
	Losses 0.9%			7.81		0.68
	Output	14.0 86.0	1000.00	860.00	87.05	74.86
	Losses before baking/boiling, shrinkage 0.44991%	82.3	4.74	3.90	0.41	0.34
	Baking/boiling 4.29%		45.00		3.92
	Losses after baking/boiling, shrinkage 0.44991%	86.0	4.54	3.90	0.40	0.34

Gloss in car. No. 237,195
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Paraffin (E905c(i))	100.0	250.00	250.00	0.087	0.087
3	Wax (E901)	100.0	250.00	250.00	0.087	0.087
	Total	— 100.0	1000.00	1000.00	0.35	0.35
	Output	— 100.0	1000.00	1000.00	0.35	0.35

Consolidated recipe, k=1.002897
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 436 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	272.93	272.52	273.72	273.31
2	Starch syrup	78.0	168.81	131.67	169.30	132.05
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	23.50	17.39	23.57	17.44
4	Vanilla essence	—	0.43	—	0.44	—
5	Talc (E553(iii))	100.0	0.22	0.22	0.22	0.22
6	Sign up	100.0	0.17	0.17	0.17	0.17
7	Paraffin (E905c(i))	100.0	0.087	0.087	0.087	0.087
8	Wax (E901)	100.0	0.087	0.087	0.087	0.087
	Total		466.24	422.15	467.59	423.37
	Total phase loss 1.3%			5.55
	Other losses 0.29%					1.22
	General losses 1.6%					6.77
	Output	95.6	436.00	416.60	436.00	416.60

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. 195 Caramel "Cross", glossy contained in handbooks:

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

Consolidated recipe: No. 195 Caramel "Cross", glossy

Recipe on No. 195 Caramel "Cross", glossy contained in handbooks:

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