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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 124 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	0.99	0.99
3	Gloss	100.0	0.80	0.80	0.10	0.10
4	Talc (E553(iii))	100.0	0.50	0.50	0.062	0.062
	Total	4.4 95.6	1001.30	956.75	124.16	118.64
	Losses 0.13%			1.25		0.15
	Output	4.4 95.6	1000.00	955.50		118.48
	Losses before baking/boiling, shrinkage 0.06518%	95.6	0.65	0.62	0.081	0.077
	Baking/boiling -0.0%		-0.005		-0.001
	Losses after baking/boiling, shrinkage 0.06518%	95.6	0.65	0.62	0.081	0.077

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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 123.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	86.0	201.27	173.09	24.76	21.29
	Total	4.5 95.5	1002.99	957.98	123.38	117.84
	Losses 0.3%			2.88		0.35
	Output	4.5 95.5	1000.00	955.10	123.01	117.48
	Losses before baking/boiling, shrinkage 0.15011%	95.5	1.51	1.44	0.19	0.18
	Baking/boiling -0.0%		-0.021		-0.003
	Losses after baking/boiling, shrinkage 0.15011%	95.5	1.51	1.44	0.19	0.18

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 98.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	355.73	277.47	35.08	27.36
3	Vanilla essence	—	1.00	—	0.10	—
	Total	7.5 92.5	1068.22	987.89	105.35	97.42
	Losses 0.9%			8.89		0.88
	Output	2.1 97.9	1000.00	979.00	98.62	96.55
	Losses before baking/boiling, shrinkage 0.45006%	92.5	4.81	4.45	0.47	0.44
	Baking/boiling 5.54%		58.87		5.81
	Losses after baking/boiling, shrinkage 0.45006%	97.9	4.54	4.45	0.45	0.44

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 24.76 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	6.68	4.95
3	Granulated sugar	99.85	261.10	260.71	6.46	6.45
4	Vanilla essence	—	1.00	—	0.025	—
	Total	17.7 82.3	1054.28	867.81	26.10	21.49
	Losses 0.9%			7.81		0.19
	Output	14.0 86.0	1000.00	860.00	24.76	21.29
	Losses before baking/boiling, shrinkage 0.44991%	82.3	4.74	3.90	0.12	0.10
	Baking/boiling 4.29%		45.00		1.11
	Losses after baking/boiling, shrinkage 0.44991%	86.0	4.54	3.90	0.11	0.10

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 0.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Paraffin (E905c(i))	100.0	250.00	250.00	0.025	0.025
3	Wax (E901)	100.0	250.00	250.00	0.025	0.025
	Total	— 100.0	1000.00	1000.00	0.10	0.10
	Output	— 100.0	1000.00	1000.00	0.10	0.10

Consolidated recipe, k=1.002897
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 124 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	77.62	77.51	77.85	77.73
2	Starch syrup	78.0	48.01	37.45	48.15	37.56
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	6.68	4.95	6.70	4.96
4	Vanilla essence	—	0.12	—	0.12	—
5	Talc (E553(iii))	100.0	0.062	0.062	0.062	0.062
6	Sign up	100.0	0.050	0.050	0.050	0.050
7	Paraffin (E905c(i))	100.0	0.025	0.025	0.025	0.025
8	Wax (E901)	100.0	0.025	0.025	0.025	0.025
	Total		132.60	120.06	132.98	120.41
	Total phase loss 1.3%			1.58
	Other losses 0.29%					0.35
	General losses 1.6%					1.93
	Output	95.6	124.00	118.48	124.00	118.48

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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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