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All groups → All products → Caramel → Caramel with milk fillings → No. 208 Caramel "Rion", in cocoa powder → No. 208 → Consolidated recipe

Consolidated recipe: No. 208 Caramel "Rion", in cocoa powder

No. 208
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 71.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa mix	97.2	39.93	38.81	2.86	2.78
3	Granulated sugar (in watering syrup)	99.85	5.99	5.98	0.43	0.43
	Total	4.6 95.4	1001.25	954.84	71.69	68.37
	Losses 0.13%			1.24		0.089
	Output	4.6 95.4	1000.00	953.60		68.28
	Losses before baking/boiling, shrinkage 0.06495%	95.4	0.65	0.62	0.047	0.044
	Baking/boiling -0.01%		-0.051		-0.004
	Losses after baking/boiling, shrinkage 0.06495%	95.4	0.65	0.62	0.047	0.044

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Caramel without sprinkling in car. No. 208
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 68.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	88.0	267.50	235.40	18.30	16.10
	Total	4.7 95.3	1003.02	955.47	68.61	65.36
	Losses 0.3%			2.87		0.20
	Output	4.7 95.3	1000.00	952.60	68.40	65.16
	Losses before baking/boiling, shrinkage 0.1504%	95.3	1.51	1.44	0.10	0.10
	Baking/boiling 0.0%		0.003		0.00
	Losses after baking/boiling, shrinkage 0.1504%	95.3	1.51	1.44	0.10	0.10

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 50.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	355.73	277.47	17.90	13.96
3	Vanilla essence	—	1.00	—	0.050	—
	Total	7.5 92.5	1068.22	987.89	53.74	49.70
	Losses 0.9%			8.89		0.45
	Output	2.1 97.9	1000.00	979.00	50.31	49.25
	Losses before baking/boiling, shrinkage 0.45006%	92.5	4.81	4.45	0.24	0.22
	Baking/boiling 5.54%		58.87		2.96
	Losses after baking/boiling, shrinkage 0.45006%	97.9	4.54	4.45	0.23	0.22

Filling (caramel) in car. No. 208
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	226.17	176.41	4.14	3.23
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	220.00	162.80	4.03	2.98
4	Roasted kernels	97.5	70.00	68.25	1.28	1.25
5	Cocoa mass	97.4	29.82	29.04	0.55	0.53
6	Sign up
7	Vanilla essence	—	1.00	—	0.018	—
	Total	12.0 88.0	1009.09	888.00	18.46	16.25
	Losses 0.9%			8.00		0.15
	Output	12.0 88.0	1000.00	880.00	18.30	16.10
	Losses before baking/boiling, shrinkage 0.4504%	88.0	4.54	4.00	0.083	0.073
	Losses after baking/boiling, shrinkage 0.4504%	88.0	4.54	4.00	0.083	0.073

Cocoa mix in car. No. 190,206,208,262
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	275.56	261.78	0.79	0.75
3	Cocoaella	94.0	225.45	211.92	0.64	0.61
	Total	2.8 97.2	1002.01	973.95	2.86	2.78
	Losses 0.2%			1.95		0.006
	Output	2.8 97.2	1000.00	972.00	2.86	2.78
	Losses before baking/boiling, shrinkage 0.10029%	97.2	1.00	0.98	0.003	0.003
	Baking/boiling 0.0%		0.00		0.00
	Losses after baking/boiling, shrinkage 0.10029%	97.2	1.00	0.98	0.003	0.003

Consolidated recipe, k=1.002853
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 71.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	44.50	44.43	44.62	44.56
2	Starch syrup	78.0	22.04	17.19	22.10	17.24
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	4.03	2.98	4.04	2.99
4	Powdered sugar	99.85	1.43	1.43	1.44	1.43
5	Roasted kernels	97.5	1.28	1.25	1.28	1.25
6	Sign up	95.0	0.79	0.75	0.79	0.75
7	Cocoaella	94.0	0.64	0.61	0.65	0.61
8	Cocoa mass	97.4	0.55	0.53	0.55	0.53
9	water	—	0.18	—	0.18	—
10	Vanilla essence	—	0.069	—	0.069	—
	Total		75.50	69.16	75.72	69.36
	Total phase loss 1.3%			0.88
	Other losses 0.28%					0.20
	General losses 1.6%					1.08
	Output	95.4	71.60	68.28	71.60	68.28

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. 208 Caramel "Rion", in cocoa powder contained in handbooks:

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

Consolidated recipe: No. 208 Caramel "Rion", in cocoa powder

Recipe on No. 208 Caramel "Rion", in cocoa powder contained in handbooks:

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