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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 216 Caramel "Frozen", wrapped → No. 216 → Consolidated recipe

Consolidated recipe No. 216 Caramel "Frozen", wrapped

No. 216
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 832.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	99.8	221.23	220.79	184.22	183.85
	Total	2.4 97.6	1005.06	981.10	836.91	816.96
	Losses 0.5%			4.90		4.08
	Output	2.4 97.6	1000.00	976.20		812.88
	Losses before baking/boiling, shrinkage 0.24985%	97.6	2.51	2.45	2.09	2.04
	Baking/boiling 0.0%		0.038		0.031
	Losses after baking/boiling, shrinkage 0.24985%	97.6	2.51	2.45	2.09	2.04

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Caramel mass (in caramel) in car. No. 216
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 652.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	352.50	274.95	230.08	179.46
3	Mint essence	—	0.99	—	0.65	—
4	Yellow paint	—	0.020	—	0.013	—
	Total	7.5 92.5	1058.43	978.81	690.83	638.87
	Losses 0.9%			8.81		5.75
	Output	3.0 97.0	1000.00	970.00	652.70	633.11
	Losses before baking/boiling, shrinkage 0.45017%	92.5	4.76	4.41	3.11	2.88
	Baking/boiling 4.66%		49.12		32.06
	Losses after baking/boiling, shrinkage 0.45017%	97.0	4.54	4.41	2.96	2.88

Filling (caramel) in car. No. 216
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 184.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Coconut oil	100.0	298.88	298.88	55.06	55.06
3	Citric acid (E330)	91.2	5.98	5.45	1.10	1.00
4	Menthol	100.0	0.25	0.25	0.046	0.046
5	Mint essence	—	0.13	—	0.024	—
	Total	0.17 99.83	1004.98	1003.27	185.14	184.82
	Losses 0.53%			5.27		0.97
	Output	0.2 99.8	1000.00	998.00	184.22	183.85
	Losses before baking/boiling, shrinkage 0.26285%	99.83	2.64	2.64	0.49	0.49
	Baking/boiling -0.03%		-0.30		-0.056
	Losses after baking/boiling, shrinkage 0.26285%	99.8	2.64	2.64	0.49	0.49

Consolidated recipe, k=1.003948
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 832.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	460.10	459.41	461.91	461.22
2	Starch syrup	78.0	230.08	179.46	230.98	180.17
3	Powdered sugar	99.85	128.90	128.71	129.41	129.22
4	Coconut oil	100.0	55.06	55.06	55.28	55.28
5	Citric acid (E330)	91.2	1.10	1.00	1.11	1.01
6	Sign up	—	0.67	—	0.67	—
7	Menthol	100.0	0.046	0.046	0.046	0.046
8	Yellow paint	—	0.013	—	0.013	—
	Total		875.97	823.69	879.43	826.94
	Total phase loss 1.3%			10.81
	Other losses 0.39%					3.25
	General losses 1.7%					14.06
	Output	97.6	832.70	812.88	832.70	812.88

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Recipe on No. 216 Caramel "Frozen", wrapped contained in handbooks:

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

Consolidated recipe No. 216 Caramel "Frozen", wrapped

Recipe on No. 216 Caramel "Frozen", wrapped contained in handbooks:

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