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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 220 Caramel "Dandelion", wrapped → No. 220 → Consolidated recipe

Consolidated recipe No. 220 Caramel "Dandelion", wrapped

No. 220
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 896 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)98.2 335.68 329.64 300.77 295.36 
Total2.6 97.4 1005.01 978.89 900.49 877.08 
Losses 0.5%4.89 4.38 
Output2.6 97.4 1000.00 974.00 872.70 
Losses before baking/boiling, shrinkage 0.24966%97.4 2.51 2.44 2.25 2.19 
Baking/boiling -0.0%-0.008-0.007
Losses after baking/boiling, shrinkage 0.24966%97.4 2.51 2.44 2.25 2.19 
List of recipes
Caramel mass (in caramel) in car. No. 219,220
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 599.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.46 274.92 211.38 164.87 
3Vanilla essence—  0.74 —   0.44 —   
4Essence "South"—  0.13 —   0.078—   
Total7.5 92.5 1058.28 978.81 634.67 587.01 
Losses 0.9%8.81 5.28 
Output3.0 97.0 1000.00 970.00 599.72 581.73 
Losses before baking/boiling, shrinkage 0.45011%92.5 4.76 4.41 2.86 2.64 
Baking/boiling 4.65%48.97 29.37 
Losses after baking/boiling, shrinkage 0.45011%97.0 4.54 4.41 2.72 2.64 
Filling (caramel) in car. No. 220
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 300.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85276.64 276.23 83.20 83.08 
3Cocoa-butter [cocoa butter]100.0 160.96 160.96 48.41 48.41 
4Coconut oil100.0 160.96 160.96 48.41 48.41 
5Vanilla essence—  1.27 —   0.38 —   
Total1.8 98.2 1004.81 986.93 302.22 296.84 
Losses 0.5%4.93 1.48 
Output1.8 98.2 1000.00 982.00 300.77 295.36 
Losses before baking/boiling, shrinkage 0.24955%98.2 2.51 2.46 0.75 0.74 
Baking/boiling -0.02%-0.21 -0.062
Losses after baking/boiling, shrinkage 0.24955%98.2 2.51 2.46 0.75 0.74 
Consolidated recipe, k=1.004466
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 896 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85422.77 422.14 424.66 424.02 
2Starch syrup78.0 211.38 164.87 212.32 165.61 
3Whole milk powder the weight ratio of fat 26%96.0 121.81 116.93 122.35 117.46 
4Powdered sugar99.8583.20 83.08 83.58 83.45 
5Cocoa-butter [cocoa butter]100.0 48.41 48.41 48.63 48.63 
6Sign up100.0 48.41 48.41 48.63 48.63 
7Vanilla essence—  0.83 —   0.83 —   
8Essence "South"—  0.078—   0.078—   
Total936.89 883.85 941.07 887.80 
Total phase loss 1.3%11.15 
Other losses 0.44%3.95 
General losses 1.7%15.09 
Output97.4 896.00 872.70 896.00 872.70 
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Recipe on No. 220 Caramel "Dandelion", wrapped contained in handbooks:

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