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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 223 Caramel "Cool", open → No. 223 → Consolidated recipe

Consolidated recipe: No. 223 Caramel "Cool", open

No. 223
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 27.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	99.8	256.53	256.02	7.03	7.01
	Total	2.3 97.7	1005.08	982.11	27.54	26.91
	Losses 0.5%			4.91		0.13
	Output	2.3 97.7	1000.00	977.20		26.78
	Losses before baking/boiling, shrinkage 0.24999%	97.7	2.51	2.46	0.069	0.067
	Baking/boiling 0.01%		0.055		0.002
	Losses after baking/boiling, shrinkage 0.24999%	97.7	2.51	2.46	0.069	0.067

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Caramel mass (in caramel) in car. No. 223
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	368.55	287.47	7.56	5.90
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	322.47	238.63	6.61	4.89
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	46.07	38.70	0.94	0.79
5	Citric acid (E330)	91.2	2.00	1.82	0.041	0.037
6	Sign up
7	Salt	96.5	0.20	0.19	0.004	0.004
8	Vanillin	—	0.16	—	0.003	—
	Total	15.1 84.9	1152.57	978.81	23.64	20.08
	Losses 0.9%			8.81		0.18
	Output	3.0 97.0	1000.00	970.00	20.51	19.89
	Losses before baking/boiling, shrinkage 0.45022%	84.9	5.19	4.41	0.11	0.090
	Baking/boiling 12.45%		142.84		2.93
	Losses after baking/boiling, shrinkage 0.45022%	97.0	4.54	4.41	0.093	0.090

Filling (caramel) in car. No. 223
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Coconut oil	100.0	298.61	298.61	2.10	2.10
3	Citric acid (E330)	91.2	5.96	5.44	0.042	0.038
4	Essence orange	—	1.00	—	0.007	—
	Total	0.26 99.74	1005.58	1003.01	7.07	7.05
	Losses 0.5%			5.01		0.035
	Output	0.2 99.8	1000.00	998.00	7.03	7.01
	Losses before baking/boiling, shrinkage 0.24953%	99.74	2.51	2.50	0.018	0.018
	Baking/boiling 0.06%		0.56		0.004
	Losses after baking/boiling, shrinkage 0.24953%	99.8	2.51	2.50	0.018	0.018

Consolidated recipe, k=1.003129
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 27.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	8.46	8.45	8.49	8.48
2	Starch syrup	78.0	7.56	5.90	7.58	5.91
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	6.61	4.89	6.63	4.91
4	Powdered sugar	99.85	4.92	4.91	4.94	4.93
5	Coconut oil	100.0	2.10	2.10	2.11	2.11
6	Sign up	84.0	0.94	0.79	0.95	0.80
7	Citric acid (E330)	91.2	0.083	0.076	0.083	0.076
8	Essence orange	—	0.017	—	0.017	—
9	Salt	96.5	0.004	0.004	0.004	0.004
10	Vanillin	—	0.003	—	0.003	—
	Total		30.71	27.13	30.80	27.21
	Total phase loss 1.3%			0.35
	Other losses 0.31%					0.085
	General losses 1.6%					0.44
	Output	97.7	27.40	26.78	27.40	26.78

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	butter; 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. 223 Caramel "Cool", open contained in handbooks:

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

Consolidated recipe: No. 223 Caramel "Cool", open

Recipe on No. 223 Caramel "Cool", open contained in handbooks:

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