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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 95.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	99.8	256.53	256.02	24.58	24.53
	Total	2.3 97.7	1005.08	982.11	96.29	94.09
	Losses 0.5%			4.91		0.47
	Output	2.3 97.7	1000.00	977.20		93.62
	Losses before baking/boiling, shrinkage 0.24999%	97.7	2.51	2.46	0.24	0.24
	Baking/boiling 0.01%		0.055		0.005
	Losses after baking/boiling, shrinkage 0.24999%	97.7	2.51	2.46	0.24	0.24

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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 71.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	368.55	287.47	26.43	20.61
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	322.47	238.63	23.12	17.11
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	46.07	38.70	3.30	2.78
5	Citric acid (E330)	91.2	2.00	1.82	0.14	0.13
6	Sign up
7	Salt	96.5	0.20	0.19	0.014	0.014
8	Vanillin	—	0.16	—	0.011	—
	Total	15.1 84.9	1152.57	978.81	82.65	70.19
	Losses 0.9%			8.81		0.63
	Output	3.0 97.0	1000.00	970.00	71.71	69.56
	Losses before baking/boiling, shrinkage 0.45022%	84.9	5.19	4.41	0.37	0.32
	Baking/boiling 12.45%		142.84		10.24
	Losses after baking/boiling, shrinkage 0.45022%	97.0	4.54	4.41	0.33	0.32

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 24.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Coconut oil	100.0	298.61	298.61	7.34	7.34
3	Citric acid (E330)	91.2	5.96	5.44	0.15	0.13
4	Essence orange	—	1.00	—	0.025	—
	Total	0.26 99.74	1005.58	1003.01	24.71	24.65
	Losses 0.5%			5.01		0.12
	Output	0.2 99.8	1000.00	998.00	24.58	24.53
	Losses before baking/boiling, shrinkage 0.24953%	99.74	2.51	2.50	0.062	0.062
	Baking/boiling 0.06%		0.56		0.014
	Losses after baking/boiling, shrinkage 0.24953%	99.8	2.51	2.50	0.062	0.062

Consolidated recipe, k=1.003129
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 95.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	29.59	29.55	29.68	29.64
2	Starch syrup	78.0	26.43	20.61	26.51	20.68
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	23.12	17.11	23.20	17.17
4	Powdered sugar	99.85	17.20	17.18	17.26	17.23
5	Coconut oil	100.0	7.34	7.34	7.36	7.36
6	Sign up	84.0	3.30	2.78	3.31	2.78
7	Citric acid (E330)	91.2	0.29	0.26	0.29	0.27
8	Essence orange	—	0.060	—	0.061	—
9	Salt	96.5	0.014	0.014	0.014	0.014
10	Vanillin	—	0.011	—	0.012	—
	Total		107.36	94.84	107.70	95.14
	Total phase loss 1.3%			1.23
	Other losses 0.31%					0.30
	General losses 1.6%					1.52
	Output	97.7	95.80	93.62	95.80	93.62

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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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