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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 224 Caramel "Freshness", wrapped → No. 224 → Consolidated recipe

Consolidated recipe No. 224 Caramel "Freshness", wrapped

No. 224
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 898 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	96.7	335.68	324.60	301.44	291.49
	Total	3.1 96.9	1005.03	973.87	902.52	874.54
	Losses 0.5%			4.87		4.38
	Output	3.1 96.9	1000.00	969.00		870.16
	Losses before baking/boiling, shrinkage 0.25014%	96.9	2.51	2.44	2.26	2.19
	Baking/boiling 0.0%		0.002		0.002
	Losses after baking/boiling, shrinkage 0.25014%	96.9	2.51	2.44	2.26	2.19

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Caramel mass (in caramel) in car. No. 224
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 601.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	350.51	273.40	210.68	164.33
3	Citric acid (E330)	91.2	5.93	5.41	3.56	3.25
4	Paint red	—	1.98	—	1.19	—
5	Vanilla essence	—	0.99	—	0.60	—
6	Sign up
	Total	7.7 92.3	1060.96	978.80	637.72	588.34
	Losses 0.9%			8.80		5.29
	Output	3.0 97.0	1000.00	970.00	601.08	583.04
	Losses before baking/boiling, shrinkage 0.44975%	92.3	4.77	4.40	2.87	2.65
	Baking/boiling 4.89%		51.65		31.05
	Losses after baking/boiling, shrinkage 0.44975%	97.0	4.54	4.40	2.73	2.65

Filling (caramel) in car. No. 224
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 301.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	349.42	348.90	105.33	105.17
3	Coconut oil	100.0	299.54	299.54	90.29	90.29
4	Citric acid (E330)	91.2	5.99	5.46	1.81	1.65
5	Mint essence	—	0.50	—	0.15	—
6	Sign up
	Total	3.3 96.7	1005.32	971.87	303.04	292.96
	Losses 0.5%			4.87		1.47
	Output	3.3 96.7	1000.00	967.00	301.44	291.49
	Losses before baking/boiling, shrinkage 0.2506%	96.7	2.52	2.44	0.76	0.73
	Baking/boiling 0.03%		0.28		0.085
	Losses after baking/boiling, shrinkage 0.2506%	96.7	2.52	2.44	0.76	0.73

Consolidated recipe, k=1.00444
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 898 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	421.38	420.75	423.26	422.62
2	Starch syrup	78.0	210.68	164.33	211.62	165.06
3	Glucose	91.0	105.33	95.85	105.80	96.28
4	Powdered sugar	99.85	105.33	105.17	105.80	105.64
5	Coconut oil	100.0	90.29	90.29	90.69	90.69
6	Sign up	91.2	5.37	4.90	5.39	4.92
7	Paint red	—	1.19	—	1.20	—
8	Vanilla essence	—	0.60	—	0.60	—
9	Essence raspberry	—	0.44	—	0.44	—
10	Mint essence	—	0.15	—	0.15	—
	Total		940.76	881.30	944.94	885.21
	Total phase loss 1.3%			11.14
	Other losses 0.44%					3.91
	General losses 1.7%					15.05
	Output	96.9	898.00	870.16	898.00	870.16

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Recipe on No. 224 Caramel "Freshness", wrapped contained in handbooks:

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

Consolidated recipe No. 224 Caramel "Freshness", wrapped

Recipe on No. 224 Caramel "Freshness", wrapped contained in handbooks:

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