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All groups → All products → Caramel → Caramel with whipped fillings → No. 229 Caramel "Gnomes", wrapped → No. 229 → Consolidated recipe

Consolidated recipe No. 229 Caramel "Gnomes", wrapped

No. 229
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 466.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	84.0	200.59	168.50	93.64	78.65
	Total	4.9 95.1	1003.00	954.05	468.20	445.35
	Losses 0.3%			2.85		1.33
	Output	4.9 95.1	1000.00	951.20		444.02
	Losses before baking/boiling, shrinkage 0.14955%	95.1	1.50	1.43	0.70	0.67
	Losses after baking/boiling, shrinkage 0.14955%	95.1	1.50	1.43	0.70	0.67

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Caramel mass (in caramel) in car. No. 229
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 374.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	354.50	276.51	132.78	103.57
3	Citric acid (E330)	91.2	3.76	3.43	1.41	1.28
4	Essence orange	—	0.94	—	0.35	—
5	Vanilla essence	—	0.63	—	0.24	—
	Total	7.6 92.4	1068.84	987.89	400.35	370.03
	Losses 0.9%			8.89		3.33
	Output	2.1 97.9	1000.00	979.00	374.56	366.70
	Losses before baking/boiling, shrinkage 0.44973%	92.4	4.81	4.44	1.80	1.66
	Baking/boiling 5.59%		59.50		22.28
	Losses after baking/boiling, shrinkage 0.44973%	97.9	4.54	4.44	1.70	1.66

Filling (caramel) in car. No. 229
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 93.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	406.35	316.95	38.05	29.68
3	Apple puree [GOST]	10.0	371.64	37.16	34.80	3.48
4	Apricot puree	10.0	247.63	24.76	23.19	2.32
5	Powdered sugar	99.85	59.46	59.37	5.57	5.56
6	Sign up
7	Cognac	—	20.00	—	1.87	—
8	Raw egg white	12.0	19.00	2.28	1.78	0.21
9	Citric acid (E330)	91.2	1.47	1.34	0.14	0.13
10	Essence orange	—	0.25	—	0.023	—
11	Sign up
	Total	45.4 54.6	1552.42	847.63	145.36	79.37
	Losses 0.9%			7.63		0.71
	Output	16.0 84.0	1000.00	840.00	93.64	78.65
	Losses before baking/boiling, shrinkage 0.45019%	54.6	6.99	3.82	0.65	0.36
	Baking/boiling 35.0%		540.89		50.65
	Losses after baking/boiling, shrinkage 0.45019%	84.0	4.54	3.82	0.43	0.36

Consolidated recipe, k=1.005843
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 466.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	303.62	303.17	305.40	304.94
2	Starch syrup	78.0	170.83	133.25	171.83	134.03
3	Apple puree [GOST]	10.0	34.80	3.48	35.00	3.50
4	Apricot puree	10.0	23.19	2.32	23.32	2.33
5	Powdered sugar	99.85	5.57	5.56	5.60	5.59
6	Sign up	—	1.87	—	1.88	—
7	Cognac	—	1.87	—	1.88	—
8	Raw egg white	12.0	1.78	0.21	1.79	0.21
9	Citric acid (E330)	91.2	1.55	1.41	1.56	1.42
10	Essence orange	—	0.38	—	0.38	—
11	Sign up	—	0.26	—	0.26	—
	Total		545.71	449.40	548.90	452.02
	Total phase loss 1.2%			5.37
	Other losses 0.58%					2.63
	General losses 1.8%					8.00
	Output	95.1	466.80	444.02	466.80	444.02

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Recipe on No. 229 Caramel "Gnomes", wrapped contained in handbooks:

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

Consolidated recipe No. 229 Caramel "Gnomes", wrapped

Recipe on No. 229 Caramel "Gnomes", wrapped contained in handbooks:

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