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All groups → All products → Caramel → Caramel with whipped fillings → No. 230 Caramel "Bells", wrapped → No. 230 → Consolidated recipe

Consolidated recipe No. 230 Caramel "Bells", wrapped

No. 230
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 467.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	85.0	270.06	229.55	126.17	107.25
	Total	5.6 94.4	1003.04	947.14	468.62	442.50
	Losses 0.3%			2.87		1.34
	Output	5.6 94.4	1000.00	944.27		441.16
	Losses before baking/boiling, shrinkage 0.15154%	94.4	1.52	1.44	0.71	0.67
	Losses after baking/boiling, shrinkage 0.15154%	94.4	1.52	1.44	0.71	0.67

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Caramel mass (in caramel) in car. No. 230
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 342.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	353.63	275.83	121.10	94.46
3	Cocoa mass	97.4	6.00	5.84	2.05	2.00
4	Vanilla essence	—	1.00	—	0.34	—
	Total	7.5 92.5	1067.91	987.89	365.70	338.30
	Losses 0.9%			8.89		3.05
	Output	2.1 97.9	1000.00	979.00	342.45	335.26
	Losses before baking/boiling, shrinkage 0.45017%	92.5	4.81	4.45	1.65	1.52
	Baking/boiling 5.51%		58.56		20.05
	Losses after baking/boiling, shrinkage 0.45017%	97.9	4.54	4.45	1.56	1.52

Filling (caramel) in car. No. 230
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 126.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	358.38	357.84	45.22	45.15
3	Blackcurrant puree	10.0	349.90	34.99	44.15	4.41
4	Powdered sugar	99.85	43.38	43.31	5.47	5.47
5	Raw egg white	12.0	20.00	2.40	2.52	0.30
6	Sign up
7	Vanilla essence	—	1.00	—	0.13	—
8	Citric acid (E330)	91.2	0.50	0.46	0.063	0.058
	Total	35.3 64.7	1324.98	857.72	167.18	108.22
	Losses 0.9%			7.72		0.97
	Output	15.0 85.0	1000.00	850.00	126.17	107.25
	Losses before baking/boiling, shrinkage 0.4502%	64.7	5.97	3.86	0.75	0.49
	Baking/boiling 23.84%		314.47		39.68
	Losses after baking/boiling, shrinkage 0.4502%	85.0	4.54	3.86	0.57	0.49

Consolidated recipe, k=1.005795
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 467.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	287.42	286.99	289.09	288.66
2	Starch syrup	78.0	188.83	147.29	189.93	148.14
3	Blackcurrant puree	10.0	44.15	4.41	44.40	4.44
4	Powdered sugar	99.85	5.47	5.47	5.51	5.50
5	Raw egg white	12.0	2.52	0.30	2.54	0.30
6	Sign up	97.4	2.05	2.00	2.07	2.01
7	Cognac	—	1.89	—	1.90	—
8	Vanilla essence	—	0.47	—	0.47	—
9	Citric acid (E330)	91.2	0.063	0.058	0.063	0.058
	Total		532.88	446.52	535.97	449.11
	Total phase loss 1.2%			5.36
	Other losses 0.58%					2.59
	General losses 1.8%					7.95
	Output	94.4	467.20	441.16	467.20	441.16

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Recipe on No. 230 Caramel "Bells", wrapped contained in handbooks:

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

Consolidated recipe No. 230 Caramel "Bells", wrapped

Recipe on No. 230 Caramel "Bells", wrapped contained in handbooks:

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