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All groups → All products → Caramel → Caramel with whipped fillings → No. 232 Caramel "Gourmet", wrapped → No. 232 → Consolidated recipe

Consolidated recipe: No. 232 Caramel "Gourmet", wrapped

No. 232
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 82.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	87.0	350.01	304.51	29.02	25.24
	Total	5.9 94.1	1003.04	943.83	83.15	78.24
	Losses 0.3%			2.83		0.23
	Output	5.9 94.1	1000.00	941.00		78.01
	Losses before baking/boiling, shrinkage 0.14966%	94.1	1.50	1.41	0.12	0.12
	Baking/boiling 0.0%		0.038		0.003
	Losses after baking/boiling, shrinkage 0.14966%	94.1	1.50	1.41	0.12	0.12

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Filling (caramel) in car. No. 232
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 29.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Milk filling (in No. 311), in cart. No. 232	87.0	344.83	300.00	10.01	8.70
3	Granulated sugar	99.85	214.13	213.81	6.21	6.20
4	Powdered sugar	99.85	27.99	27.95	0.81	0.81
5	Raw egg white	12.0	17.50	2.10	0.51	0.061
6	Sign up
7	Vanilla essence	—	1.00	—	0.029	—
	Total	15.3 84.7	1036.01	877.90	30.06	25.47
	Losses 0.9%			7.90		0.23
	Output	13.0 87.0	1000.00	870.00	29.02	25.24
	Losses before baking/boiling, shrinkage 0.45003%	84.7	4.66	3.95	0.14	0.11
	Baking/boiling 2.6%		26.81		0.78
	Losses after baking/boiling, shrinkage 0.45003%	87.0	4.54	3.95	0.13	0.11

Caramel mass (in caramel) in car. the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 54.14 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	355.73	277.47	19.26	15.02
3	Vanilla essence	—	1.00	—	0.054	—
	Total	7.5 92.5	1068.22	987.89	57.83	53.48
	Losses 0.9%			8.89		0.48
	Output	2.1 97.9	1000.00	979.00	54.14	53.00
	Losses before baking/boiling, shrinkage 0.45006%	92.5	4.81	4.45	0.26	0.24
	Baking/boiling 5.54%		58.87		3.19
	Losses after baking/boiling, shrinkage 0.45006%	97.9	4.54	4.45	0.25	0.24

Milk filling (in No. 311), in cart. No. 232 in car. No. 232
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	250.00	185.00	2.50	1.85
3	Granulated sugar	99.85	235.00	234.65	2.35	2.35
	Total	18.1 81.9	1072.50	877.90	10.73	8.78
	Losses 0.9%			7.90		0.079
	Output	13.0 87.0	1000.00	870.00	10.01	8.70
	Losses before baking/boiling, shrinkage 0.4498%	81.9	4.82	3.95	0.048	0.040
	Baking/boiling 5.91%		63.14		0.63
	Losses after baking/boiling, shrinkage 0.4498%	87.0	4.54	3.95	0.045	0.040

Consolidated recipe, k=1.00483
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 82.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	47.08	47.01	47.31	47.24
2	Starch syrup	78.0	37.56	29.30	37.74	29.44
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	2.50	1.85	2.51	1.86
4	Powdered sugar	99.85	0.81	0.81	0.82	0.81
5	Raw egg white	12.0	0.51	0.061	0.51	0.061
6	Sign up	—	0.083	—	0.084	—
7	Cognac	—	0.067	—	0.067	—
	Total		88.62	79.03	89.04	79.41
	Total phase loss 1.3%			1.02
	Other losses 0.48%					0.38
	General losses 1.8%					1.41
	Output	94.1	82.90	78.01	82.90	78.01

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.	Yes	raw egg white	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	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. 232 Caramel "Gourmet", wrapped contained in handbooks:

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

Consolidated recipe: No. 232 Caramel "Gourmet", wrapped

Recipe on No. 232 Caramel "Gourmet", wrapped contained in handbooks:

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