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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 479.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)87.0 350.01 304.51 167.69 145.89 
Total5.9 94.1 1003.04 943.83 480.56 452.19 
Losses 0.3%2.83 1.35 
Output5.9 94.1 1000.00 941.00 450.83 
Losses before baking/boiling, shrinkage 0.14966%94.1 1.50 1.41 0.72 0.68 
Baking/boiling 0.0%0.0380.018
Losses after baking/boiling, shrinkage 0.14966%94.1 1.50 1.41 0.72 0.68 
List of recipes
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 167.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Milk filling (in No. 311), in cart. No. 23287.0 344.83 300.00 57.82 50.31 
3Granulated sugar99.85214.13 213.81 35.91 35.85 
4Powdered sugar99.8527.99 27.95 4.69 4.69 
5Raw egg white12.0 17.50 2.10 2.93 0.35 
6Sign up
7Vanilla essence—  1.00 —   0.17 —   
Total15.3 84.7 1036.01 877.90 173.73 147.22 
Losses 0.9%7.90 1.33 
Output13.0 87.0 1000.00 870.00 167.69 145.89 
Losses before baking/boiling, shrinkage 0.45003%84.7 4.66 3.95 0.78 0.66 
Baking/boiling 2.6%26.81 4.50 
Losses after baking/boiling, shrinkage 0.45003%87.0 4.54 3.95 0.76 0.66 
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 312.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.73 277.47 111.30 86.81 
3Vanilla essence—  1.00 —   0.31 —   
Total7.5 92.5 1068.22 987.89 334.21 309.08 
Losses 0.9%8.89 2.78 
Output2.1 97.9 1000.00 979.00 312.87 306.30 
Losses before baking/boiling, shrinkage 0.45006%92.5 4.81 4.45 1.50 1.39 
Baking/boiling 5.54%58.87 18.42 
Losses after baking/boiling, shrinkage 0.45006%97.9 4.54 4.45 1.42 1.39 
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 57.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 250.00 185.00 14.46 10.70 
3Granulated sugar99.85235.00 234.65 13.59 13.57 
Total18.1 81.9 1072.50 877.90 62.02 50.76 
Losses 0.9%7.90 0.46 
Output13.0 87.0 1000.00 870.00 57.82 50.31 
Losses before baking/boiling, shrinkage 0.4498%81.9 4.82 3.95 0.28 0.23 
Baking/boiling 5.91%63.14 3.65 
Losses after baking/boiling, shrinkage 0.4498%87.0 4.54 3.95 0.26 0.23 
Consolidated recipe, k=1.00483
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 479.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85272.10 271.69 273.41 273.00 
2Starch syrup78.0 217.08 169.32 218.13 170.14 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 14.46 10.70 14.53 10.75 
4Powdered sugar99.854.69 4.69 4.72 4.71 
5Raw egg white12.0 2.93 0.35 2.95 0.35 
6Sign up—  0.48 —   0.48 —   
7Cognac—  0.39 —   0.39 —   
Total512.13 456.75 514.60 458.96 
Total phase loss 1.3%5.92 
Other losses 0.48%2.21 
General losses 1.8%8.12 
Output94.1 479.10 450.83 479.10 450.83 
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Recipe on No. 232 Caramel "Gourmet", wrapped contained in handbooks:

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