To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Caramel → Caramel with whipped fillings → No. 237 Caramel "Amber", glossy → No. 237 → Consolidated recipe

Consolidated recipe No. 237 Caramel "Amber", glossy

No. 237
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 316.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar (in watering syrup)	99.85	7.99	7.98	2.53	2.53
3	Gloss	100.0	0.80	0.80	0.25	0.25
4	Talc (E553(iii))	100.0	0.50	0.50	0.16	0.16
	Total	5.0 95.0	1001.35	950.84	317.33	301.32
	Losses 0.13%			1.28		0.41
	Output	5.0 95.0	1000.00	949.56		300.92
	Losses before baking/boiling, shrinkage 0.06741%	95.0	0.68	0.64	0.21	0.20
	Losses after baking/boiling, shrinkage 0.06741%	95.0	0.68	0.64	0.21	0.20

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Caramel without gloss in car. No. 237
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 314.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	83.0	201.27	167.05	63.28	52.52
	Total	5.1 94.9	1003.02	951.97	315.33	299.28
	Losses 0.3%			2.87		0.90
	Output	5.1 94.9	1000.00	949.10	314.38	298.38
	Losses before baking/boiling, shrinkage 0.1506%	94.9	1.51	1.43	0.47	0.45
	Baking/boiling -0.0%		-0.001		-0.00
	Losses after baking/boiling, shrinkage 0.1506%	94.9	1.51	1.43	0.47	0.45

Caramel mass (in caramel) in car. No. 237
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 252.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	353.77	275.94	89.17	69.55
3	Citric acid (E330)	91.2	6.00	5.47	1.51	1.38
4	Citrus essence	—	1.00	—	0.25	—
5	Yellow paint	—	0.80	—	0.20	—
	Total	7.6 92.4	1069.11	987.89	269.48	249.01
	Losses 0.9%			8.89		2.24
	Output	2.1 97.9	1000.00	979.00	252.06	246.76
	Losses before baking/boiling, shrinkage 0.45001%	92.4	4.81	4.45	1.21	1.12
	Baking/boiling 5.61%		59.76		15.06
	Losses after baking/boiling, shrinkage 0.45001%	97.9	4.54	4.45	1.14	1.12

Filling (caramel) in car. No. 237
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 63.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	343.59	343.07	21.74	21.71
3	Citrus brew	69.0	70.00	48.30	4.43	3.06
4	Alcohol	—	50.00	—	3.16	—
5	Powdered sugar	99.85	40.01	39.95	2.53	2.53
6	Sign up
7	Citric acid (E330)	91.2	2.00	1.82	0.13	0.12
8	Citrus essence	—	1.00	—	0.063	—
	Total	19.6 80.4	1041.98	837.54	65.93	53.00
	Losses 0.9%			7.54		0.48
	Output	17.0 83.0	1000.00	830.00	63.28	52.52
	Losses before baking/boiling, shrinkage 0.45042%	80.4	4.69	3.77	0.30	0.24
	Baking/boiling 3.16%		32.74		2.07
	Losses after baking/boiling, shrinkage 0.45042%	83.0	4.55	3.77	0.29	0.24

Gloss in car. No. 237,195
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Paraffin (E905c(i))	100.0	250.00	250.00	0.063	0.063
3	Wax (E901)	100.0	250.00	250.00	0.063	0.063
	Total	— 100.0	1000.00	1000.00	0.25	0.25
	Output	— 100.0	1000.00	1000.00	0.25	0.25

Consolidated recipe, k=1.002842
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 316.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	202.61	202.31	203.19	202.88
2	Starch syrup	78.0	121.78	94.99	122.13	95.26
3	Citrus brew	69.0	4.43	3.06	4.44	3.06
4	Alcohol	—	3.16	—	3.17	—
5	Powdered sugar	99.85	2.53	2.53	2.54	2.54
6	Sign up	91.2	1.64	1.49	1.64	1.50
7	Raw egg white	12.0	1.27	0.15	1.27	0.15
8	Citrus essence	—	0.32	—	0.32	—
9	Yellow paint	—	0.20	—	0.20	—
10	Talc (E553(iii))	100.0	0.16	0.16	0.16	0.16
11	Sign up	100.0	0.13	0.13	0.13	0.13
12	Paraffin (E905c(i))	100.0	0.063	0.063	0.064	0.064
13	Wax (E901)	100.0	0.063	0.063	0.064	0.064
	Total		338.35	304.94	339.31	305.81
	Total phase loss 1.3%			4.03
	Other losses 0.28%					0.87
	General losses 1.6%					4.89
	Output	95.0	316.90	300.92	316.90	300.92

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

Recipe on No. 237 Caramel "Amber", glossy contained in handbooks:

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

Consolidated recipe No. 237 Caramel "Amber", glossy

Recipe on No. 237 Caramel "Amber", glossy contained in handbooks:

calculations, forms, documents: