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All groups → All products → Caramel → Caramel with nut fillings → No. 246 Caramel "Wave", wrapped → No. 246 → Consolidated recipe

Consolidated recipe: No. 246 Caramel "Wave", wrapped

No. 246
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 317.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)98.3 250.12 245.87 79.34 77.99 
Total2.7 97.3 1004.99 978.09 318.78 310.25 
Losses 0.5%4.89 1.55 
Output2.7 97.3 1000.00 973.20 308.70 
Losses before baking/boiling, shrinkage 0.25007%97.3 2.51 2.45 0.80 0.78 
Baking/boiling -0.0%-0.036-0.012
Losses after baking/boiling, shrinkage 0.25007%97.3 2.51 2.45 0.80 0.78 
List of recipes
Caramel mass (in caramel) in car. No. 246
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 239.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 351.28 274.00 84.11 65.61 
3Vanilla essence—  1.00 —   0.24 —   
Total7.5 92.5 1058.15 978.81 253.37 234.37 
Losses 0.9%8.81 2.11 
Output3.0 97.0 1000.00 970.00 239.44 232.26 
Losses before baking/boiling, shrinkage 0.45002%92.5 4.76 4.40 1.14 1.05 
Baking/boiling 4.64%48.85 11.70 
Losses after baking/boiling, shrinkage 0.45002%97.0 4.54 4.40 1.09 1.05 
Filling (caramel) in car. No. 246
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 79.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 202.78 202.17 16.09 16.04 
3Whole milk powder the weight ratio of fat 26%96.0 189.26 181.69 15.02 14.41 
4Roasted hazelnut kernel97.5 121.67 118.63 9.65 9.41 
5Dry cream96.0 104.40 100.22 8.28 7.95 
6Sign up
7Phosphatide concentrates98.5 0.30 0.30 0.0240.023
Total1.7 98.3 1012.94 995.95 80.36 79.02 
Losses 1.3%12.95 1.03 
Output1.7 98.3 1000.00 983.00 79.34 77.99 
Losses before baking/boiling, shrinkage 0.65007%98.3 6.58 6.47 0.52 0.51 
Baking/boiling -0.02%-0.23 -0.018
Losses after baking/boiling, shrinkage 0.65007%98.3 6.59 6.47 0.52 0.51 
Consolidated recipe, k=1.004015
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 317.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85169.02 168.76 169.70 169.44 
2Starch syrup78.0 84.11 65.61 84.45 65.87 
3Powdered sugar99.8531.22 31.18 31.35 31.30 
4Confectionery fat99.7 16.09 16.04 16.15 16.10 
5Whole milk powder the weight ratio of fat 26%96.0 15.02 14.41 15.08 14.47 
6Sign up97.5 9.65 9.41 9.69 9.45 
7Dry cream96.0 8.28 7.95 8.32 7.98 
8Vanilla essence—  0.32 —   0.32 —   
9Phosphatide concentrates98.5 0.0240.0230.0240.024
Total333.73 313.39 335.07 314.65 
Total phase loss 1.5%4.69 
Other losses 0.4%1.26 
General losses 1.9%5.95 
Output97.3 317.20 308.70 317.20 308.70 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on No. 246 Caramel "Wave", wrapped contained in handbooks:

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