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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 435.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)98.3 250.12 245.87 108.85 107.00 
Total2.7 97.3 1004.99 978.09 437.37 425.67 
Losses 0.5%4.89 2.13 
Output2.7 97.3 1000.00 973.20 423.54 
Losses before baking/boiling, shrinkage 0.25007%97.3 2.51 2.45 1.09 1.06 
Baking/boiling -0.0%-0.036-0.016
Losses after baking/boiling, shrinkage 0.25007%97.3 2.51 2.45 1.09 1.06 
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 328.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 351.28 274.00 115.40 90.01 
3Vanilla essence—  1.00 —   0.33 —   
Total7.5 92.5 1058.15 978.81 347.62 321.56 
Losses 0.9%8.81 2.89 
Output3.0 97.0 1000.00 970.00 328.52 318.66 
Losses before baking/boiling, shrinkage 0.45002%92.5 4.76 4.40 1.56 1.45 
Baking/boiling 4.64%48.85 16.05 
Losses after baking/boiling, shrinkage 0.45002%97.0 4.54 4.40 1.49 1.45 
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 108.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 202.78 202.17 22.07 22.01 
3Whole milk powder the weight ratio of fat 26%96.0 189.26 181.69 20.60 19.78 
4Roasted hazelnut kernel97.5 121.67 118.63 13.24 12.91 
5Dry cream96.0 104.40 100.22 11.36 10.91 
6Sign up
7Phosphatide concentrates98.5 0.30 0.30 0.0330.032
Total1.7 98.3 1012.94 995.95 110.26 108.41 
Losses 1.3%12.95 1.41 
Output1.7 98.3 1000.00 983.00 108.85 107.00 
Losses before baking/boiling, shrinkage 0.65007%98.3 6.58 6.47 0.72 0.70 
Baking/boiling -0.02%-0.23 -0.025
Losses after baking/boiling, shrinkage 0.65007%98.3 6.59 6.47 0.72 0.70 
Consolidated recipe, k=1.004015
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 435.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85231.89 231.54 232.82 232.47 
2Starch syrup78.0 115.40 90.01 115.87 90.38 
3Powdered sugar99.8542.84 42.77 43.01 42.94 
4Confectionery fat99.7 22.07 22.01 22.16 22.10 
5Whole milk powder the weight ratio of fat 26%96.0 20.60 19.78 20.68 19.86 
6Sign up97.5 13.24 12.91 13.30 12.96 
7Dry cream96.0 11.36 10.91 11.41 10.95 
8Vanilla essence—  0.44 —   0.44 —   
9Phosphatide concentrates98.5 0.0330.0320.0330.032
Total457.88 429.97 459.72 431.70 
Total phase loss 1.5%6.43 
Other losses 0.4%1.73 
General losses 1.9%8.16 
Output97.3 435.20 423.54 435.20 423.54 
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Recipe on No. 246 Caramel "Wave", wrapped contained in handbooks:

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