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All groups → All products → Caramel → Caramel with nut fillings → No. 248 Caramel "Children's", wrapped → No. 248 → Consolidated recipe

Consolidated recipe: No. 248 Caramel "Children's", wrapped

No. 248
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 844.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	97.1	335.67	325.94	283.41	275.19
	Total	3.0 97.0	1004.99	975.18	848.51	823.34
	Losses 0.5%			4.88		4.12
	Output	3.0 97.0	1000.00	970.30		819.22
	Losses before baking/boiling, shrinkage 0.25%	97.0	2.51	2.44	2.12	2.06
	Baking/boiling -0.0%		-0.035		-0.030
	Losses after baking/boiling, shrinkage 0.25%	97.0	2.51	2.44	2.12	2.06

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Caramel mass (in caramel) in car. No. 248
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 565.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	253.35	197.61	143.17	111.67
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	192.30	142.30	108.67	80.42
4	Vanilla essence	—	1.00	—	0.57	—
	Total	9.9 90.1	1086.51	978.82	613.99	553.14
	Losses 0.9%			8.82		4.98
	Output	3.0 97.0	1000.00	970.00	565.11	548.15
	Losses before baking/boiling, shrinkage 0.4503%	90.1	4.89	4.41	2.76	2.49
	Baking/boiling 7.13%		77.07		43.55
	Losses after baking/boiling, shrinkage 0.4503%	97.0	4.54	4.41	2.57	2.49

Filling (caramel) in car. No. 248
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 283.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole milk powder the weight ratio of fat 26%	96.0	283.60	272.26	80.37	77.16
3	Roasted kernels	97.5	183.54	178.95	52.02	50.72
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	76.98	64.66	21.82	18.33
5	Coconut oil	100.0	57.71	57.71	16.36	16.36
6	Sign up
	Total	2.9 97.1	1013.66	983.79	287.28	278.81
	Losses 1.3%			12.79		3.63
	Output	2.9 97.1	1000.00	971.00	283.41	275.19
	Losses before baking/boiling, shrinkage 0.65026%	97.1	6.59	6.40	1.87	1.81
	Baking/boiling 0.05%		0.48		0.14
	Losses after baking/boiling, shrinkage 0.65026%	97.1	6.59	6.40	1.87	1.81

Consolidated recipe, k=1.003777
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 844.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	361.59	361.05	362.96	362.41
2	Starch syrup	78.0	143.17	111.67	143.71	112.09
3	Powdered sugar	99.85	116.43	116.26	116.87	116.70
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	108.67	80.42	109.08	80.72
5	Whole milk powder the weight ratio of fat 26%	96.0	80.37	77.16	80.68	77.45
6	Sign up	97.5	52.02	50.72	52.21	50.91
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	21.82	18.33	21.90	18.40
8	Coconut oil	100.0	16.36	16.36	16.42	16.42
9	Vanilla essence	—	0.85	—	0.85	—
	Total		901.27	831.95	904.68	835.09
	Total phase loss 1.5%			12.72
	Other losses 0.38%					3.14
	General losses 1.9%					15.87
	Output	97.0	844.30	819.22	844.30	819.22

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.	no data		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	butter; 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. 248 Caramel "Children's", wrapped contained in handbooks:

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

Consolidated recipe: No. 248 Caramel "Children's", wrapped

Recipe on No. 248 Caramel "Children's", wrapped contained in handbooks:

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