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All groups → All products → Caramel → Caramel with nut fillings → No. 260 Caramel "Meredian", wrapped → No. 260 → Consolidated recipe

Consolidated recipe: No. 260 Caramel "Meredian", wrapped

No. 260
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 68.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	98.0	251.26	246.23	17.11	16.77
	Total	2.8 97.2	1005.03	977.39	68.44	66.56
	Losses 0.5%			4.89		0.33
	Output	2.8 97.2	1000.00	972.50		66.23
	Losses before baking/boiling, shrinkage 0.25024%	97.2	2.52	2.45	0.17	0.17
	Baking/boiling -0.0%		-0.00		-0.00
	Losses after baking/boiling, shrinkage 0.25024%	97.2	2.52	2.45	0.17	0.17

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Caramel mass (in caramel) in car. No. 260
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 51.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	350.90	259.67	18.01	13.33
3	Starch syrup	78.0	289.90	226.12	14.88	11.61
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	39.38	33.08	2.02	1.70
5	Salt	96.5	0.20	0.19	0.010	0.010
6	Sign up
	Total	14.2 85.8	1140.88	978.81	58.56	50.24
	Losses 0.9%			8.81		0.45
	Output	3.0 97.0	1000.00	970.00	51.33	49.79
	Losses before baking/boiling, shrinkage 0.45001%	85.8	5.13	4.40	0.26	0.23
	Baking/boiling 11.55%		131.20		6.73
	Losses after baking/boiling, shrinkage 0.45001%	97.0	4.54	4.40	0.23	0.23

Filling (caramel) in car. No. 260
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 17.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	323.78	323.29	5.54	5.53
3	Whole milk powder the weight ratio of fat 26%	96.0	124.04	119.08	2.12	2.04
4	Vegetable oil	100.0	20.00	20.00	0.34	0.34
5	Salt	96.5	3.06	2.95	0.052	0.051
6	Sign up
	Total	2.0 98.0	1013.15	992.92	17.34	16.99
	Losses 1.3%			12.92		0.22
	Output	2.0 98.0	1000.00	980.00	17.11	16.77
	Losses before baking/boiling, shrinkage 0.65049%	98.0	6.59	6.46	0.11	0.11
	Baking/boiling -0.0%		-0.031		-0.001
	Losses after baking/boiling, shrinkage 0.65049%	98.0	6.59	6.46	0.11	0.11

Consolidated recipe, k=1.00411
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 68.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	23.64	23.60	23.73	23.70
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	18.01	13.33	18.09	13.38
3	Starch syrup	78.0	14.88	11.61	14.94	11.65
4	Roasted kernels	97.5	9.26	9.03	9.30	9.06
5	Powdered sugar	99.85	5.54	5.53	5.56	5.55
6	Sign up	96.0	2.12	2.04	2.13	2.05
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.02	1.70	2.03	1.70
8	Vegetable oil	100.0	0.34	0.34	0.34	0.34
9	Salt	96.5	0.063	0.060	0.063	0.061
10	Vanilla essence	—	0.020	—	0.020	—
11	Sign up	—	0.003	—	0.003	—
	Total		75.90	67.23	76.21	67.51
	Total phase loss 1.5%			1.01
	Other losses 0.41%					0.28
	General losses 1.9%					1.28
	Output	97.2	68.10	66.23	68.10	66.23

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. 260 Caramel "Meredian", wrapped contained in handbooks:

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

Consolidated recipe: No. 260 Caramel "Meredian", wrapped

Recipe on No. 260 Caramel "Meredian", wrapped contained in handbooks:

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