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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 74.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	98.0	251.26	246.23	18.67	18.30
	Total	2.8 97.2	1005.03	977.39	74.67	72.62
	Losses 0.5%			4.89		0.36
	Output	2.8 97.2	1000.00	972.50		72.26
	Losses before baking/boiling, shrinkage 0.25024%	97.2	2.52	2.45	0.19	0.18
	Baking/boiling -0.0%		-0.00		-0.00
	Losses after baking/boiling, shrinkage 0.25024%	97.2	2.52	2.45	0.19	0.18

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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 56.01 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	19.65	14.54
3	Starch syrup	78.0	289.90	226.12	16.24	12.66
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	39.38	33.08	2.21	1.85
5	Salt	96.5	0.20	0.19	0.011	0.011
6	Sign up
	Total	14.2 85.8	1140.88	978.81	63.90	54.82
	Losses 0.9%			8.81		0.49
	Output	3.0 97.0	1000.00	970.00	56.01	54.32
	Losses before baking/boiling, shrinkage 0.45001%	85.8	5.13	4.40	0.29	0.25
	Baking/boiling 11.55%		131.20		7.35
	Losses after baking/boiling, shrinkage 0.45001%	97.0	4.54	4.40	0.25	0.25

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 18.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	323.78	323.29	6.04	6.04
3	Whole milk powder the weight ratio of fat 26%	96.0	124.04	119.08	2.32	2.22
4	Vegetable oil	100.0	20.00	20.00	0.37	0.37
5	Salt	96.5	3.06	2.95	0.057	0.055
6	Sign up
	Total	2.0 98.0	1013.15	992.92	18.91	18.54
	Losses 1.3%			12.92		0.24
	Output	2.0 98.0	1000.00	980.00	18.67	18.30
	Losses before baking/boiling, shrinkage 0.65049%	98.0	6.59	6.46	0.12	0.12
	Baking/boiling -0.0%		-0.031		-0.001
	Losses after baking/boiling, shrinkage 0.65049%	98.0	6.59	6.46	0.12	0.12

Consolidated recipe, k=1.00411
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 74.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	25.79	25.75	25.89	25.85
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	19.65	14.54	19.73	14.60
3	Starch syrup	78.0	16.24	12.66	16.30	12.72
4	Roasted kernels	97.5	10.10	9.85	10.14	9.89
5	Powdered sugar	99.85	6.04	6.04	6.07	6.06
6	Sign up	96.0	2.32	2.22	2.33	2.23
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.21	1.85	2.21	1.86
8	Vegetable oil	100.0	0.37	0.37	0.37	0.37
9	Salt	96.5	0.068	0.066	0.069	0.066
10	Vanilla essence	—	0.021	—	0.022	—
11	Sign up	—	0.003	—	0.003	—
	Total		82.81	73.35	83.15	73.66
	Total phase loss 1.5%			1.10
	Other losses 0.41%					0.30
	General losses 1.9%					1.40
	Output	97.2	74.30	72.26	74.30	72.26

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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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