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All groups → All products → Caramel → Caramel with nut fillings → No. 267 Caramel "Seagull", wrapped → No. 267 → Consolidated recipe

Consolidated recipe No. 267 Caramel "Seagull", wrapped

No. 267
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 525.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)98.6 310.00 305.66 162.87 160.59 
Total2.5 97.5 1003.00 977.87 526.98 513.77 
Losses 0.3%2.97 1.56 
Output2.5 97.5 1000.00 974.90 512.21 
Losses before baking/boiling, shrinkage 0.15186%97.5 1.52 1.48 0.80 0.78 
Baking/boiling -0.0%-0.046-0.024
Losses after baking/boiling, shrinkage 0.15186%97.5 1.52 1.48 0.80 0.78 
List of recipes
Caramel mass (in caramel) in car. No. 267
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 364.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 255.10 198.98 92.88 72.45 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 249.23 184.43 90.75 67.15 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 29.68 24.93 10.81 9.08 
5Vanilla essence—  1.99 —   0.72 —   
6Sign up
Total11.6 88.4 1107.34 978.82 403.18 356.39 
Losses 0.9%8.82 3.21 
Output3.0 97.0 1000.00 970.00 364.10 353.18 
Losses before baking/boiling, shrinkage 0.45032%88.4 4.99 4.41 1.82 1.60 
Baking/boiling 8.87%97.81 35.61 
Losses after baking/boiling, shrinkage 0.45032%97.0 4.54 4.41 1.65 1.60 
Filling (caramel) in car. No. 267
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 162.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 486.10 473.95 79.17 77.19 
3Vanilla essence—  1.00 —   0.16 —   
Total1.4 98.6 1012.93 998.99 164.98 162.71 
Losses 1.3%12.99 2.12 
Output1.4 98.6 1000.00 986.00 162.87 160.59 
Losses before baking/boiling, shrinkage 0.6501%98.6 6.59 6.49 1.07 1.06 
Baking/boiling -0.02%-0.24 -0.039
Losses after baking/boiling, shrinkage 0.6501%98.6 6.59 6.49 1.07 1.06 
Consolidated recipe, k=1.0038
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 525.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85207.95 207.64 208.74 208.43 
2Starch syrup78.0 92.88 72.45 93.24 72.72 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 90.75 67.15 91.09 67.41 
4Powdered sugar99.8585.64 85.52 85.97 85.84 
5Roasted kernels97.5 79.17 77.19 79.47 77.49 
6Sign up84.0 10.81 9.08 10.85 9.11 
7Vanilla essence—  0.89 —   0.89 —   
8Salt96.5 0.0730.0700.0730.071
Total568.16 519.10 570.32 521.07 
Total phase loss 1.3%6.89 
Other losses 0.38%1.97 
General losses 1.7%8.86 
Output97.5 525.40 512.21 525.40 512.21 
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Recipe on No. 267 Caramel "Seagull", wrapped contained in handbooks:

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