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All groups → All products → Caramel → Caramel with nut fillings → No. 268 Caramel "Shuttle", wrapped → No. 268 → Consolidated recipe

Consolidated recipe No. 268 Caramel "Shuttle", wrapped

No. 268
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 173.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)98.6 292.77 288.67 50.85 50.14 
Total2.5 97.5 1005.07 979.60 174.58 170.16 
Losses 0.5%4.90 0.85 
Output2.5 97.5 1000.00 974.70 169.31 
Losses before baking/boiling, shrinkage 0.25021%97.5 2.51 2.45 0.44 0.43 
Baking/boiling 0.0%0.0400.007
Losses after baking/boiling, shrinkage 0.25021%97.5 2.51 2.45 0.44 0.43 
List of recipes
Caramel mass (in caramel) in car. No. 268
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 123.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 301.22 234.95 37.27 29.07 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 192.28 142.29 23.79 17.60 
4Vanilla essence—  1.00 —   0.12 —   
Total10.8 89.2 1096.97 978.81 135.72 121.10 
Losses 0.9%8.81 1.09 
Output3.0 97.0 1000.00 970.00 123.73 120.01 
Losses before baking/boiling, shrinkage 0.44979%89.2 4.93 4.40 0.61 0.54 
Baking/boiling 8.01%87.50 10.83 
Losses after baking/boiling, shrinkage 0.44979%97.0 4.54 4.40 0.56 0.54 
Filling (caramel) in car. No. 268
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 50.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Dry cream96.0 242.46 232.76 12.33 11.84 
3Coconut oil100.0 158.13 158.13 8.04 8.04 
4Roasted cashew kernels [2]97.5 105.43 102.79 5.36 5.23 
5Vanilla essence—  0.99 —   0.050—   
Total1.4 98.6 1013.07 998.99 51.52 50.80 
Losses 1.3%12.99 0.66 
Output1.4 98.6 1000.00 986.00 50.85 50.14 
Losses before baking/boiling, shrinkage 0.65%98.6 6.58 6.49 0.33 0.33 
Baking/boiling -0.01%-0.10 -0.005
Losses after baking/boiling, shrinkage 0.65%98.6 6.59 6.49 0.33 0.33 
Consolidated recipe, k=1.0019
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 173.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8574.54 74.43 74.68 74.57 
2Starch syrup78.0 37.27 29.07 37.34 29.12 
3Powdered sugar99.8525.74 25.70 25.78 25.75 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 23.79 17.60 23.84 17.64 
5Dry cream96.0 12.33 11.84 12.35 11.86 
6Sign up100.0 8.04 8.04 8.06 8.06 
7Roasted cashew kernels [2]97.5 5.36 5.23 5.37 5.24 
8Vanilla essence—  0.17 —   0.17 —   
Total187.24 171.91 187.60 172.23 
Total phase loss 1.5%2.60 
Other losses 0.19%0.33 
General losses 1.7%2.93 
Output97.5 173.70 169.31 173.70 169.31 
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Recipe on No. 268 Caramel "Shuttle", wrapped contained in handbooks:

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