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All groups → All products → Caramel → Caramel with chocolate-nut fillings → No. 274 Caramel "Petrel", wrapped → No. 274 → Consolidated recipe

Consolidated recipe: No. 274 Caramel "Petrel", wrapped

No. 274
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 865.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)98.6 335.66 330.96 290.38 286.31 
Total2.5 97.5 1007.02 982.18 871.17 849.68 
Losses 0.7%6.88 5.95 
Output2.5 97.5 1000.00 975.30 843.73 
Losses before baking/boiling, shrinkage 0.35024%97.5 3.53 3.44 3.05 2.98 
Baking/boiling -0.0%-0.034-0.029
Losses after baking/boiling, shrinkage 0.35024%97.5 3.53 3.44 3.05 2.98 
List of recipes
Caramel mass (in caramel) in car. No. 274
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 580.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 350.58 273.45 203.61 158.82 
3Cocoa powder [Skurikhin]95.0 5.55 5.27 3.22 3.06 
4Vanilla essence—  1.00 —   0.58 —   
Total7.5 92.5 1058.27 978.81 614.64 568.49 
Losses 0.9%8.81 5.12 
Output3.0 97.0 1000.00 970.00 580.79 563.37 
Losses before baking/boiling, shrinkage 0.4502%92.5 4.76 4.41 2.77 2.56 
Baking/boiling 4.65%48.96 28.44 
Losses after baking/boiling, shrinkage 0.4502%97.0 4.54 4.41 2.64 2.56 
Filling (caramel) in car. No. 274
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 290.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 233.63 221.95 67.84 64.45 
3Coconut oil100.0 219.59 219.59 63.76 63.76 
4Roasted kernels97.5 30.57 29.81 8.88 8.65 
5Vanilla essence—  1.00 —   0.29 —   
Total1.4 98.6 1013.22 998.98 294.22 290.08 
Losses 1.3%12.98 3.77 
Output1.4 98.6 1000.00 986.00 290.38 286.31 
Losses before baking/boiling, shrinkage 0.64974%98.6 6.58 6.49 1.91 1.88 
Baking/boiling 0.01%0.0540.016
Losses after baking/boiling, shrinkage 0.64974%98.6 6.58 6.49 1.91 1.88 
Consolidated recipe, k=1.003795
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 865.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85407.22 406.61 408.76 408.15 
2Starch syrup78.0 203.61 158.82 204.39 159.42 
3Powdered sugar99.85153.45 153.22 154.03 153.80 
4Cocoa powder [Skurikhin]95.0 71.06 67.51 71.33 67.77 
5Coconut oil100.0 63.76 63.76 64.01 64.01 
6Sign up97.5 8.88 8.65 8.91 8.69 
7Vanilla essence—  0.87 —   0.87 —   
Total908.85 858.57 912.30 861.83 
Total phase loss 1.7%14.84 
Other losses 0.38%3.26 
General losses 2.1%18.10 
Output97.5 865.10 843.73 865.10 843.73 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on No. 274 Caramel "Petrel", wrapped contained in handbooks:

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