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All groups → All products → Caramel → Caramel with chocolate-nut fillings → No. 279 Caramel "Crow's Feet", wrapped → No. 279 → Consolidated recipe

Consolidated recipe: No. 279 Caramel "Crow's Feet", wrapped

No. 279
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 393.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	98.9	336.33	332.63	132.45	130.99
	Total	2.4 97.6	1007.00	983.18	396.56	387.18
	Losses 0.7%			6.88		2.71
	Output	2.4 97.6	1000.00	976.30		384.47
	Losses before baking/boiling, shrinkage 0.3499%	97.6	3.52	3.44	1.39	1.35
	Baking/boiling -0.0%		-0.047		-0.019
	Losses after baking/boiling, shrinkage 0.3499%	97.6	3.52	3.44	1.39	1.35

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Filling (caramel) in car. No. 279
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 132.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	283.79	283.36	37.59	37.53
3	Cocoa mass	97.4	188.94	184.03	25.02	24.37
4	Cocoa-butter [cocoa butter]	100.0	79.89	79.89	10.58	10.58
5	Vanilla essence	—	0.99	—	0.13	—
	Total	1.1 98.9	1012.95	1002.03	134.16	132.72
	Losses 1.3%			13.03		1.73
	Output	1.1 98.9	1000.00	989.00	132.45	130.99
	Losses before baking/boiling, shrinkage 0.65011%	98.9	6.59	6.51	0.87	0.86
	Baking/boiling -0.02%		-0.22		-0.029
	Losses after baking/boiling, shrinkage 0.65011%	98.9	6.59	6.51	0.87	0.86

Caramel mass (in caramel) in car. No. 279
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 264.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	352.47	274.93	93.09	72.61
3	Vanilla essence	—	1.00	—	0.26	—
4	Paint red	—	0.15	—	0.040	—
	Total	7.5 92.5	1058.56	978.81	279.58	258.51
	Losses 0.9%			8.81		2.33
	Output	3.0 97.0	1000.00	970.00	264.11	256.19
	Losses before baking/boiling, shrinkage 0.45%	92.5	4.76	4.40	1.26	1.16
	Baking/boiling 4.67%		49.26		13.01
	Losses after baking/boiling, shrinkage 0.45%	97.0	4.54	4.40	1.20	1.16

Roasted almond kernels with semifinished sugar in box 279,284,288,290,299,308
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 60.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Dried almond kernel	96.0	340.55	326.93	20.72	19.89
	Total	1.4 98.6	1014.63	1000.00	61.73	60.84
	Losses 1.0%			10.00		0.61
	Output	1.0 99.0	1000.00	990.00	60.84	60.23
	Losses before baking/boiling, shrinkage 0.49985%	98.6	5.07	5.00	0.31	0.30
	Baking/boiling 0.45%		4.51		0.27
	Losses after baking/boiling, shrinkage 0.49985%	99.0	5.05	5.00	0.31	0.30

Consolidated recipe, k=1.00429
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 393.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	227.19	226.85	228.17	227.82
2	Starch syrup	78.0	93.09	72.61	93.49	72.92
3	Powdered sugar	99.85	37.59	37.53	37.75	37.69
4	Cocoa mass	97.4	25.02	24.37	25.13	24.48
5	Dried almond kernel	96.0	20.72	19.89	20.81	19.98
6	Sign up	100.0	10.58	10.58	10.63	10.63
7	Vanilla essence	—	0.40	—	0.40	—
8	Paint red	—	0.040	—	0.040	—
	Total		414.63	391.84	416.41	393.52
	Total phase loss 1.9%			7.37
	Other losses 0.43%					1.68
	General losses 2.3%					9.05
	Output	97.6	393.80	384.47	393.80	384.47

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
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).	no data	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. 279 Caramel "Crow's Feet", wrapped contained in handbooks:

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

Consolidated recipe: No. 279 Caramel "Crow's Feet", wrapped

Recipe on No. 279 Caramel "Crow's Feet", wrapped contained in handbooks:

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