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All groups → All products → Caramel → Caramel with chocolate-nut fillings → No. 286 Caramel "Baby", wrapped → No. 286 → Consolidated recipe

Consolidated recipe: No. 286 Caramel "Baby", wrapped

No. 286
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 800.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)98.2 263.00 258.27 210.48 206.69 
Total2.7 97.3 1007.00 979.95 805.90 784.25 
Losses 0.7%6.85 5.48 
Output2.7 97.3 1000.00 973.10 778.77 
Losses before baking/boiling, shrinkage 0.3493%97.3 3.52 3.42 2.82 2.74 
Baking/boiling -0.0%-0.035-0.028
Losses after baking/boiling, shrinkage 0.3493%97.3 3.52 3.42 2.82 2.74 
List of recipes
Caramel mass (in caramel) in car. No. 286
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 595.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.46 274.92 209.86 163.69 
3Vanilla essence—  1.48 —   0.88 —   
4Paint red—  0.49 —   0.29 —   
Total7.6 92.4 1059.38 978.81 630.78 582.81 
Losses 0.9%8.81 5.25 
Output3.0 97.0 1000.00 970.00 595.42 577.56 
Losses before baking/boiling, shrinkage 0.45011%92.4 4.77 4.41 2.84 2.62 
Baking/boiling 4.75%50.07 29.81 
Losses after baking/boiling, shrinkage 0.45011%97.0 4.54 4.41 2.70 2.62 
Filling (caramel) in car. No. 286
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 210.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole milk powder the weight ratio of fat 26%96.0 334.45 321.07 70.39 67.58 
3Cocoa-butter [cocoa butter]100.0 131.78 131.78 27.74 27.74 
4Cocoa mass97.4 79.87 77.79 16.81 16.37 
5Roasted hazelnut kernel97.5 63.90 62.30 13.45 13.11 
6Sign up
7Vanilla essence—  0.80 —   0.17 —   
8Banana essence—  0.10 —   0.021—   
Total1.8 98.2 1013.43 994.94 213.31 209.41 
Losses 1.3%12.94 2.72 
Output1.8 98.2 1000.00 982.00 210.48 206.69 
Losses before baking/boiling, shrinkage 0.65029%98.2 6.59 6.47 1.39 1.36 
Baking/boiling 0.02%0.25 0.053
Losses after baking/boiling, shrinkage 0.65029%98.2 6.59 6.47 1.39 1.36 
Consolidated recipe, k=1.002369
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 800.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85419.74 419.11 420.74 420.11 
2Starch syrup78.0 209.86 163.69 210.36 164.08 
3Powdered sugar99.8575.48 75.36 75.66 75.54 
4Whole milk powder the weight ratio of fat 26%96.0 70.39 67.58 70.56 67.74 
5Cocoa-butter [cocoa butter]100.0 27.74 27.74 27.80 27.80 
6Sign up97.4 16.81 16.37 16.85 16.41 
7Roasted hazelnut kernel97.5 13.45 13.11 13.48 13.14 
8Coconut oil100.0 9.25 9.25 9.27 9.27 
9Vanilla essence—  1.05 —   1.05 —   
10Paint red—  0.29 —   0.29 —   
11Sign up—  0.021—   0.021—   
Total844.09 792.22 846.09 794.10 
Total phase loss 1.7%13.45 
Other losses 0.24%1.88 
General losses 1.9%15.33 
Output97.3 800.30 778.77 800.30 778.77 
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. 286 Caramel "Baby", wrapped contained in handbooks:

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