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All groups → All products → Caramel → Caramel with chocolate-nut fillings → No. 289 Caramel "Rachki" wrapped → No. 289 → Consolidated recipe

Consolidated recipe: No. 289 Caramel "Rachki" wrapped

No. 289
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 287.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)98.1 336.36 329.97 96.84 95.00 
Total2.6 97.4 1007.07 980.56 289.94 282.30 
Losses 0.7%6.86 1.97 
Output2.6 97.4 1000.00 973.70 280.33 
Losses before baking/boiling, shrinkage 0.34969%97.4 3.52 3.43 1.01 0.99 
Baking/boiling 0.0%0.0270.008
Losses after baking/boiling, shrinkage 0.34969%97.4 3.52 3.43 1.01 0.99 
List of recipes
Caramel mass (in caramel) in car. No. 284.289
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 193.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.47 274.93 68.06 53.09 
3Vanilla essence—  1.00 —   0.19 —   
4Paint red—  0.75 —   0.14 —   
Total7.6 92.4 1059.16 978.81 204.52 189.01 
Losses 0.9%8.81 1.70 
Output3.0 97.0 1000.00 970.00 193.10 187.30 
Losses before baking/boiling, shrinkage 0.45%92.4 4.77 4.40 0.92 0.85 
Baking/boiling 4.73%49.85 9.63 
Losses after baking/boiling, shrinkage 0.45%97.0 4.54 4.40 0.88 0.85 
Filling (caramel) in car. No. 289
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 96.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 349.60 340.86 33.85 33.01 
3Cocoa mass97.4 129.32 125.96 12.52 12.20 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 35.96 30.21 3.48 2.93 
5Vanilla essence—  1.00 —   0.10 —   
Total1.9 98.1 1013.52 993.92 98.15 96.25 
Losses 1.3%12.92 1.25 
Output1.9 98.1 1000.00 981.00 96.84 95.00 
Losses before baking/boiling, shrinkage 0.64983%98.1 6.59 6.46 0.64 0.63 
Baking/boiling 0.03%0.35 0.034
Losses after baking/boiling, shrinkage 0.64983%98.1 6.58 6.46 0.64 0.63 
Consolidated recipe, k=1.00381
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 287.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85136.12 135.92 136.64 136.44 
2Starch syrup78.0 68.06 53.09 68.32 53.29 
3Powdered sugar99.8548.19 48.12 48.37 48.30 
4Roasted kernels97.5 33.85 33.01 33.98 33.13 
5Cocoa mass97.4 12.52 12.20 12.57 12.24 
6Sign up84.0 3.48 2.93 3.50 2.94 
7Vanilla essence—  0.29 —   0.29 —   
8Paint red—  0.14 —   0.15 —   
Total302.67 285.25 303.82 286.34 
Total phase loss 1.7%4.93 
Other losses 0.38%1.09 
General losses 2.1%6.01 
Output97.4 287.90 280.33 287.90 280.33 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yesbutterno 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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