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All groups → All products → Caramel → Caramel with chocolate-nut fillings → No. 291 Caramel "Serebryanka", wrapped → No. 291 → Consolidated recipe

Consolidated recipe: No. 291 Caramel "Serebryanka", wrapped

No. 291
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 743.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)97.6 335.68 327.62 249.68 243.69 
Total2.8 97.2 1007.05 978.85 749.04 728.07 
Losses 0.7%6.85 5.10 
Output2.8 97.2 1000.00 972.00 722.97 
Losses before baking/boiling, shrinkage 0.35003%97.2 3.52 3.43 2.62 2.55 
Baking/boiling 0.0%0.00 0.00 
Losses after baking/boiling, shrinkage 0.35003%97.2 3.52 3.43 2.62 2.55 
List of recipes
Caramel mass (in caramel) in car. No. 291
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 499.37 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.46 274.92 176.01 137.28 
3Almond essence—  0.50 —   0.25 —   
Total7.5 92.5 1057.91 978.81 528.28 488.78 
Losses 0.9%8.81 4.40 
Output3.0 97.0 1000.00 970.00 499.37 484.38 
Losses before baking/boiling, shrinkage 0.45011%92.5 4.76 4.41 2.38 2.20 
Baking/boiling 4.62%48.61 24.27 
Losses after baking/boiling, shrinkage 0.45011%97.0 4.54 4.41 2.27 2.20 
Filling (caramel) in car. No. 291
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 249.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85185.80 185.52 46.39 46.32 
3Cocoa powder [Skurikhin]95.0 142.03 134.93 35.46 33.69 
4Whole milk powder the weight ratio of fat 26%96.0 94.67 90.88 23.64 22.69 
5Coconut oil100.0 69.86 69.86 17.44 17.44 
6Sign up
Total2.4 97.6 1013.63 988.87 253.08 246.90 
Losses 1.3%12.87 3.21 
Output2.4 97.6 1000.00 976.00 249.68 243.69 
Losses before baking/boiling, shrinkage 0.65053%97.6 6.59 6.43 1.65 1.61 
Baking/boiling 0.04%0.44 0.11 
Losses after baking/boiling, shrinkage 0.65053%97.6 6.59 6.43 1.65 1.61 
Consolidated recipe, k=1.003804
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 743.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85352.03 351.50 353.37 352.84 
2Starch syrup78.0 176.01 137.28 176.68 137.81 
3Roasted peanut kernels97.5 130.01 126.76 130.50 127.24 
4Powdered sugar99.8546.39 46.32 46.57 46.50 
5Cocoa powder [Skurikhin]95.0 35.46 33.69 35.60 33.82 
6Sign up96.0 23.64 22.69 23.73 22.78 
7Coconut oil100.0 17.44 17.44 17.51 17.51 
8Almond essence—  0.39 —   0.40 —   
Total781.37 735.68 784.34 738.48 
Total phase loss 1.7%12.71 
Other losses 0.38%2.80 
General losses 2.1%15.51 
Output97.2 743.80 722.97 743.80 722.97 
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.Yesroasted peanut kernelsno 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. 291 Caramel "Serebryanka", wrapped contained in handbooks:

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