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All groups → All products → Caramel → Caramel with chocolate-nut fillings → No. 294 Caramel "Topolek", wrapped → No. 294 → Consolidated recipe

Consolidated recipe: No. 294 Caramel "Topolek", wrapped

No. 294
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 908.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	97.6	312.52	305.02	283.80	276.99
	Total	2.8 97.2	1007.09	978.75	914.54	888.81
	Losses 0.7%			6.85		6.22
	Output	2.8 97.2	1000.00	971.90		882.58
	Losses before baking/boiling, shrinkage 0.35006%	97.2	3.53	3.43	3.20	3.11
	Baking/boiling 0.0%		0.039		0.036
	Losses after baking/boiling, shrinkage 0.35006%	97.2	3.53	3.43	3.20	3.11

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Caramel mass (in caramel) in car. No. 294
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 630.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	351.96	274.53	221.99	173.16
3	Cocoa powder [Skurikhin]	95.0	1.51	1.43	0.95	0.90
	Total	7.4 92.6	1057.38	978.82	666.93	617.38
	Losses 0.9%			8.82		5.56
	Output	3.0 97.0	1000.00	970.00	630.74	611.82
	Losses before baking/boiling, shrinkage 0.45041%	92.6	4.76	4.41	3.00	2.78
	Baking/boiling 4.57%		48.07		30.32
	Losses after baking/boiling, shrinkage 0.45041%	97.0	4.55	4.41	2.87	2.78

Filling (caramel) in car. No. 294
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 283.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole milk powder the weight ratio of fat 26%	96.0	258.48	248.14	73.36	70.42
3	Powdered sugar	99.85	237.75	237.39	67.47	67.37
4	Coconut oil	100.0	134.41	134.41	38.15	38.15
5	Unfat soy flour	92.0	62.03	57.07	17.60	16.20
6	Sign up
7	Cinnamon	100.0	2.07	2.07	0.59	0.59
	Total	2.4 97.6	1013.21	988.87	287.55	280.64
	Losses 1.3%			12.87		3.65
	Output	2.4 97.6	1000.00	976.00	283.80	276.99
	Losses before baking/boiling, shrinkage 0.65054%	97.6	6.59	6.43	1.87	1.83
	Baking/boiling 0.0%		0.027		0.008
	Losses after baking/boiling, shrinkage 0.65054%	97.6	6.59	6.43	1.87	1.83

Consolidated recipe, k=1.001847
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 908.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	443.98	443.32	444.80	444.14
2	Starch syrup	78.0	221.99	173.16	222.40	173.48
3	Roasted kernels	97.5	82.16	80.11	82.31	80.26
4	Whole milk powder the weight ratio of fat 26%	96.0	73.36	70.42	73.49	70.55
5	Powdered sugar	99.85	67.47	67.37	67.60	67.50
6	Sign up	100.0	38.15	38.15	38.22	38.22
7	Unfat soy flour	92.0	17.60	16.20	17.64	16.23
8	Cocoa powder [Skurikhin]	95.0	9.17	8.71	9.19	8.73
9	Cinnamon	100.0	0.59	0.59	0.59	0.59
	Total		954.48	898.02	956.24	899.68
	Total phase loss 1.7%			15.44
	Other losses 0.18%					1.66
	General losses 1.9%					17.09
	Output	97.2	908.10	882.58	908.10	882.58

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. 294 Caramel "Topolek", wrapped contained in handbooks:

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

Consolidated recipe: No. 294 Caramel "Topolek", wrapped

Recipe on No. 294 Caramel "Topolek", wrapped contained in handbooks:

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