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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 503.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)97.6 312.52 305.02 157.35 153.58 
Total2.8 97.2 1007.09 978.75 507.07 492.80 
Losses 0.7%6.85 3.45 
Output2.8 97.2 1000.00 971.90 489.35 
Losses before baking/boiling, shrinkage 0.35006%97.2 3.53 3.43 1.78 1.73 
Baking/boiling 0.0%0.0390.020
Losses after baking/boiling, shrinkage 0.35006%97.2 3.53 3.43 1.77 1.73 
List of recipes
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 349.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 351.96 274.53 123.09 96.01 
3Cocoa powder [Skurikhin]95.0 1.51 1.43 0.53 0.50 
Total7.4 92.6 1057.38 978.82 369.78 342.31 
Losses 0.9%8.82 3.08 
Output3.0 97.0 1000.00 970.00 349.72 339.22 
Losses before baking/boiling, shrinkage 0.45041%92.6 4.76 4.41 1.67 1.54 
Baking/boiling 4.57%48.07 16.81 
Losses after baking/boiling, shrinkage 0.45041%97.0 4.55 4.41 1.59 1.54 
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 157.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole milk powder the weight ratio of fat 26%96.0 258.48 248.14 40.67 39.05 
3Powdered sugar99.85237.75 237.39 37.41 37.35 
4Coconut oil100.0 134.41 134.41 21.15 21.15 
5Unfat soy flour92.0 62.03 57.07 9.76 8.98 
6Sign up
7Cinnamon100.0 2.07 2.07 0.33 0.33 
Total2.4 97.6 1013.21 988.87 159.43 155.60 
Losses 1.3%12.87 2.02 
Output2.4 97.6 1000.00 976.00 157.35 153.58 
Losses before baking/boiling, shrinkage 0.65054%97.6 6.59 6.43 1.04 1.01 
Baking/boiling 0.0%0.0270.004
Losses after baking/boiling, shrinkage 0.65054%97.6 6.59 6.43 1.04 1.01 
Consolidated recipe, k=1.001847
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 503.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85246.17 245.80 246.62 246.25 
2Starch syrup78.0 123.09 96.01 123.31 96.18 
3Roasted kernels97.5 45.56 44.42 45.64 44.50 
4Whole milk powder the weight ratio of fat 26%96.0 40.67 39.05 40.75 39.12 
5Powdered sugar99.8537.41 37.35 37.48 37.42 
6Sign up100.0 21.15 21.15 21.19 21.19 
7Unfat soy flour92.0 9.76 8.98 9.78 9.00 
8Cocoa powder [Skurikhin]95.0 5.09 4.83 5.09 4.84 
9Cinnamon100.0 0.33 0.33 0.33 0.33 
Total529.22 497.91 530.19 498.83 
Total phase loss 1.7%8.56 
Other losses 0.18%0.92 
General losses 1.9%9.48 
Output97.2 503.50 489.35 503.50 489.35 
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Recipe on No. 294 Caramel "Topolek", wrapped contained in handbooks:

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