To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Caramel → Caramel with chocolate-nut fillings → No. 295 Caramel "Ural malachite", wrapped → No. 295 → Consolidated recipe

Consolidated recipe: No. 295 Caramel "Ural malachite", wrapped

No. 295
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 346.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	97.2	361.45	351.33	125.13	121.63
	Total	2.9 97.1	1007.03	977.54	348.63	338.43
	Losses 0.7%			6.84		2.37
	Output	2.9 97.1	1000.00	970.70		336.06
	Losses before baking/boiling, shrinkage 0.34996%	97.1	3.52	3.42	1.22	1.18
	Baking/boiling -0.0%		-0.018		-0.006
	Losses after baking/boiling, shrinkage 0.34996%	97.1	3.52	3.42	1.22	1.18

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Caramel mass (in caramel) in car. No. 295
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 223.5 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	352.46	274.92	78.77	61.44
3	Vanilla essence	—	0.99	—	0.22	—
4	Blue paint	—	0.025	—	0.006	—
5	Yellow paint	—	0.025	—	0.006	—
	Total	7.5 92.5	1058.45	978.81	236.56	218.76
	Losses 0.9%			8.81		1.97
	Output	3.0 97.0	1000.00	970.00	223.50	216.79
	Losses before baking/boiling, shrinkage 0.45011%	92.5	4.76	4.41	1.06	0.98
	Baking/boiling 4.66%		49.14		10.98
	Losses after baking/boiling, shrinkage 0.45011%	97.0	4.54	4.41	1.02	0.98

Filling (caramel) in car. No. 295
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 125.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Coconut oil	100.0	244.31	244.31	30.57	30.57
3	Cocoa powder [Skurikhin]	95.0	88.66	84.23	11.09	10.54
4	Whole milk powder the weight ratio of fat 26%	96.0	66.99	64.31	8.38	8.05
5	Roasted kernels	97.5	39.41	38.42	4.93	4.81
6	Sign up
7	Vanilla essence	—	1.97	—	0.25	—
	Total	3.4 96.6	1019.34	984.80	127.55	123.23
	Losses 1.3%			12.80		1.60
	Output	2.8 97.2	1000.00	972.00	125.13	121.63
	Losses before baking/boiling, shrinkage 0.64991%	96.6	6.62	6.40	0.83	0.80
	Baking/boiling 0.61%		6.13		0.77
	Losses after baking/boiling, shrinkage 0.64991%	97.2	6.58	6.40	0.82	0.80

Consolidated recipe, k=1.00197
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 346.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	157.56	157.32	157.87	157.63
2	Starch syrup	78.0	78.77	61.44	78.93	61.57
3	Powdered sugar	99.85	69.37	69.27	69.51	69.40
4	Coconut oil	100.0	30.57	30.57	30.63	30.63
5	Cocoa powder [Skurikhin]	95.0	11.09	10.54	11.12	10.56
6	Sign up	96.0	8.38	8.05	8.40	8.06
7	Roasted kernels	97.5	4.93	4.81	4.94	4.82
8	Cognac	—	2.96	—	2.96	—
9	Vanilla essence	—	0.47	—	0.47	—
10	Blue paint	—	0.006	—	0.006	—
11	Sign up	—	0.006	—	0.006	—
	Total		364.12	342.00	364.83	342.67
	Total phase loss 1.7%			5.94
	Other losses 0.2%					0.67
	General losses 1.9%					6.61
	Output	97.1	346.20	336.06	346.20	336.06

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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on No. 295 Caramel "Ural malachite", wrapped contained in handbooks:

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

Consolidated recipe: No. 295 Caramel "Ural malachite", wrapped

Recipe on No. 295 Caramel "Ural malachite", wrapped contained in handbooks:

calculations, forms, documents: