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All groups → All products → Caramel → Caramel with chocolate-nut fillings → No. 296 Caramel "Halvichnaya", wrapped → No. 296 → Consolidated recipe

Consolidated recipe: No. 296 Caramel "Halvichnaya", wrapped

No. 296
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 215.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	98.0	335.66	328.95	72.23	70.79
	Total	2.7 97.3	1007.01	980.16	216.71	210.93
	Losses 0.7%			6.86		1.48
	Output	2.7 97.3	1000.00	973.30		209.45
	Losses before baking/boiling, shrinkage 0.34976%	97.3	3.52	3.43	0.76	0.74
	Baking/boiling -0.0%		-0.034		-0.007
	Losses after baking/boiling, shrinkage 0.34976%	97.3	3.52	3.43	0.76	0.74

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Caramel mass (in caramel) in car. No. 296
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 144.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	352.46	274.92	50.92	39.72
3	Essence of rum	—	0.49	—	0.071	—
	Total	7.5 92.5	1057.90	978.81	152.84	141.41
	Losses 0.9%			8.81		1.27
	Output	3.0 97.0	1000.00	970.00	144.47	140.14
	Losses before baking/boiling, shrinkage 0.45011%	92.5	4.76	4.41	0.69	0.64
	Baking/boiling 4.61%		48.60		7.02
	Losses after baking/boiling, shrinkage 0.45011%	97.0	4.54	4.41	0.66	0.64

Filling (caramel) in car. No. 296
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 72.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	333.63	333.13	24.10	24.06
3	Cocoa powder [Skurikhin]	95.0	81.08	77.03	5.86	5.56
4	Whole milk powder the weight ratio of fat 26%	96.0	65.16	62.55	4.71	4.52
5	Vegetable oil	100.0	52.46	52.46	3.79	3.79
6	Sign up
7	Essence of rum	—	1.15	—	0.083	—
	Total	2.0 98.0	1013.24	992.91	73.19	71.72
	Losses 1.3%			12.91		0.93
	Output	2.0 98.0	1000.00	980.00	72.23	70.79
	Losses before baking/boiling, shrinkage 0.64994%	98.0	6.59	6.45	0.48	0.47
	Baking/boiling 0.01%		0.070		0.005
	Losses after baking/boiling, shrinkage 0.64994%	98.0	6.58	6.45	0.48	0.47

Consolidated recipe, k=1.00381
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 215.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	101.85	101.69	102.24	102.08
2	Starch syrup	78.0	50.92	39.72	51.12	39.87
3	Roasted cashew kernels [2]	97.5	34.45	33.59	34.58	33.72
4	Powdered sugar	99.85	24.10	24.06	24.19	24.15
5	Cocoa powder [Skurikhin]	95.0	5.86	5.56	5.88	5.59
6	Sign up	96.0	4.71	4.52	4.72	4.54
7	Vegetable oil	100.0	3.79	3.79	3.80	3.80
8	Salt	96.5	0.21	0.20	0.21	0.20
9	Essence of rum	—	0.15	—	0.15	—
	Total		226.03	213.13	226.89	213.95
	Total phase loss 1.7%			3.68
	Other losses 0.38%					0.81
	General losses 2.1%					4.49
	Output	97.3	215.20	209.45	215.20	209.45

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
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.	Yes	roasted cashew kernels	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. 296 Caramel "Halvichnaya", wrapped contained in handbooks:

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

Consolidated recipe: No. 296 Caramel "Halvichnaya", wrapped

Recipe on No. 296 Caramel "Halvichnaya", wrapped contained in handbooks:

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