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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 586.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)98.0 335.66 328.95 196.76 192.83 
Total2.7 97.3 1007.01 980.16 590.31 574.57 
Losses 0.7%6.86 4.02 
Output2.7 97.3 1000.00 973.30 570.55 
Losses before baking/boiling, shrinkage 0.34976%97.3 3.52 3.43 2.06 2.01 
Baking/boiling -0.0%-0.034-0.020
Losses after baking/boiling, shrinkage 0.34976%97.3 3.52 3.43 2.06 2.01 
List of recipes
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 393.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.46 274.92 138.71 108.19 
3Essence of rum—  0.49 —   0.19 —   
Total7.5 92.5 1057.90 978.81 416.33 385.21 
Losses 0.9%8.81 3.47 
Output3.0 97.0 1000.00 970.00 393.55 381.74 
Losses before baking/boiling, shrinkage 0.45011%92.5 4.76 4.41 1.87 1.73 
Baking/boiling 4.61%48.60 19.12 
Losses after baking/boiling, shrinkage 0.45011%97.0 4.54 4.41 1.79 1.73 
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 196.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85333.63 333.13 65.65 65.55 
3Cocoa powder [Skurikhin]95.0 81.08 77.03 15.95 15.16 
4Whole milk powder the weight ratio of fat 26%96.0 65.16 62.55 12.82 12.31 
5Vegetable oil100.0 52.46 52.46 10.32 10.32 
6Sign up
7Essence of rum—  1.15 —   0.23 —   
Total2.0 98.0 1013.24 992.91 199.37 195.37 
Losses 1.3%12.91 2.54 
Output2.0 98.0 1000.00 980.00 196.76 192.83 
Losses before baking/boiling, shrinkage 0.64994%98.0 6.59 6.45 1.30 1.27 
Baking/boiling 0.01%0.0700.014
Losses after baking/boiling, shrinkage 0.64994%98.0 6.58 6.45 1.30 1.27 
Consolidated recipe, k=1.00381
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 586.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85277.43 277.01 278.49 278.07 
2Starch syrup78.0 138.71 108.19 139.24 108.61 
3Roasted cashew kernels [2]97.5 93.84 91.49 94.19 91.84 
4Powdered sugar99.8565.65 65.55 65.90 65.80 
5Cocoa powder [Skurikhin]95.0 15.95 15.16 16.01 15.21 
6Sign up96.0 12.82 12.31 12.87 12.36 
7Vegetable oil100.0 10.32 10.32 10.36 10.36 
8Salt96.5 0.56 0.54 0.56 0.55 
9Essence of rum—  0.42 —   0.42 —   
Total615.70 580.57 618.05 582.79 
Total phase loss 1.7%10.03 
Other losses 0.38%2.21 
General losses 2.1%12.24 
Output97.3 586.20 570.55 586.20 570.55 
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Recipe on No. 296 Caramel "Halvichnaya", wrapped contained in handbooks:

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