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All groups → All products → Caramel → Caramel with double fillings → №300 Caramel "Yerevan", wrapped → No. 300 → Consolidated recipe

Consolidated recipe: №300 Caramel "Yerevan", wrapped

No. 300
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 213.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Liqueur filling	83.0	320.31	265.86	68.29	56.68
3	Chocolate-nut filling in candies	99.0	80.07	79.27	17.07	16.90
	Total	6.8 93.2	1003.97	936.04	214.05	199.56
	Losses 0.4%			3.74		0.80
	Output	6.8 93.2	1000.00	932.30		198.77
	Losses before baking/boiling, shrinkage 0.19984%	93.2	2.01	1.87	0.43	0.40
	Baking/boiling -0.0%		-0.043		-0.009
	Losses after baking/boiling, shrinkage 0.19984%	93.2	2.01	1.87	0.43	0.40

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Caramel mass (in caramel) in car. No. 300
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 128.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	352.31	274.80	45.34	35.36
3	Citric acid (E330)	91.2	6.00	5.47	0.77	0.70
4	Cocoa mass	97.4	4.17	4.06	0.54	0.52
5	Essence of rum	—	0.50	—	0.064	—
6	Sign up
	Total	7.5 92.5	1068.10	987.90	137.45	127.13
	Losses 0.9%			8.90		1.15
	Output	2.1 97.9	1000.00	979.00	128.69	125.98
	Losses before baking/boiling, shrinkage 0.45037%	92.5	4.81	4.45	0.62	0.57
	Baking/boiling 5.52%		58.74		7.56
	Losses after baking/boiling, shrinkage 0.45037%	97.9	4.54	4.45	0.58	0.57

Liqueur filling in car. No. 300
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 68.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	326.72	326.23	22.31	22.28
3	Cognac	—	69.00	—	4.71	—
4	Citric acid (E330)	91.2	1.80	1.64	0.12	0.11
5	Yellow paint	—	0.60	—	0.041	—
	Total	20.4 79.6	1051.54	837.54	71.81	57.20
	Losses 0.9%			7.54		0.51
	Output	17.0 83.0	1000.00	830.00	68.29	56.68
	Losses before baking/boiling, shrinkage 0.45008%	79.6	4.73	3.77	0.32	0.26
	Baking/boiling 4.04%		42.27		2.89
	Losses after baking/boiling, shrinkage 0.45008%	83.0	4.54	3.77	0.31	0.26

Chocolate-nut filling in candies in car. No. 300
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 17.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa mass	97.4	228.83	222.88	3.91	3.80
3	Cocoa-butter [cocoa butter]	100.0	99.90	99.90	1.71	1.71
4	Roasted hazelnut kernel	97.5	99.90	97.40	1.71	1.66
5	Vanilla essence	—	1.00	—	0.017	—
	Total	1.0 99.0	1013.37	1003.05	17.30	17.12
	Losses 1.3%			13.05		0.22
	Output	1.0 99.0	1000.00	990.00	17.07	16.90
	Losses before baking/boiling, shrinkage 0.65038%	99.0	6.59	6.52	0.11	0.11
	Baking/boiling 0.02%		0.19		0.003
	Losses after baking/boiling, shrinkage 0.65038%	99.0	6.59	6.52	0.11	0.11

Consolidated recipe, k=1.003657
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 213.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	112.99	112.82	113.40	113.23
2	Starch syrup	78.0	89.96	70.17	90.29	70.42
3	Powdered sugar	99.85	9.96	9.95	10.00	9.99
4	Cognac	—	4.71	—	4.73	—
5	Cocoa mass	97.4	4.44	4.33	4.46	4.34
6	Sign up	100.0	1.71	1.71	1.71	1.71
7	Roasted hazelnut kernel	97.5	1.71	1.66	1.71	1.67
8	Citric acid (E330)	91.2	0.90	0.82	0.90	0.82
9	Vanilla essence	—	0.081	—	0.082	—
10	Essence of rum	—	0.064	—	0.065	—
11	Sign up	—	0.041	—	0.041	—
	Total		226.56	201.45	227.39	202.18
	Total phase loss 1.3%			2.68
	Other losses 0.36%					0.74
	General losses 1.7%					3.42
	Output	93.2	213.20	198.77	213.20	198.77

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 №300 Caramel "Yerevan", wrapped contained in handbooks:

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

Consolidated recipe: №300 Caramel "Yerevan", wrapped

Recipe on №300 Caramel "Yerevan", wrapped contained in handbooks:

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