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All groups → All products → Caramel → Caramel with double fillings → №301 Caramel "Star", wrapped → No. 301 → Consolidated recipe

Consolidated recipe: №301 Caramel "Star", wrapped

No. 301
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 237 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Liqueur filling	84.0	180.19	151.36	42.71	35.87
3	Butter-sugar filling	99.8	160.16	159.84	37.96	37.88
	Total	4.3 95.7	1004.03	960.94	237.96	227.74
	Losses 0.4%			3.84		0.91
	Output	4.3 95.7	1000.00	957.10		226.83
	Losses before baking/boiling, shrinkage 0.19991%	95.7	2.01	1.92	0.48	0.46
	Baking/boiling 0.0%		0.016		0.004
	Losses after baking/boiling, shrinkage 0.19991%	95.7	2.01	1.92	0.48	0.46

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Liqueur filling in car. No. 301
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 42.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	50.02	—	2.14	—
3	Citric acid (E330)	91.2	0.60	0.55	0.026	0.023
	Total	18.2 81.8	1028.68	841.68	43.93	35.94
	Losses 0.2%			1.68		0.072
	Output	16.0 84.0	1000.00	840.00	42.71	35.87
	Losses before baking/boiling, shrinkage 0.09973%	81.8	1.03	0.84	0.044	0.036
	Baking/boiling 2.59%		26.65		1.14
	Losses after baking/boiling, shrinkage 0.09973%	84.0	1.00	0.84	0.043	0.036

Caramel mass (in caramel) in car. No. 301
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 157.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	355.73	277.47	55.95	43.64
3	Vanilla essence	—	2.00	—	0.31	—
4	Paint red	—	0.37	—	0.058	—
5	Yellow paint	—	0.37	—	0.058	—
	Total	7.7 92.3	1069.96	987.89	168.30	155.39
	Losses 0.9%			8.89		1.40
	Output	2.1 97.9	1000.00	979.00	157.29	153.99
	Losses before baking/boiling, shrinkage 0.45006%	92.3	4.82	4.45	0.76	0.70
	Baking/boiling 5.69%		60.60		9.53
	Losses after baking/boiling, shrinkage 0.45006%	97.9	4.54	4.45	0.71	0.70

Apricot syrup in car. No. 301
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 41.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	277.46	277.04	11.59	11.57
3	Starch syrup	78.0	277.46	216.42	11.59	9.04
	Total	20.9 79.1	1094.92	866.06	45.73	36.17
	Losses 0.7%			6.06		0.25
	Output	14.0 86.0	1000.00	860.00	41.77	35.92
	Losses before baking/boiling, shrinkage 0.35001%	79.1	3.83	3.03	0.16	0.13
	Baking/boiling 8.03%		87.56		3.66
	Losses after baking/boiling, shrinkage 0.35001%	86.0	3.52	3.03	0.15	0.13

Butter-sugar filling in car. No. 301,302
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 37.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Coconut oil	100.0	298.61	298.61	11.33	11.33
3	Citric acid (E330)	91.2	5.96	5.44	0.23	0.21
4	Lemon essence	—	1.00	—	0.038	—
	Total	0.26 99.74	1005.58	1003.01	38.17	38.07
	Losses 0.5%			5.01		0.19
	Output	0.2 99.8	1000.00	998.00	37.96	37.88
	Losses before baking/boiling, shrinkage 0.24953%	99.74	2.51	2.50	0.10	0.10
	Baking/boiling 0.06%		0.56		0.021
	Losses after baking/boiling, shrinkage 0.24953%	99.8	2.51	2.50	0.10	0.10

Consolidated recipe, k=1.003763
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 237 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	123.50	123.32	123.97	123.78
2	Starch syrup	78.0	67.54	52.68	67.80	52.88
3	Powdered sugar	99.85	26.57	26.53	26.67	26.63
4	Apricot cooking	69.0	22.55	15.56	22.64	15.62
5	Coconut oil	100.0	11.33	11.33	11.38	11.38
6	Sign up	—	2.14	—	2.14	—
7	Vanilla essence	—	0.31	—	0.32	—
8	Citric acid (E330)	91.2	0.25	0.23	0.25	0.23
9	Paint red	—	0.058	—	0.058	—
10	Yellow paint	—	0.058	—	0.058	—
11	Sign up	—	0.038	—	0.038	—
	Total		254.36	229.66	255.32	230.52
	Total phase loss 1.2%			2.82
	Other losses 0.37%					0.86
	General losses 1.6%					3.69
	Output	95.7	237.00	226.83	237.00	226.83

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 №301 Caramel "Star", wrapped contained in handbooks:

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

Consolidated recipe: №301 Caramel "Star", wrapped

Recipe on №301 Caramel "Star", wrapped contained in handbooks:

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