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All groups → All products → Caramel → Caramel with double fillings → No. 304 Caramel "Moscow Dawns", wrapped → No. 304 → Consolidated recipe

Consolidated recipe: No. 304 Caramel "Moscow Dawns", wrapped

No. 304
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 105 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Whipped filling	84.0	270.00	226.80	28.35	23.81
3	Nut filling	98.7	63.00	62.18	6.62	6.53
	Total	5.8 94.2	1003.00	944.91	105.32	99.22
	Losses 0.3%			2.81		0.30
	Output	5.8 94.2	1000.00	942.10		98.92
	Losses before baking/boiling, shrinkage 0.14874%	94.2	1.49	1.41	0.16	0.15
	Baking/boiling 0.0%		0.016		0.002
	Losses after baking/boiling, shrinkage 0.14874%	94.2	1.49	1.41	0.16	0.15

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Caramel mass (in caramel) in car. No. 304
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 70.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	354.29	276.35	24.92	19.44
3	Granulated sugar (for burning)	99.85	4.00	3.99	0.28	0.28
4	Vanilla essence	—	1.50	—	0.11	—
5	Essence of rum	—	0.25	—	0.018	—
	Total	7.6 92.4	1068.65	987.89	75.18	69.50
	Losses 0.9%			8.89		0.63
	Output	2.1 97.9	1000.00	979.00	70.35	68.87
	Losses before baking/boiling, shrinkage 0.44981%	92.4	4.81	4.44	0.34	0.31
	Baking/boiling 5.57%		59.30		4.17
	Losses after baking/boiling, shrinkage 0.44981%	97.9	4.54	4.44	0.32	0.31

Whipped filling in car. No. 304
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 28.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	344.15	268.44	9.76	7.61
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	160.08	118.46	4.54	3.36
4	Roasted hazelnut kernel	97.5	60.03	58.53	1.70	1.66
5	Powdered sugar	99.85	40.02	39.96	1.13	1.13
6	Sign up
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	20.01	16.81	0.57	0.48
8	Raw egg white	12.0	15.01	1.80	0.43	0.051
9	Vanilla essence	—	1.25	—	0.035	—
10	Essence of rum	—	0.38	—	0.011	—
	Total	16.5 83.5	1015.10	847.63	28.78	24.03
	Losses 0.9%			7.63		0.22
	Output	16.0 84.0	1000.00	840.00	28.35	23.81
	Losses before baking/boiling, shrinkage 0.45001%	83.5	4.57	3.81	0.13	0.11
	Baking/boiling 0.59%		5.99		0.17
	Losses after baking/boiling, shrinkage 0.45001%	84.0	4.54	3.81	0.13	0.11

Nut filling in caramel No. 304
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted cashew kernels [2]	97.5	459.01	447.53	3.04	2.96
3	Confectionery fat	99.7	25.07	24.99	0.17	0.17
4	Salt	96.5	2.01	1.94	0.013	0.013
5	Vanilla essence	—	1.00	—	0.007	—
	Total	1.3 98.7	1013.42	1000.01	6.70	6.62
	Losses 1.3%			13.01		0.086
	Output	1.3 98.7	1000.00	987.00	6.62	6.53
	Losses before baking/boiling, shrinkage 0.65048%	98.7	6.59	6.50	0.044	0.043
	Baking/boiling 0.02%		0.24		0.002
	Losses after baking/boiling, shrinkage 0.65048%	98.7	6.59	6.50	0.044	0.043

Consolidated recipe, k=1.003852
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 105 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	59.89	59.80	60.12	60.03
2	Starch syrup	78.0	34.68	27.05	34.81	27.16
3	Powdered sugar	99.85	4.62	4.61	4.63	4.63
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	4.54	3.36	4.56	3.37
5	Roasted cashew kernels [2]	97.5	3.04	2.96	3.05	2.97
6	Sign up	97.5	1.70	1.66	1.71	1.67
7	Cognac	—	0.85	—	0.85	—
8	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	0.57	0.48	0.57	0.48
9	Raw egg white	12.0	0.43	0.051	0.43	0.051
10	Confectionery fat	99.7	0.17	0.17	0.17	0.17
11	Sign up	—	0.15	—	0.15	—
12	Essence of rum	—	0.028	—	0.028	—
13	Salt	96.5	0.013	0.013	0.013	0.013
	Total		110.66	100.14	111.09	100.53
	Total phase loss 1.2%			1.22
	Other losses 0.38%					0.39
	General losses 1.6%					1.61
	Output	94.2	105.00	98.92	105.00	98.92

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.	Yes	raw egg white	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).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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. 304 Caramel "Moscow Dawns", wrapped contained in handbooks:

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

Consolidated recipe: No. 304 Caramel "Moscow Dawns", wrapped

Recipe on No. 304 Caramel "Moscow Dawns", wrapped contained in handbooks:

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