To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Caramel → Caramel with double fillings → No. 307 Caramel "Bird's milk", wrapped → No. 307 → Consolidated recipe

Consolidated recipe: No. 307 Caramel "Bird's milk", wrapped

No. 307
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 644.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cream-whipped filling	82.0	252.24	206.84	162.52	133.26
3	Chocolate-nut filling in candies	99.0	80.08	79.28	51.60	51.08
	Total	6.0 94.0	1003.97	943.66	646.86	608.00
	Losses 0.4%			3.76		2.42
	Output	6.0 94.0	1000.00	939.90		605.58
	Losses before baking/boiling, shrinkage 0.1993%	94.0	2.00	1.88	1.29	1.21
	Baking/boiling -0.0%		-0.032		-0.020
	Losses after baking/boiling, shrinkage 0.1993%	94.0	2.00	1.88	1.29	1.21

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Cream-whipped filling in car. No. 307
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 162.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	244.87	205.69	39.80	33.43
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	116.03	85.86	18.86	13.95
4	Raw egg white	12.0	67.58	8.11	10.98	1.32
5	Fruit mass	84.0	64.89	54.51	10.55	8.86
6	Sign up
7	Alcohol	—	4.99	—	0.81	—
8	Citric acid (E330)	91.2	1.49	1.36	0.24	0.22
9	Vanilla essence	—	1.00	—	0.16	—
	Total	19.7 80.3	1033.26	829.95	167.92	134.88
	Losses 1.2%			9.95		1.62
	Output	18.0 82.0	1000.00	820.00	162.52	133.26
	Losses before baking/boiling, shrinkage 0.59965%	80.3	6.20	4.98	1.01	0.81
	Baking/boiling 2.04%		20.99		3.41
	Losses after baking/boiling, shrinkage 0.59965%	82.0	6.07	4.98	0.99	0.81

Caramel mass (in caramel) in car. No. 307
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 432.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	341.65	266.49	147.85	115.32
3	Cocoa mass	97.4	40.17	39.13	17.38	16.93
4	Vanilla essence	—	1.00	—	0.43	—
	Total	7.3 92.7	1066.11	987.88	461.35	427.50
	Losses 0.9%			8.88		3.84
	Output	2.1 97.9	1000.00	979.00	432.74	423.66
	Losses before baking/boiling, shrinkage 0.44933%	92.7	4.79	4.44	2.07	1.92
	Baking/boiling 5.35%		56.79		24.57
	Losses after baking/boiling, shrinkage 0.44933%	97.9	4.53	4.44	1.96	1.92

Sugar-agar syrup in car. No. 307
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 78.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	317.00	247.26	24.86	19.39
3	water	—	96.54	—	7.57	—
4	Agar (E406)	85.0	4.84	4.11	0.38	0.32
	Total	16.0 84.0	1052.38	884.42	82.54	69.37
	Losses 0.5%			4.42		0.35
	Output	12.0 88.0	1000.00	880.00	78.43	69.02
	Losses before baking/boiling, shrinkage 0.25005%	84.0	2.63	2.21	0.21	0.17
	Baking/boiling 4.5%		47.24		3.70
	Losses after baking/boiling, shrinkage 0.25005%	88.0	2.51	2.21	0.20	0.17

Chocolate-nut filling in candies in car. No. 307
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 51.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa mass	97.4	228.86	222.91	11.81	11.50
3	Cocoa-butter [cocoa butter]	100.0	99.90	99.90	5.15	5.15
4	Roasted kernels	97.5	99.90	97.40	5.15	5.03
5	Vanilla essence	—	1.00	—	0.052	—
	Total	1.0 99.0	1013.37	1003.05	52.29	51.75
	Losses 1.3%			13.05		0.67
	Output	1.0 99.0	1000.00	990.00	51.60	51.08
	Losses before baking/boiling, shrinkage 0.65035%	99.0	6.59	6.52	0.34	0.34
	Baking/boiling 0.02%		0.19		0.010
	Losses after baking/boiling, shrinkage 0.65035%	99.0	6.59	6.52	0.34	0.34

Fruit mass in car. No. 307
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	534.10	53.41	5.63	0.56
3	Starch syrup	78.0	286.00	223.08	3.02	2.35
	Total	39.1 60.9	1392.10	847.63	14.68	8.94
	Losses 0.9%			7.63		0.080
	Output	16.0 84.0	1000.00	840.00	10.55	8.86
	Losses before baking/boiling, shrinkage 0.4502%	60.9	6.27	3.82	0.066	0.040
	Baking/boiling 27.51%		381.29		4.02
	Losses after baking/boiling, shrinkage 0.4502%	84.0	4.54	3.82	0.048	0.040

Consolidated recipe, k=1.004467
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 644.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	351.45	350.92	353.02	352.49
2	Starch syrup	78.0	175.73	137.07	176.51	137.68
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	39.80	33.43	39.97	33.58
4	Powdered sugar	99.85	38.21	38.16	38.38	38.33
5	Cocoa mass	97.4	29.19	28.43	29.32	28.56
6	Sign up	74.0	18.86	13.95	18.94	14.02
7	Raw egg white	12.0	10.98	1.32	11.03	1.32
8	water	—	7.57	—	7.61	—
9	Apple puree [GOST]	10.0	5.63	0.56	5.66	0.57
10	Cocoa-butter [cocoa butter]	100.0	5.15	5.15	5.18	5.18
11	Sign up	97.5	5.15	5.03	5.18	5.05
12	Alcohol	—	0.81	—	0.81	—
13	Vanilla essence	—	0.65	—	0.65	—
14	Agar (E406)	85.0	0.38	0.32	0.38	0.32
15	Citric acid (E330)	91.2	0.24	0.22	0.24	0.22
	Total		689.81	614.56	692.89	617.31
	Total phase loss 1.5%			8.98
	Other losses 0.44%					2.75
	General losses 1.9%					11.73
	Output	94.0	644.30	605.58	644.30	605.58

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.	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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on No. 307 Caramel "Bird's milk", wrapped contained in handbooks:

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

Consolidated recipe: No. 307 Caramel "Bird's milk", wrapped

Recipe on No. 307 Caramel "Bird's milk", wrapped contained in handbooks:

calculations, forms, documents: