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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 299.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cream-whipped filling82.0 252.24 206.84 75.62 62.01 
3Chocolate-nut filling in candies99.0 80.08 79.28 24.01 23.77 
Total6.0 94.0 1003.97 943.66 300.99 282.91 
Losses 0.4%3.76 1.13 
Output6.0 94.0 1000.00 939.90 281.78 
Losses before baking/boiling, shrinkage 0.1993%94.0 2.00 1.88 0.60 0.56 
Baking/boiling -0.0%-0.032-0.010
Losses after baking/boiling, shrinkage 0.1993%94.0 2.00 1.88 0.60 0.56 
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 75.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 244.87 205.69 18.52 15.55 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 116.03 85.86 8.77 6.49 
4Raw egg white12.0 67.58 8.11 5.11 0.61 
5Fruit mass84.0 64.89 54.51 4.91 4.12 
6Sign up
7Alcohol—  4.99 —   0.38 —   
8Citric acid (E330)91.2 1.49 1.36 0.11 0.10 
9Vanilla essence—  1.00 —   0.076—   
Total19.7 80.3 1033.26 829.95 78.14 62.76 
Losses 1.2%9.95 0.75 
Output18.0 82.0 1000.00 820.00 75.62 62.01 
Losses before baking/boiling, shrinkage 0.59965%80.3 6.20 4.98 0.47 0.38 
Baking/boiling 2.04%20.99 1.59 
Losses after baking/boiling, shrinkage 0.59965%82.0 6.07 4.98 0.46 0.38 
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 201.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 341.65 266.49 68.79 53.66 
3Cocoa mass97.4 40.17 39.13 8.09 7.88 
4Vanilla essence—  1.00 —   0.20 —   
Total7.3 92.7 1066.11 987.88 214.67 198.92 
Losses 0.9%8.88 1.79 
Output2.1 97.9 1000.00 979.00 201.36 197.13 
Losses before baking/boiling, shrinkage 0.44933%92.7 4.79 4.44 0.96 0.89 
Baking/boiling 5.35%56.79 11.43 
Losses after baking/boiling, shrinkage 0.44933%97.9 4.53 4.44 0.91 0.89 
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 36.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 317.00 247.26 11.57 9.02 
3water—  96.54 —   3.52 —   
4Agar (E406)85.0 4.84 4.11 0.18 0.15 
Total16.0 84.0 1052.38 884.42 38.41 32.28 
Losses 0.5%4.42 0.16 
Output12.0 88.0 1000.00 880.00 36.49 32.11 
Losses before baking/boiling, shrinkage 0.25005%84.0 2.63 2.21 0.10 0.081
Baking/boiling 4.5%47.24 1.72 
Losses after baking/boiling, shrinkage 0.25005%88.0 2.51 2.21 0.0920.081
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 24.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.4 228.86 222.91 5.49 5.35 
3Cocoa-butter [cocoa butter]100.0 99.90 99.90 2.40 2.40 
4Roasted kernels97.5 99.90 97.40 2.40 2.34 
5Vanilla essence—  1.00 —   0.024—   
Total1.0 99.0 1013.37 1003.05 24.33 24.08 
Losses 1.3%13.05 0.31 
Output1.0 99.0 1000.00 990.00 24.01 23.77 
Losses before baking/boiling, shrinkage 0.65035%99.0 6.59 6.52 0.16 0.16 
Baking/boiling 0.02%0.19 0.005
Losses after baking/boiling, shrinkage 0.65035%99.0 6.59 6.52 0.16 0.16 
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 4.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 534.10 53.41 2.62 0.26 
3Starch syrup78.0 286.00 223.08 1.40 1.09 
Total39.1 60.9 1392.10 847.63 6.83 4.16 
Losses 0.9%7.63 0.037
Output16.0 84.0 1000.00 840.00 4.91 4.12 
Losses before baking/boiling, shrinkage 0.4502%60.9 6.27 3.82 0.0310.019
Baking/boiling 27.51%381.29 1.87 
Losses after baking/boiling, shrinkage 0.4502%84.0 4.54 3.82 0.0220.019
Consolidated recipe, k=1.004467
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 299.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85163.53 163.29 164.26 164.02 
2Starch syrup78.0 81.77 63.78 82.13 64.06 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 18.52 15.55 18.60 15.62 
4Powdered sugar99.8517.78 17.75 17.86 17.83 
5Cocoa mass97.4 13.58 13.23 13.64 13.29 
6Sign up74.0 8.77 6.49 8.81 6.52 
7Raw egg white12.0 5.11 0.61 5.13 0.62 
8water—  3.52 —   3.54 —   
9Apple puree [GOST]10.0 2.62 0.26 2.63 0.26 
10Cocoa-butter [cocoa butter]100.0 2.40 2.40 2.41 2.41 
11Sign up97.5 2.40 2.34 2.41 2.35 
12Alcohol—  0.38 —   0.38 —   
13Vanilla essence—  0.30 —   0.30 —   
14Agar (E406)85.0 0.18 0.15 0.18 0.15 
15Citric acid (E330)91.2 0.11 0.10 0.11 0.10 
Total320.97 285.96 322.41 287.24 
Total phase loss 1.5%4.18 
Other losses 0.44%1.28 
General losses 1.9%5.46 
Output94.0 299.80 281.78 299.80 281.78 
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Recipe on No. 307 Caramel "Bird's milk", wrapped contained in handbooks:

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