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All groups → All products → Caramel → Caramel with double fillings → No. 308 Caramel "Russian", wrapped → No. 308 → Consolidated recipe

Consolidated recipe: No. 308 Caramel "Russian", wrapped

No. 308
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 217.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Liqueur filling	84.0	275.20	231.17	59.77	50.21
3	Chocolate-nut filling in candies	98.9	76.08	75.24	16.52	16.34
	Total	5.8 94.2	1003.96	945.38	218.06	205.34
	Losses 0.4%			3.78		0.82
	Output	5.8 94.2	1000.00	941.60		204.52
	Losses before baking/boiling, shrinkage 0.20017%	94.2	2.01	1.89	0.44	0.41
	Baking/boiling -0.01%		-0.059		-0.013
	Losses after baking/boiling, shrinkage 0.20017%	94.2	2.01	1.89	0.44	0.41

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Chocolate-nut filling in candies in car. No. 308
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 16.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa mass	97.4	59.73	58.18	0.99	0.96
3	Cocoa-butter [cocoa butter]	100.0	39.98	39.98	0.66	0.66
4	Coconut oil	100.0	19.99	19.99	0.33	0.33
5	Vanilla essence	—	1.00	—	0.017	—
	Total	1.1 98.9	1013.51	1002.03	16.75	16.56
	Losses 1.3%			13.03		0.22
	Output	1.1 98.9	1000.00	989.00	16.52	16.34
	Losses before baking/boiling, shrinkage 0.65013%	98.9	6.59	6.51	0.11	0.11
	Baking/boiling 0.03%		0.33		0.006
	Losses after baking/boiling, shrinkage 0.65013%	98.9	6.59	6.51	0.11	0.11

Caramel mass (in caramel) in car. No. 308
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 141.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	354.58	276.57	50.27	39.21
3	Granulated sugar (for burning)	99.85	3.20	3.20	0.45	0.45
4	Vanilla essence	—	2.20	—	0.31	—
5	Almond essence	—	0.15	—	0.021	—
	Total	7.6 92.4	1069.31	987.88	151.59	140.04
	Losses 0.9%			8.88		1.26
	Output	2.1 97.9	1000.00	979.00	141.76	138.79
	Losses before baking/boiling, shrinkage 0.44964%	92.4	4.81	4.44	0.68	0.63
	Baking/boiling 5.63%		59.96		8.50
	Losses after baking/boiling, shrinkage 0.44964%	97.9	4.54	4.44	0.64	0.63

Liqueur filling in car. No. 308
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	366.28	271.05	21.89	16.20
3	Granulated sugar	99.85	256.42	256.04	15.33	15.30
4	Alcohol	—	22.87	—	1.37	—
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	9.13	7.67	0.55	0.46
6	Sign up
7	Vanilla essence	—	0.55	—	0.033	—
8	Granulated sugar (for burning)	99.85	0.42	0.42	0.025	0.025
9	Almond essence	—	0.030	—	0.002	—
	Total	19.6 80.4	1054.00	847.63	63.00	50.67
	Losses 0.9%			7.63		0.46
	Output	16.0 84.0	1000.00	840.00	59.77	50.21
	Losses before baking/boiling, shrinkage 0.44981%	80.4	4.74	3.81	0.28	0.23
	Baking/boiling 4.26%		44.72		2.67
	Losses after baking/boiling, shrinkage 0.44981%	84.0	4.54	3.81	0.27	0.23

Roasted almond kernels with semifinished sugar in box 279,284,288,290,299,308
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Dried almond kernel	96.0	340.55	326.93	5.02	4.82
	Total	1.4 98.6	1014.63	1000.00	14.97	14.75
	Losses 1.0%			10.00		0.15
	Output	1.0 99.0	1000.00	990.00	14.75	14.61
	Losses before baking/boiling, shrinkage 0.49985%	98.6	5.07	5.00	0.075	0.074
	Baking/boiling 0.45%		4.51		0.067
	Losses after baking/boiling, shrinkage 0.49985%	99.0	5.05	5.00	0.074	0.074

Consolidated recipe, k=1.00399
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 217.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	126.29	126.10	126.79	126.60
2	Starch syrup	78.0	73.53	57.35	73.82	57.58
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	21.89	16.20	21.98	16.27
4	Dried almond kernel	96.0	5.02	4.82	5.04	4.84
5	Alcohol	—	1.37	—	1.37	—
6	Sign up	97.4	0.99	0.96	0.99	0.97
7	Cocoa-butter [cocoa butter]	100.0	0.66	0.66	0.66	0.66
8	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	0.55	0.46	0.55	0.46
9	Roasted almond kernel	97.5	0.55	0.53	0.55	0.53
10	Vanilla essence	—	0.36	—	0.36	—
11	Sign up	100.0	0.33	0.33	0.33	0.33
12	Almond essence	—	0.023	—	0.023	—
	Total		231.55	207.42	232.48	208.24
	Total phase loss 1.4%			2.90
	Other losses 0.4%					0.83
	General losses 1.8%					3.73
	Output	94.2	217.20	204.52	217.20	204.52

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.	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).	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

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Recipe on No. 308 Caramel "Russian", wrapped contained in handbooks:

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

Consolidated recipe: No. 308 Caramel "Russian", wrapped

Recipe on No. 308 Caramel "Russian", wrapped contained in handbooks:

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