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All groups → All products → Caramel → Caramel with double fillings → No. 309 Caramel "Samarskaya", wrapped → No. 309 → Consolidated recipe

Consolidated recipe No. 309 Caramel "Samarskaya", wrapped

No. 309
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 81.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fondant filling89.0 180.18 160.36 14.76 13.13 
3Butter-sugar filling99.7 160.16 159.68 13.12 13.08 
Total3.4 96.6 1004.02 969.78 82.23 79.43 
Losses 0.4%3.88 0.32 
Output3.4 96.6 1000.00 965.90 79.11 
Losses before baking/boiling, shrinkage 0.20017%96.6 2.01 1.94 0.16 0.16 
Baking/boiling 0.0%0.00 0.00 
Losses after baking/boiling, shrinkage 0.20017%96.6 2.01 1.94 0.16 0.16 
List of recipes
Caramel mass (in caramel) in car. No. 309
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 54.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.77 275.94 19.23 15.00 
3Citric acid (E330)91.2 6.00 5.47 0.33 0.30 
4Banana essence—  1.00 —   0.054—   
Total7.5 92.5 1068.31 987.89 58.07 53.70 
Losses 0.9%8.89 0.48 
Output2.1 97.9 1000.00 979.00 54.36 53.21 
Losses before baking/boiling, shrinkage 0.45001%92.5 4.81 4.45 0.26 0.24 
Baking/boiling 5.54%58.96 3.20 
Losses after baking/boiling, shrinkage 0.45001%97.9 4.54 4.45 0.25 0.24 
Fondant filling in car. No. 309
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 14.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 270.82 200.41 4.00 2.96 
3Starch syrup78.0 185.51 144.70 2.74 2.14 
4Cognac—  20.00 —   0.30 —   
5Banana essence—  0.50 —   0.007—   
Total12.8 87.2 1033.36 900.80 15.25 13.29 
Losses 1.2%10.80 0.16 
Output11.0 89.0 1000.00 890.00 14.76 13.13 
Losses before baking/boiling, shrinkage 0.59946%87.2 6.19 5.40 0.0910.080
Baking/boiling 2.05%21.10 0.31 
Losses after baking/boiling, shrinkage 0.59946%89.0 6.07 5.40 0.0900.080
Butter-sugar filling in car. No. 309
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 13.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Coconut oil100.0 298.31 298.31 3.91 3.91 
3Citric acid (E330)91.2 5.96 5.44 0.0780.071
4Banana essence—  1.00 —   0.013—   
Total0.26 99.741004.58 1002.01 13.18 13.14 
Losses 0.5%5.01 0.066
Output0.3 99.7 1000.00 997.00 13.12 13.08 
Losses before baking/boiling, shrinkage 0.24983%99.742.51 2.50 0.0330.033
Baking/boiling -0.04%-0.44 -0.006
Losses after baking/boiling, shrinkage 0.24983%99.7 2.51 2.50 0.0330.033
Consolidated recipe, k=1.004265
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 81.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8546.67 46.60 46.87 46.80 
2Starch syrup78.0 21.97 17.13 22.06 17.21 
3Powdered sugar99.859.17 9.16 9.21 9.20 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 4.00 2.96 4.01 2.97 
5Coconut oil100.0 3.91 3.91 3.93 3.93 
6Sign up91.2 0.40 0.37 0.41 0.37 
7Cognac—  0.30 —   0.30 —   
8Banana essence—  0.075—   0.075—   
Total86.49 80.13 86.86 80.48 
Total phase loss 1.3%1.03 
Other losses 0.42%0.34 
General losses 1.7%1.37 
Output96.6 81.90 79.11 81.90 79.11 
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