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All groups → All products → Caramel → Caramel with double fillings → №303 Caramel "Moscow Evening" apricot → No. 303 apricot look → Consolidated recipe

Consolidated recipe №303 Caramel "Moscow Evening" apricot

No. 303 apricot look
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 79.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Liqueur filling	83.0	300.90	249.75	23.92	19.85
3	Butter-sugar filling	99.8	60.17	60.05	4.78	4.77
	Total	6.5 93.5	1002.96	938.21	79.74	74.59
	Losses 0.3%			2.81		0.22
	Output	6.5 93.5	1000.00	935.40		74.36
	Losses before baking/boiling, shrinkage 0.14959%	93.5	1.50	1.40	0.12	0.11
	Baking/boiling -0.0%		-0.041		-0.003
	Losses after baking/boiling, shrinkage 0.14959%	93.5	1.50	1.40	0.12	0.11

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Caramel mass (in caramel) in car. No. 303 (apricot)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 51.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	353.77	275.94	18.05	14.08
3	Citric acid (E330)	91.2	6.00	5.47	0.31	0.28
4	Essence apricot	—	1.00	—	0.051	—
5	Dye tartrazine (E102)	—	0.20	—	0.010	—
	Total	7.5 92.5	1068.51	987.89	54.53	50.41
	Losses 0.9%			8.89		0.45
	Output	2.1 97.9	1000.00	979.00	51.03	49.96
	Losses before baking/boiling, shrinkage 0.45001%	92.5	4.81	4.45	0.25	0.23
	Baking/boiling 5.56%		59.16		3.02
	Losses after baking/boiling, shrinkage 0.45001%	97.9	4.54	4.45	0.23	0.23

Liqueur filling in car. No. 303 (apricot)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 23.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apricot puree	10.0	545.30	54.53	13.04	1.30
3	Starch syrup	78.0	280.64	218.90	6.71	5.24
4	Cognac	—	42.31	—	1.01	—
5	Citric acid (E330)	91.2	4.04	3.68	0.10	0.088
6	Sign up
	Total	41.6 58.4	1434.06	837.54	34.30	20.04
	Losses 0.9%			7.54		0.18
	Output	17.0 83.0	1000.00	830.00	23.92	19.85
	Losses before baking/boiling, shrinkage 0.45023%	58.4	6.46	3.77	0.15	0.090
	Baking/boiling 29.63%		423.06		10.12
	Losses after baking/boiling, shrinkage 0.45023%	83.0	4.54	3.77	0.11	0.090

Butter-sugar filling in car. No. 303,305
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Coconut oil	100.0	298.61	298.61	1.43	1.43
3	Citric acid (E330)	91.2	5.96	5.44	0.029	0.026
4	Lemon essence	—	1.00	—	0.005	—
	Total	0.26 99.74	1005.59	1003.02	4.81	4.80
	Losses 0.5%			5.02		0.024
	Output	0.2 99.8	1000.00	998.00	4.78	4.77
	Losses before baking/boiling, shrinkage 0.25002%	99.74	2.51	2.51	0.012	0.012
	Baking/boiling 0.06%		0.56		0.003
	Losses after baking/boiling, shrinkage 0.25002%	99.8	2.51	2.51	0.012	0.012

Consolidated recipe, k=1.004358
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 79.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	49.53	49.46	49.75	49.67
2	Starch syrup	78.0	24.77	19.32	24.87	19.40
3	Apricot puree	10.0	13.04	1.30	13.10	1.31
4	Powdered sugar	99.85	3.35	3.34	3.36	3.36
5	Coconut oil	100.0	1.43	1.43	1.43	1.43
6	Sign up	—	1.01	—	1.02	—
7	Citric acid (E330)	91.2	0.43	0.39	0.43	0.40
8	Essence apricot	—	0.063	—	0.063	—
9	Dye tartrazine (E102)	—	0.010	—	0.010	—
10	Lemon essence	—	0.005	—	0.005	—
	Total		93.64	75.25	94.05	75.57
	Total phase loss 1.2%			0.88
	Other losses 0.43%					0.33
	General losses 1.6%					1.21
	Output	93.5	79.50	74.36	79.50	74.36

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Recipe on №303 Caramel "Moscow Evening" apricot contained in handbooks:

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

Consolidated recipe №303 Caramel "Moscow Evening" apricot

Recipe on №303 Caramel "Moscow Evening" apricot contained in handbooks:

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