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All groups → All products → Caramel → Caramel with liqueur fillings → No. 099 Caramel "Vasya-Vasilek", glazed, wrapped → Ready glazed caramel → Consolidated recipe

Consolidated recipe: No. 099 Caramel "Vasya-Vasilek", glazed, wrapped

Ready glazed caramel
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 480.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	252.00	249.73	120.99	119.90
	Total	7.6 92.4	1005.00	928.56	482.50	445.80
	Losses 0.51%			4.76		2.29
	Output	7.6 92.4	1000.00	923.80		443.52
	Losses before baking/boiling, shrinkage 0.25639%	92.4	2.58	2.38	1.24	1.14
	Baking/boiling -0.02%		-0.15		-0.074
	Losses after baking/boiling, shrinkage 0.25639%	92.4	2.58	2.38	1.24	1.14

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Unglazed caramel
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 361.52 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	75.0	339.68	254.76	122.80	92.10
	Total	9.9 90.1	1003.06	904.21	362.62	326.89
	Losses 0.3%			2.71		0.98
	Output	9.8 90.2	1000.00	901.50	361.52	325.91
	Losses before baking/boiling, shrinkage 0.1498%	90.1	1.50	1.35	0.54	0.49
	Baking/boiling 0.01%		0.055		0.020
	Losses after baking/boiling, shrinkage 0.1498%	90.2	1.50	1.35	0.54	0.49

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 122.8 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate mass	94.4	261.09	246.47	32.06	30.27
3	Starch syrup	78.0	189.68	147.95	23.29	18.17
4	Granulated sugar	99.85	94.95	94.81	11.66	11.64
5	Cognac	—	60.00	—	7.37	—
6	Sign up
7	Vanilla essence	—	1.02	—	0.13	—
	Total	25.0 75.0	1009.07	756.80	123.91	92.94
	Losses 0.9%			6.80		0.84
	Output	25.0 75.0	1000.00	750.00	122.80	92.10
	Losses before baking/boiling, shrinkage 0.44949%	75.0	4.54	3.40	0.56	0.42
	Losses after baking/boiling, shrinkage 0.44949%	75.0	4.54	3.40	0.56	0.42

Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 239.82 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	354.58	276.57	85.04	66.33
3	Granulated sugar (for burning)	99.85	3.25	3.25	0.78	0.78
4	Vanilla essence	—	2.00	—	0.48	—
	Total	7.6 92.4	1068.96	987.88	256.36	236.92
	Losses 0.9%			8.88		2.13
	Output	2.1 97.9	1000.00	979.00	239.82	234.79
	Losses before baking/boiling, shrinkage 0.44964%	92.4	4.81	4.44	1.15	1.07
	Baking/boiling 5.6%		59.62		14.30
	Losses after baking/boiling, shrinkage 0.44964%	97.9	4.54	4.44	1.09	1.07

Chocolate mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32.06 kg phases
			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	302.87	254.41	9.71	8.16
3	Cocoa powder [Skurikhin]	95.0	154.31	146.59	4.95	4.70
	Total	5.6 94.4	1012.47	955.46	32.46	30.63
	Losses 1.2%			11.46		0.37
	Output	5.6 94.4	1000.00	944.00	32.06	30.27
	Losses before baking/boiling, shrinkage 0.59983%	94.4	6.07	5.73	0.19	0.18
	Baking/boiling 0.03%		0.33		0.010
	Losses after baking/boiling, shrinkage 0.59983%	94.4	6.07	5.73	0.19	0.18

Consolidated recipe, k=1.005449
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 480.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	182.50	182.23	183.50	183.22
2	Chocolate glaze [Skurikhin]	99.1	120.99	119.90	121.64	120.55
3	Starch syrup	78.0	108.33	84.50	108.92	84.96
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	44.40	32.86	44.65	33.04
5	Powdered sugar	99.85	17.80	17.78	17.90	17.87
6	Sign up	84.0	9.71	8.16	9.76	8.20
7	Cognac	—	7.37	—	7.41	—
8	water	—	5.00	—	5.03	—
9	Cocoa powder [Skurikhin]	95.0	4.95	4.70	4.97	4.73
10	Vanilla essence	—	0.60	—	0.61	—
	Total		501.66	450.12	504.39	452.57
	Total phase loss 1.5%			6.60
	Other losses 0.54%					2.45
	General losses 2.0%					9.05
	Output	92.4	480.10	443.52	480.10	443.52

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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Consolidated recipe: No. 099 Caramel "Vasya-Vasilek", glazed, wrapped

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