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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 64.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	252.00	249.73	16.30	16.16
	Total	7.6 92.4	1005.00	928.56	65.02	60.08
	Losses 0.51%			4.76		0.31
	Output	7.6 92.4	1000.00	923.80		59.77
	Losses before baking/boiling, shrinkage 0.25639%	92.4	2.58	2.38	0.17	0.15
	Baking/boiling -0.02%		-0.15		-0.010
	Losses after baking/boiling, shrinkage 0.25639%	92.4	2.58	2.38	0.17	0.15

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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 48.72 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	75.0	339.68	254.76	16.55	12.41
	Total	9.9 90.1	1003.06	904.21	48.87	44.05
	Losses 0.3%			2.71		0.13
	Output	9.8 90.2	1000.00	901.50	48.72	43.92
	Losses before baking/boiling, shrinkage 0.1498%	90.1	1.50	1.35	0.073	0.066
	Baking/boiling 0.01%		0.055		0.003
	Losses after baking/boiling, shrinkage 0.1498%	90.2	1.50	1.35	0.073	0.066

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 16.55 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate mass	94.4	261.09	246.47	4.32	4.08
3	Starch syrup	78.0	189.68	147.95	3.14	2.45
4	Granulated sugar	99.85	94.95	94.81	1.57	1.57
5	Cognac	—	60.00	—	0.99	—
6	Sign up
7	Vanilla essence	—	1.02	—	0.017	—
	Total	25.0 75.0	1009.07	756.80	16.70	12.52
	Losses 0.9%			6.80		0.11
	Output	25.0 75.0	1000.00	750.00	16.55	12.41
	Losses before baking/boiling, shrinkage 0.44949%	75.0	4.54	3.40	0.075	0.056
	Losses after baking/boiling, shrinkage 0.44949%	75.0	4.54	3.40	0.075	0.056

Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32.32 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	354.58	276.57	11.46	8.94
3	Granulated sugar (for burning)	99.85	3.25	3.25	0.11	0.10
4	Vanilla essence	—	2.00	—	0.065	—
	Total	7.6 92.4	1068.96	987.88	34.55	31.93
	Losses 0.9%			8.88		0.29
	Output	2.1 97.9	1000.00	979.00	32.32	31.64
	Losses before baking/boiling, shrinkage 0.44964%	92.4	4.81	4.44	0.16	0.14
	Baking/boiling 5.6%		59.62		1.93
	Losses after baking/boiling, shrinkage 0.44964%	97.9	4.54	4.44	0.15	0.14

Chocolate mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.32 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	1.31	1.10
3	Cocoa powder [Skurikhin]	95.0	154.31	146.59	0.67	0.63
	Total	5.6 94.4	1012.47	955.46	4.37	4.13
	Losses 1.2%			11.46		0.050
	Output	5.6 94.4	1000.00	944.00	4.32	4.08
	Losses before baking/boiling, shrinkage 0.59983%	94.4	6.07	5.73	0.026	0.025
	Baking/boiling 0.03%		0.33		0.001
	Losses after baking/boiling, shrinkage 0.59983%	94.4	6.07	5.73	0.026	0.025

Consolidated recipe, k=1.005449
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 64.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	24.59	24.56	24.73	24.69
2	Chocolate glaze [Skurikhin]	99.1	16.30	16.16	16.39	16.25
3	Starch syrup	78.0	14.60	11.39	14.68	11.45
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	5.98	4.43	6.02	4.45
5	Powdered sugar	99.85	2.40	2.40	2.41	2.41
6	Sign up	84.0	1.31	1.10	1.32	1.11
7	Cognac	—	0.99	—	1.00	—
8	water	—	0.67	—	0.68	—
9	Cocoa powder [Skurikhin]	95.0	0.67	0.63	0.67	0.64
10	Vanilla essence	—	0.082	—	0.082	—
	Total		67.61	60.66	67.97	60.99
	Total phase loss 1.5%			0.89
	Other losses 0.54%					0.33
	General losses 2.0%					1.22
	Output	92.4	64.70	59.77	64.70	59.77

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

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