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All groups → All products → Caramel → Caramel with liqueur fillings → No. 105 Caramel "Vympel", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe: No. 105 Caramel "Vympel", wrapped

Ready caramel
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	86.0	336.00	288.96	6.92	5.95
	Total	6.1 93.9	1003.00	941.95	20.66	19.40
	Losses 0.3%			2.85		0.059
	Output	6.1 93.9	1000.00	939.10		19.35
	Losses before baking/boiling, shrinkage 0.15144%	93.9	1.52	1.43	0.031	0.029
	Baking/boiling -0.0%		-0.038		-0.001
	Losses after baking/boiling, shrinkage 0.15144%	93.9	1.52	1.43	0.031	0.029

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Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.74 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	355.74	277.48	4.89	3.81
3	Vanilla essence	—	1.00	—	0.014	—
	Total	7.5 92.5	1068.22	987.89	14.68	13.57
	Losses 0.9%			8.89		0.12
	Output	2.1 97.9	1000.00	979.00	13.74	13.45
	Losses before baking/boiling, shrinkage 0.44995%	92.5	4.81	4.44	0.066	0.061
	Baking/boiling 5.54%		58.87		0.81
	Losses after baking/boiling, shrinkage 0.44995%	97.9	4.54	4.44	0.062	0.061

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.92 kg phases
			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	249.54	184.66	1.73	1.28
3	Starch syrup	78.0	224.28	174.94	1.55	1.21
4	Cocoa powder [Skurikhin]	95.0	62.38	59.26	0.43	0.41
5	Wine "Madera"	—	31.10	—	0.22	—
6	Sign up
7	Agar (E406)	85.0	1.22	1.04	0.008	0.007
8	Vanillin	—	0.36	—	0.002	—
	Total	16.0 84.0	1033.00	867.80	7.15	6.01
	Losses 0.9%			7.80		0.054
	Output	14.0 86.0	1000.00	860.00	6.92	5.95
	Losses before baking/boiling, shrinkage 0.44959%	84.0	4.64	3.90	0.032	0.027
	Baking/boiling 2.32%		23.82		0.16
	Losses after baking/boiling, shrinkage 0.44959%	86.0	4.54	3.90	0.031	0.027

Consolidated recipe, k=1.005088
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 20.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	12.88	12.86	12.95	12.93
2	Starch syrup	78.0	6.44	5.02	6.47	5.05
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	1.73	1.28	1.74	1.28
4	Cocoa powder [Skurikhin]	95.0	0.43	0.41	0.43	0.41
5	Wine "Madera"	—	0.22	—	0.22	—
6	Sign up	—	0.11	—	0.11	—
7	Vanilla essence	—	0.014	—	0.014	—
8	Agar (E406)	85.0	0.008	0.007	0.008	0.007
9	Vanillin	—	0.002	—	0.002	—
	Total		21.83	19.58	21.94	19.68
	Total phase loss 1.2%			0.23
	Other losses 0.51%					0.10
	General losses 1.7%					0.33
	Output	93.9	20.60	19.35	20.60	19.35

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	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. 105 Caramel "Vympel", wrapped contained in handbooks:

1986 Recipes for caramel. Part 1. Candy caramel. Caramel with fillings: fruit and berry, liqueur, honey.

Consolidated recipe: No. 105 Caramel "Vympel", wrapped

Recipe on No. 105 Caramel "Vympel", wrapped contained in handbooks:

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