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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 510.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling86.0 336.00 288.96 171.46 147.46 
Total6.1 93.9 1003.00 941.95 511.83 480.68 
Losses 0.3%2.85 1.46 
Output6.1 93.9 1000.00 939.10 479.22 
Losses before baking/boiling, shrinkage 0.15144%93.9 1.52 1.43 0.78 0.73 
Baking/boiling -0.0%-0.038-0.019
Losses after baking/boiling, shrinkage 0.15144%93.9 1.52 1.43 0.78 0.73 
List of recipes
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 340.37 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.74 277.48 121.08 94.44 
3Vanilla essence—  1.00 —   0.34 —   
Total7.5 92.5 1068.22 987.89 363.59 336.25 
Losses 0.9%8.89 3.03 
Output2.1 97.9 1000.00 979.00 340.37 333.22 
Losses before baking/boiling, shrinkage 0.44995%92.5 4.81 4.44 1.64 1.51 
Baking/boiling 5.54%58.87 20.04 
Losses after baking/boiling, shrinkage 0.44995%97.9 4.54 4.44 1.55 1.51 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 171.46 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 249.54 184.66 42.79 31.66 
3Starch syrup78.0 224.28 174.94 38.46 30.00 
4Cocoa powder [Skurikhin]95.0 62.38 59.26 10.70 10.16 
5Wine "Madera"—  31.10 —   5.33 —   
6Sign up
7Agar (E406)85.0 1.22 1.04 0.21 0.18 
8Vanillin—  0.36 —   0.062—   
Total16.0 84.0 1033.00 867.80 177.12 148.79 
Losses 0.9%7.80 1.34 
Output14.0 86.0 1000.00 860.00 171.46 147.46 
Losses before baking/boiling, shrinkage 0.44959%84.0 4.64 3.90 0.80 0.67 
Baking/boiling 2.32%23.82 4.08 
Losses after baking/boiling, shrinkage 0.44959%86.0 4.54 3.90 0.78 0.67 
Consolidated recipe, k=1.005088
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 510.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85319.08 318.60 320.70 320.22 
2Starch syrup78.0 159.54 124.44 160.35 125.07 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 42.79 31.66 43.00 31.82 
4Cocoa powder [Skurikhin]95.0 10.70 10.16 10.75 10.21 
5Wine "Madera"—  5.33 —   5.36 —   
6Sign up—  2.66 —   2.68 —   
7Vanilla essence—  0.34 —   0.34 —   
8Agar (E406)85.0 0.21 0.18 0.21 0.18 
9Vanillin—  0.062—   0.062—   
Total540.71 485.04 543.46 487.51 
Total phase loss 1.2%5.82 
Other losses 0.51%2.47 
General losses 1.7%8.29 
Output93.9 510.30 479.22 510.30 479.22 
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Recipe on No. 105 Caramel "Vympel", wrapped contained in handbooks:

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