To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Caramel → Caramel with liqueur fillings → No. 107 Caramel "Gutsulka", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe: No. 107 Caramel "Gutsulka", wrapped

Ready caramel
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	86.0	335.00	288.10	10.75	9.25
	Total	6.1 93.9	1002.96	942.03	32.20	30.24
	Losses 0.3%			2.83		0.091
	Output	6.1 93.9	1000.00	939.20		30.15
	Losses before baking/boiling, shrinkage 0.15036%	93.9	1.51	1.42	0.048	0.045
	Baking/boiling -0.01%		-0.056		-0.002
	Losses after baking/boiling, shrinkage 0.15036%	93.9	1.51	1.42	0.048	0.045

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

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 21.44 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	355.73	277.47	7.63	5.95
3	Essence of rum	—	0.50	—	0.011	—
	Total	7.5 92.5	1067.72	987.89	22.89	21.18
	Losses 0.9%			8.89		0.19
	Output	2.1 97.9	1000.00	979.00	21.44	20.99
	Losses before baking/boiling, shrinkage 0.45006%	92.5	4.81	4.45	0.10	0.10
	Baking/boiling 5.49%		58.37		1.25
	Losses after baking/boiling, shrinkage 0.45006%	97.9	4.54	4.45	0.10	0.10

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.75 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Skim condensed milk with sugar mds ⩽1%	70.0	230.37	161.26	2.48	1.73
3	Starch syrup	78.0	168.39	131.34	1.81	1.41
4	Roasted peanut kernels	97.5	84.52	82.41	0.91	0.89
5	Cocoa mass	97.4	44.36	43.21	0.48	0.46
6	Sign up
7	Roasted hazelnut kernel	97.5	11.35	11.07	0.12	0.12
8	Cognac	—	10.00	—	0.11	—
9	Coconut oil	100.0	8.32	8.32	0.089	0.089
10	Essence of rum	—	0.50	—	0.005	—
	Total	14.0 86.0	1008.66	867.81	10.85	9.33
	Losses 0.9%			7.81		0.084
	Output	14.0 86.0	1000.00	860.00	10.75	9.25
	Losses before baking/boiling, shrinkage 0.4498%	86.0	4.54	3.90	0.049	0.042
	Baking/boiling -0.04%		-0.42		-0.004
	Losses after baking/boiling, shrinkage 0.4498%	86.0	4.54	3.90	0.049	0.042

Consolidated recipe, k=1.005107
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 32.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	19.89	19.86	19.99	19.96
2	Starch syrup	78.0	9.44	7.36	9.49	7.40
3	Skim condensed milk with sugar mds ⩽1%	70.0	2.48	1.73	2.49	1.74
4	Roasted peanut kernels	97.5	0.91	0.89	0.91	0.89
5	Cocoa mass	97.4	0.48	0.46	0.48	0.47
6	Sign up	—	0.22	—	0.22	—
7	Roasted hazelnut kernel	97.5	0.12	0.12	0.12	0.12
8	Cognac	—	0.11	—	0.11	—
9	Coconut oil	100.0	0.089	0.089	0.090	0.090
10	Essence of rum	—	0.016	—	0.016	—
	Total		33.74	30.51	33.91	30.67
	Total phase loss 1.2%			0.37
	Other losses 0.51%					0.16
	General losses 1.7%					0.52
	Output	93.9	32.10	30.15	32.10	30.15

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.	Yes	roasted peanut kernels	no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	no data		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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on No. 107 Caramel "Gutsulka", wrapped contained in handbooks:

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

Consolidated recipe: No. 107 Caramel "Gutsulka", wrapped

Recipe on No. 107 Caramel "Gutsulka", wrapped contained in handbooks:

calculations, forms, documents: