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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 425.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling86.0 335.00 288.10 142.68 122.70 
Total6.1 93.9 1002.96 942.03 427.16 401.21 
Losses 0.3%2.83 1.21 
Output6.1 93.9 1000.00 939.20 400.01 
Losses before baking/boiling, shrinkage 0.15036%93.9 1.51 1.42 0.64 0.60 
Baking/boiling -0.01%-0.056-0.024
Losses after baking/boiling, shrinkage 0.15036%93.9 1.51 1.42 0.64 0.60 
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 284.48 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.73 277.47 101.20 78.94 
3Essence of rum—  0.50 —   0.14 —   
Total7.5 92.5 1067.72 987.89 303.75 281.04 
Losses 0.9%8.89 2.53 
Output2.1 97.9 1000.00 979.00 284.48 278.51 
Losses before baking/boiling, shrinkage 0.45006%92.5 4.81 4.45 1.37 1.26 
Baking/boiling 5.49%58.37 16.61 
Losses after baking/boiling, shrinkage 0.45006%97.9 4.54 4.45 1.29 1.26 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 142.68 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Skim condensed milk with sugar mds ⩽1%70.0 230.37 161.26 32.87 23.01 
3Starch syrup78.0 168.39 131.34 24.03 18.74 
4Roasted peanut kernels97.5 84.52 82.41 12.06 11.76 
5Cocoa mass97.4 44.36 43.21 6.33 6.16 
6Sign up
7Roasted hazelnut kernel97.5 11.35 11.07 1.62 1.58 
8Cognac—  10.00 —   1.43 —   
9Coconut oil100.0 8.32 8.32 1.19 1.19 
10Essence of rum—  0.50 —   0.071—   
Total14.0 86.0 1008.66 867.81 143.91 123.82 
Losses 0.9%7.81 1.11 
Output14.0 86.0 1000.00 860.00 142.68 122.70 
Losses before baking/boiling, shrinkage 0.4498%86.0 4.54 3.90 0.65 0.56 
Baking/boiling -0.04%-0.42 -0.059
Losses after baking/boiling, shrinkage 0.4498%86.0 4.54 3.90 0.65 0.56 
Consolidated recipe, k=1.005107
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 425.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85263.88 263.48 265.23 264.83 
2Starch syrup78.0 125.22 97.68 125.86 98.17 
3Skim condensed milk with sugar mds ⩽1%70.0 32.87 23.01 33.04 23.13 
4Roasted peanut kernels97.5 12.06 11.76 12.12 11.82 
5Cocoa mass97.4 6.33 6.16 6.36 6.20 
6Sign up—  2.85 —   2.87 —   
7Roasted hazelnut kernel97.5 1.62 1.58 1.63 1.59 
8Cognac—  1.43 —   1.43 —   
9Coconut oil100.0 1.19 1.19 1.19 1.19 
10Essence of rum—  0.21 —   0.21 —   
Total447.66 404.86 449.95 406.92 
Total phase loss 1.2%4.85 
Other losses 0.51%2.07 
General losses 1.7%6.92 
Output93.9 425.90 400.01 425.90 400.01 
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Recipe on No. 107 Caramel "Gutsulka", wrapped contained in handbooks:

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