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All groups → All products → Caramel → Caramel with liqueur fillings → No. 109 Caramel "Darnitskaya", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe No. 109 Caramel "Darnitskaya", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 945.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling83.0 310.00 257.30 292.98 243.17 
Total7.3 92.7 1002.98 929.49 947.92 878.46 
Losses 0.3%2.79 2.64 
Output7.3 92.7 1000.00 926.70 875.82 
Losses before baking/boiling, shrinkage 0.15011%92.7 1.51 1.40 1.42 1.32 
Baking/boiling -0.0%-0.031-0.030
Losses after baking/boiling, shrinkage 0.15011%92.7 1.51 1.40 1.42 1.32 
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 654.94 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 255.09 198.97 167.07 130.31 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 249.23 184.43 163.23 120.79 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 29.90 25.12 19.58 16.45 
5Vanilla essence—  1.98 —   1.30 —   
Total11.6 88.4 1107.35 978.81 725.24 641.06 
Losses 0.9%8.81 5.77 
Output3.0 97.0 1000.00 970.00 654.94 635.29 
Losses before baking/boiling, shrinkage 0.45002%88.4 4.98 4.40 3.26 2.88 
Baking/boiling 8.87%97.83 64.07 
Losses after baking/boiling, shrinkage 0.45002%97.0 4.54 4.40 2.97 2.88 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 292.98 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85262.00 261.61 76.76 76.65 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 225.96 167.21 66.20 48.99 
4Alcohol—  50.00 —   14.65 —   
5Vanilla essence—  1.00 —   0.29 —   
Total21.2 78.8 1062.96 837.54 311.43 245.38 
Losses 0.9%7.54 2.21 
Output17.0 83.0 1000.00 830.00 292.98 243.17 
Losses before baking/boiling, shrinkage 0.44997%78.8 4.78 3.77 1.40 1.10 
Baking/boiling 5.07%53.64 15.71 
Losses after baking/boiling, shrinkage 0.44997%83.0 4.54 3.77 1.33 1.10 
Consolidated recipe, k=1.005111
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 945.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85450.83 450.15 453.13 452.45 
2Starch syrup78.0 320.59 250.06 322.23 251.34 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 229.43 169.78 230.60 170.65 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 19.58 16.45 19.68 16.53 
5Alcohol—  14.65 —   14.72 —   
6Sign up—  1.59 —   1.60 —   
Total1036.67 886.44 1041.97 890.97 
Total phase loss 1.2%10.62 
Other losses 0.51%4.53 
General losses 1.7%15.15 
Output92.7 945.10 875.82 945.10 875.82 
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Recipe on No. 109 Caramel "Darnitskaya", wrapped contained in handbooks:

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