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All groups → All products → Caramel → Caramel with liqueur fillings → No. 112 Caramel "Dubok", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe No. 112 Caramel "Dubok", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 938.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling86.0 335.02 288.12 314.28 270.28 
Total6.1 93.9 1003.06 942.13 940.97 883.81 
Losses 0.3%2.83 2.65 
Output6.1 93.9 1000.00 939.30 881.16 
Losses before baking/boiling, shrinkage 0.1501%93.9 1.51 1.41 1.41 1.33 
Baking/boiling 0.0%0.0490.046
Losses after baking/boiling, shrinkage 0.1501%93.9 1.51 1.41 1.41 1.33 
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 626.69 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 351.90 274.48 220.53 172.01 
3Cocoa mass97.4 10.94 10.66 6.86 6.68 
4Vanilla essence—  1.00 —   0.63 —   
5Essence of rum—  0.50 —   0.31 —   
Total7.5 92.5 1068.15 987.89 669.40 619.10 
Losses 0.9%8.89 5.57 
Output2.1 97.9 1000.00 979.00 626.69 613.53 
Losses before baking/boiling, shrinkage 0.45004%92.5 4.81 4.45 3.01 2.79 
Baking/boiling 5.53%58.80 36.85 
Losses after baking/boiling, shrinkage 0.45004%97.9 4.54 4.45 2.85 2.79 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 314.28 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.49 224.58 95.38 70.58 
3Granulated sugar99.85170.81 170.55 53.68 53.60 
4Roasted grated kernel97.5 80.93 78.91 25.43 24.80 
5Cognac—  31.00 —   9.74 —   
6Sign up
7Cocoa mass97.4 30.24 29.45 9.50 9.26 
8Vanilla essence—  0.90 —   0.28 —   
9Essence of rum—  0.45 —   0.14 —   
Total19.8 80.2 1082.57 867.82 340.23 272.74 
Losses 0.9%7.82 2.46 
Output14.0 86.0 1000.00 860.00 314.28 270.28 
Losses before baking/boiling, shrinkage 0.45072%80.2 4.88 3.91 1.53 1.23 
Baking/boiling 6.79%73.14 22.99 
Losses after baking/boiling, shrinkage 0.45072%86.0 4.55 3.91 1.43 1.23 
Consolidated recipe, k=1.005107
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 938.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85494.75 494.01 497.28 496.53 
2Starch syrup78.0 357.06 278.50 358.88 279.93 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 95.38 70.58 95.87 70.94 
4Roasted grated kernel97.5 25.43 24.80 25.56 24.93 
5Cocoa mass97.4 16.36 15.93 16.44 16.02 
6Sign up—  9.74 —   9.79 —   
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.54 8.01 9.59 8.05 
8Vanilla essence—  0.91 —   0.91 —   
9Essence of rum—  0.45 —   0.46 —   
Total1009.63 891.84 1014.79 896.40 
Total phase loss 1.2%10.68 
Other losses 0.51%4.55 
General losses 1.7%15.24 
Output93.9 938.10 881.16 938.10 881.16 
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Recipe on No. 112 Caramel "Dubok", wrapped contained in handbooks:

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