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All groups → All products → Caramel → Caramel with liqueur fillings → No. 113 Caramel "Lark", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe No. 113 Caramel "Lark", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 155 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling83.0 310.00 257.30 48.05 39.88 
Total6.7 93.3 1002.98 935.73 155.46 145.04 
Losses 0.3%2.83 0.44 
Output6.7 93.3 1000.00 932.90 144.60 
Losses before baking/boiling, shrinkage 0.15108%93.3 1.52 1.41 0.23 0.22 
Baking/boiling -0.01%-0.051-0.008
Losses after baking/boiling, shrinkage 0.15108%93.3 1.52 1.41 0.23 0.22 
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 107.41 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 257.46 200.82 27.65 21.57 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 251.54 186.14 27.02 19.99 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 30.18 25.35 3.24 2.72 
5Vanilla essence—  2.00 —   0.21 —   
Total11.6 88.4 1117.62 987.88 120.05 106.11 
Losses 0.9%8.88 0.95 
Output2.1 97.9 1000.00 979.00 107.41 105.16 
Losses before baking/boiling, shrinkage 0.4497%88.4 5.03 4.44 0.54 0.48 
Baking/boiling 9.71%108.06 11.61 
Losses after baking/boiling, shrinkage 0.4497%97.9 4.54 4.44 0.49 0.48 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 48.05 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 257.15 190.29 12.36 9.14 
3Granulated sugar99.85192.30 192.01 9.24 9.23 
4Unfat soy flour92.0 50.57 46.52 2.43 2.24 
5Alcohol—  25.00 —   1.20 —   
6Sign up
Total20.2 79.8 1050.02 837.55 50.45 40.24 
Losses 0.9%7.55 0.36 
Output17.0 83.0 1000.00 830.00 48.05 39.88 
Losses before baking/boiling, shrinkage 0.45054%79.8 4.73 3.77 0.23 0.18 
Baking/boiling 3.9%40.74 1.96 
Losses after baking/boiling, shrinkage 0.45054%83.0 4.55 3.77 0.22 0.18 
Consolidated recipe, k=1.005094
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 155 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8571.16 71.05 71.52 71.41 
2Starch syrup78.0 52.83 41.21 53.10 41.42 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 39.37 29.14 39.58 29.29 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.24 2.72 3.26 2.74 
5Unfat soy flour92.0 2.43 2.24 2.44 2.25 
6Sign up—  1.20 —   1.21 —   
7Vanilla essence—  0.26 —   0.26 —   
Total170.50 146.35 171.37 147.10 
Total phase loss 1.2%1.76 
Other losses 0.51%0.75 
General losses 1.7%2.50 
Output93.3 155.00 144.60 155.00 144.60 
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Recipe on No. 113 Caramel "Lark", wrapped contained in handbooks:

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