KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 115 Caramel "Zoological", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe No. 115 Caramel "Zoological", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 430.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling86.0 350.01 301.01 150.75 129.64 
Total6.3 93.7 1003.03 940.32 432.01 404.99 
Losses 0.3%2.82 1.21 
Output6.2 93.8 1000.00 937.50 403.78 
Losses before baking/boiling, shrinkage 0.14969%93.7 1.50 1.41 0.65 0.61 
Baking/boiling 0.0%0.0270.012
Losses after baking/boiling, shrinkage 0.14969%93.8 1.50 1.41 0.65 0.61 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 150.75 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 360.00 266.40 54.27 40.16 
3Granulated sugar99.85227.41 227.07 34.28 34.23 
4Cognac—  22.00 —   3.32 —   
5Coffee paste93.3 21.00 19.59 3.17 2.95 
6Sign up
Total21.3 78.7 1102.22 867.81 166.16 130.82 
Losses 0.9%7.81 1.18 
Output14.0 86.0 1000.00 860.00 150.75 129.64 
Losses before baking/boiling, shrinkage 0.45019%78.7 4.96 3.91 0.75 0.59 
Baking/boiling 8.45%92.72 13.98 
Losses after baking/boiling, shrinkage 0.45019%86.0 4.54 3.91 0.68 0.59 
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 281.26 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 354.45 276.47 99.69 77.76 
3Granulated sugar (for burning)99.853.61 3.60 1.02 1.01 
4Essence coffee—  1.00 —   0.28 —   
Total7.5 92.5 1067.94 987.89 300.36 277.85 
Losses 0.9%8.89 2.50 
Output2.1 97.9 1000.00 979.00 281.26 275.35 
Losses before baking/boiling, shrinkage 0.45006%92.5 4.81 4.45 1.35 1.25 
Baking/boiling 5.51%58.59 16.48 
Losses after baking/boiling, shrinkage 0.45006%97.9 4.54 4.45 1.28 1.25 
Coffee paste
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.17 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 338.30 284.17 1.07 0.90 
Total6.7 93.3 1014.87 947.21 3.21 3.00 
Losses 1.5%14.21 0.045
Output6.7 93.3 1000.00 933.00 3.17 2.95 
Losses before baking/boiling, shrinkage 0.75013%93.3 7.61 7.11 0.0240.022
Baking/boiling -0.04%-0.36 -0.001
Losses after baking/boiling, shrinkage 0.75013%93.3 7.62 7.11 0.0240.022
Consolidated recipe, k=1.005007
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 430.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85234.67 234.32 235.85 235.50 
2Starch syrup78.0 168.25 131.24 169.10 131.89 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 54.27 40.16 54.54 40.36 
4Cognac—  3.32 —   3.33 —   
5Alcohol—  2.56 —   2.58 —   
6Sign up98.0 2.14 2.10 2.15 2.11 
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.07 0.90 1.08 0.90 
8Essence coffee—  0.28 —   0.28 —   
Total466.57 408.72 468.91 410.76 
Total phase loss 1.2%4.94 
Other losses 0.5%2.05 
General losses 1.7%6.98 
Output93.8 430.70 403.78 430.70 403.78 
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Recipe on No. 115 Caramel "Zoological", wrapped contained in handbooks:

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