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All groups → All products → Caramel → Caramel with liqueur fillings → No. 117 Caramel "Iskra", wrapped → Filling → Consolidated recipe

Consolidated recipe Filling

Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 714.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 200.58 156.45 143.23 111.72 
3Granulated sugar99.85200.57 200.27 143.23 143.01 
4water—  71.75 —   51.24 —   
5Cognac—  30.12 —   21.51 —   
Total15.0 85.0 1009.08 857.72 720.59 612.50 
Losses 0.9%7.72 5.51 
Output15.0 85.0 1000.00 850.00 606.98 
Losses before baking/boiling, shrinkage 0.45008%85.0 4.54 3.86 3.24 2.76 
Losses after baking/boiling, shrinkage 0.45008%85.0 4.54 3.86 3.24 2.76 
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Chocolate mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 361.38 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.4 295.28 287.60 106.71 103.93 
3Cocoa-butter [cocoa butter]100.0 154.97 154.97 56.00 56.00 
4Vanilla essence—  1.72 —   0.62 —   
Total1.0 99.0 1012.26 1002.02 365.81 362.11 
Losses 1.2%12.02 4.34 
Output1.0 99.0 1000.00 990.00 361.38 357.76 
Losses before baking/boiling, shrinkage 0.5999%99.0 6.07 6.01 2.19 2.17 
Baking/boiling 0.01%0.12 0.042
Losses after baking/boiling, shrinkage 0.5999%99.0 6.07 6.01 2.19 2.17 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 714.1 kg finished product
in kind
in solids
1Sign up99.85202.48 202.17 
2Starch syrup78.0 143.23 111.72 
3Granulated sugar99.85143.23 143.01 
4Cocoa mass97.4 106.71 103.93 
5Cocoa-butter [cocoa butter]100.0 56.00 56.00 
6Sign up—  51.24 —   
7Cognac—  21.51 —   
8Vanilla essence—  0.62 —   
Total725.02 616.84 
General losses 1.6%9.86 
Output85.0 714.10 606.98 
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Recipe on No. 117 Caramel "Iskra", wrapped (Filling) contained in handbooks:

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