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

Consolidated recipe: No. 117 Caramel "Iskra", wrapped

Ready caramel
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 429.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	85.0	330.00	280.50	141.87	120.59
	Total	6.3 93.7	1003.00	939.37	431.19	403.83
	Losses 0.29%			2.77		1.19
	Output	6.3 93.7	1000.00	936.60		402.64
	Losses before baking/boiling, shrinkage 0.14728%	93.7	1.48	1.38	0.64	0.59
	Baking/boiling 0.0%		0.046		0.020
	Losses after baking/boiling, shrinkage 0.14728%	93.7	1.48	1.38	0.64	0.59

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Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 141.87 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	200.58	156.45	28.46	22.20
3	Granulated sugar	99.85	200.57	200.27	28.45	28.41
4	water	—	71.75	—	10.18	—
5	Cognac	—	30.12	—	4.27	—
	Total	15.0 85.0	1009.08	857.72	143.16	121.68
	Losses 0.9%			7.72		1.10
	Output	15.0 85.0	1000.00	850.00	141.87	120.59
	Losses before baking/boiling, shrinkage 0.45008%	85.0	4.54	3.86	0.64	0.55
	Losses after baking/boiling, shrinkage 0.45008%	85.0	4.54	3.86	0.64	0.55

Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 289.32 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	355.73	277.47	102.92	80.28
3	Vanilla essence	—	1.00	—	0.29	—
	Total	7.5 92.5	1068.22	987.89	309.06	285.82
	Losses 0.9%			8.89		2.57
	Output	2.1 97.9	1000.00	979.00	289.32	283.25
	Losses before baking/boiling, shrinkage 0.45006%	92.5	4.81	4.45	1.39	1.29
	Baking/boiling 5.54%		58.87		17.03
	Losses after baking/boiling, shrinkage 0.45006%	97.9	4.54	4.45	1.31	1.29

Chocolate mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 71.79 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa mass	97.4	295.28	287.60	21.20	20.65
3	Cocoa-butter [cocoa butter]	100.0	154.97	154.97	11.13	11.13
4	Vanilla essence	—	1.72	—	0.12	—
	Total	1.0 99.0	1012.26	1002.02	72.67	71.94
	Losses 1.2%			12.02		0.86
	Output	1.0 99.0	1000.00	990.00	71.79	71.08
	Losses before baking/boiling, shrinkage 0.5999%	99.0	6.07	6.01	0.44	0.43
	Baking/boiling 0.01%		0.12		0.008
	Losses after baking/boiling, shrinkage 0.5999%	99.0	6.07	6.01	0.44	0.43

Consolidated recipe, k=1.003043
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 429.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	234.30	233.95	235.02	234.66
2	Starch syrup	78.0	131.38	102.47	131.78	102.79
3	Powdered sugar	99.85	40.23	40.16	40.35	40.29
4	Cocoa mass	97.4	21.20	20.65	21.26	20.71
5	Cocoa-butter [cocoa butter]	100.0	11.13	11.13	11.16	11.16
6	Sign up	—	10.18	—	10.21	—
7	Cognac	—	4.27	—	4.29	—
8	Vanilla essence	—	0.41	—	0.41	—
	Total		453.10	408.37	454.47	409.61
	Total phase loss 1.4%			5.72
	Other losses 0.3%					1.24
	General losses 1.7%					6.96
	Output	93.7	429.90	402.64	429.90	402.64

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	no data
Fish and products thereof.	no data	no data
Peanuts and products thereof.	no data	no data
Soybeans and products thereof.	no data	no data
Milk and products thereof (including lactose).	no data	no data
Nut sand products thereof.	no data	no data
Celery and products thereof.	no data	no data
Mustard and products thereof.	no data	no data
Sesame seeds and products thereof.	no data	no data
Sulphur dioxide and sulphites.	no data	no data
Lupin and products thereof.	no data	no data
Molluscs and products thereof.	no data	no data
Aspartame and aspartame-acesulfame salt.	no data	no data

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Recipe on No. 117 Caramel "Iskra", wrapped contained in handbooks:

1986 Recipes for caramel. Part 1. Candy caramel. Caramel with fillings: fruit and berry, liqueur, honey.

Consolidated recipe: No. 117 Caramel "Iskra", wrapped

Recipe on No. 117 Caramel "Iskra", wrapped contained in handbooks:

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