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All groups → All products → Caramel → Caramel with liqueur fillings → No. 119 Caramel "Kalev", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe No. 119 Caramel "Kalev", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 656.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 330.99 278.03 217.39 182.61 
Total6.7 93.3 1002.98 935.91 658.76 614.71 
Losses 0.3%2.81 1.85 
Output6.7 93.3 1000.00 933.10 612.86 
Losses before baking/boiling, shrinkage 0.15011%93.3 1.51 1.40 0.99 0.92 
Baking/boiling -0.0%-0.031-0.020
Losses after baking/boiling, shrinkage 0.15011%93.3 1.51 1.40 0.99 0.92 
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 441.36 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.74 277.48 157.01 122.47 
3Essence of rum—  0.75 —   0.33 —   
Total7.5 92.5 1067.97 987.89 471.36 436.02 
Losses 0.9%8.89 3.92 
Output2.1 97.9 1000.00 979.00 441.36 432.09 
Losses before baking/boiling, shrinkage 0.44995%92.5 4.81 4.44 2.12 1.96 
Baking/boiling 5.51%58.62 25.87 
Losses after baking/boiling, shrinkage 0.44995%97.9 4.54 4.44 2.00 1.96 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 217.39 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85255.48 255.10 55.54 55.46 
3Starch syrup78.0 208.08 162.30 45.24 35.28 
4Alcohol—  22.20 —   4.83 —   
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 18.67 15.68 4.06 3.41 
6Sign up
Total20.5 79.5 1066.02 847.63 231.75 184.27 
Losses 0.9%7.63 1.66 
Output16.0 84.0 1000.00 840.00 217.39 182.61 
Losses before baking/boiling, shrinkage 0.45008%79.5 4.80 3.81 1.04 0.83 
Baking/boiling 5.34%56.68 12.32 
Losses after baking/boiling, shrinkage 0.45008%84.0 4.54 3.81 0.99 0.83 
Consolidated recipe, k=1.005112
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 656.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85369.56 369.01 371.45 370.89 
2Starch syrup78.0 202.25 157.75 203.28 158.56 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 121.78 90.12 122.41 90.58 
4Alcohol—  4.83 —   4.85 —   
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.06 3.41 4.08 3.43 
6Sign up—  0.63 —   0.64 —   
Total703.11 620.29 706.70 623.46 
Total phase loss 1.2%7.43 
Other losses 0.51%3.17 
General losses 1.7%10.60 
Output93.3 656.80 612.86 656.80 612.86 
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Recipe on No. 119 Caramel "Kalev", wrapped contained in handbooks:

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