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All groups → All products → Caramel → Caramel with liqueur fillings → No. 125 Caramel "Luzhniki", glazed, wrapped → Ready glazed caramel → Consolidated recipe

Consolidated recipe No. 125 Caramel "Luzhniki", glazed, wrapped

Ready glazed caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 612.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.26 249.00 153.82 152.44 
Total9.2 90.8 1005.05 912.86 615.29 558.85 
Losses 0.5%4.56 2.79 
Output9.2 90.8 1000.00 908.30 556.06 
Losses before baking/boiling, shrinkage 0.24985%90.8 2.51 2.28 1.54 1.40 
Baking/boiling 0.0%0.0280.017
Losses after baking/boiling, shrinkage 0.24985%90.8 2.51 2.28 1.54 1.40 
List of recipes
Unglazed caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 461.47 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling69.0 341.01 235.30 157.37 108.58 
Total11.9 88.1 1002.96 883.35 462.84 407.64 
Losses 0.3%2.65 1.22 
Output11.9 88.1 1000.00 880.70 461.47 406.42 
Losses before baking/boiling, shrinkage 0.14977%88.1 1.50 1.32 0.69 0.61 
Baking/boiling -0.0%-0.044-0.020
Losses after baking/boiling, shrinkage 0.14977%88.1 1.50 1.32 0.69 0.61 
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 305.47 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.73 277.47 108.66 84.76 
3Vanilla essence—  2.00 —   0.61 —   
Total7.6 92.4 1069.22 987.89 326.61 301.77 
Losses 0.9%8.89 2.72 
Output2.1 97.9 1000.00 979.00 305.47 299.06 
Losses before baking/boiling, shrinkage 0.45006%92.4 4.81 4.45 1.47 1.36 
Baking/boiling 5.62%59.87 18.29 
Losses after baking/boiling, shrinkage 0.45006%97.9 4.54 4.45 1.39 1.36 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 157.37 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 146.09 113.95 22.99 17.93 
3Alcohol—  43.83 —   6.90 —   
4water—  30.74 —   4.84 —   
5Vanilla essence—  1.51 —   0.24 —   
Total31.0 69.0 1009.09 696.27 158.80 109.57 
Losses 0.9%6.27 0.99 
Output31.0 69.0 1000.00 690.00 157.37 108.58 
Losses before baking/boiling, shrinkage 0.45033%69.0 4.54 3.14 0.72 0.49 
Losses after baking/boiling, shrinkage 0.45033%69.0 4.54 3.14 0.72 0.49 
Consolidated recipe, k=1.005415
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 612.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85217.34 217.01 218.52 218.19 
2Chocolate glaze [Skurikhin]99.1 153.82 152.44 154.65 153.26 
3Starch syrup78.0 131.65 102.69 132.37 103.25 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 123.83 91.64 124.51 92.13 
5Alcohol—  6.90 —   6.93 —   
6Sign up—  4.84 —   4.86 —   
7Vanilla essence—  0.85 —   0.85 —   
Total639.23 563.78 642.69 566.83 
Total phase loss 1.4%7.72 
Other losses 0.54%3.05 
General losses 1.9%10.77 
Output90.8 612.20 556.06 612.20 556.06 
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