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All groups → All products → Caramel → Caramel with liqueur fillings → No. 127 Caramel "Milk with coffee", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe No. 127 Caramel "Milk with coffee", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 288 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 335.01 281.41 96.48 81.05 
Total6.7 93.3 1003.04 935.41 288.88 269.40 
Losses 0.3%2.81 0.81 
Output6.7 93.3 1000.00 932.60 268.59 
Losses before baking/boiling, shrinkage 0.15019%93.3 1.51 1.40 0.43 0.40 
Baking/boiling 0.0%0.0270.008
Losses after baking/boiling, shrinkage 0.15019%93.3 1.51 1.40 0.43 0.40 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 96.48 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 360.01 266.41 34.73 25.70 
3Granulated sugar99.85211.85 211.53 20.44 20.41 
4Coffee paste93.3 42.01 39.20 4.05 3.78 
5Alcohol—  20.00 —   1.93 —   
Total19.9 80.1 1057.57 847.62 102.04 81.78 
Losses 0.9%7.62 0.74 
Output16.0 84.0 1000.00 840.00 96.48 81.05 
Losses before baking/boiling, shrinkage 0.44955%80.1 4.75 3.81 0.46 0.37 
Baking/boiling 4.59%48.28 4.66 
Losses after baking/boiling, shrinkage 0.44955%84.0 4.54 3.81 0.44 0.37 
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 192.39 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.73 277.47 68.44 53.38 
3Vanilla essence—  1.00 —   0.19 —   
Total7.5 92.5 1068.22 987.89 205.52 190.06 
Losses 0.9%8.89 1.71 
Output2.1 97.9 1000.00 979.00 192.39 188.35 
Losses before baking/boiling, shrinkage 0.45006%92.5 4.81 4.45 0.92 0.86 
Baking/boiling 5.54%58.87 11.33 
Losses after baking/boiling, shrinkage 0.45006%97.9 4.54 4.45 0.87 0.86 
Coffee paste
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.05 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 1.37 1.15 
Total6.7 93.3 1014.87 947.21 4.11 3.84 
Losses 1.5%14.21 0.058
Output6.7 93.3 1000.00 933.00 4.05 3.78 
Losses before baking/boiling, shrinkage 0.75013%93.3 7.61 7.11 0.0310.029
Baking/boiling -0.04%-0.36 -0.001
Losses after baking/boiling, shrinkage 0.75013%93.3 7.62 7.11 0.0310.029
Consolidated recipe, k=1.004899
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 288 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85157.33 157.09 158.10 157.86 
2Starch syrup78.0 109.32 85.27 109.86 85.69 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 34.73 25.70 34.90 25.83 
4Natural coffee98.0 2.74 2.69 2.76 2.70 
5Alcohol—  1.93 —   1.94 —   
6Sign up84.0 1.37 1.15 1.38 1.16 
7Vanilla essence—  0.19 —   0.19 —   
Total307.62 271.90 309.12 273.23 
Total phase loss 1.2%3.31 
Other losses 0.49%1.33 
General losses 1.7%4.64 
Output93.3 288.00 268.59 288.00 268.59 
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Recipe on No. 127 Caramel "Milk with coffee", wrapped contained in handbooks:

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