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All groups → All products → Caramel → Caramel with liqueur fillings → No. 129 Caramel "Moskvichka", glazed, wrapped → Unglazed caramel → Consolidated recipe

Consolidated recipe Unglazed caramel

Unglazed caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 557.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling69.0 341.01 235.30 190.11 131.18 
Total11.9 88.1 1002.96 883.35 559.15 492.47 
Losses 0.3%2.65 1.48 
Output11.9 88.1 1000.00 880.70 490.99 
Losses before baking/boiling, shrinkage 0.14977%88.1 1.50 1.32 0.84 0.74 
Baking/boiling -0.0%-0.044-0.025
Losses after baking/boiling, shrinkage 0.14977%88.1 1.50 1.32 0.84 0.74 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 190.11 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 118.14 92.15 22.46 17.52 
3Chocolate paste92.8 117.75 109.27 22.39 20.77 
4water—  57.15 —   10.87 —   
5Alcohol—  43.30 —   8.23 —   
6Sign up
Total31.0 69.0 1009.09 696.27 191.84 132.37 
Losses 0.9%6.27 1.19 
Output31.0 69.0 1000.00 690.00 190.11 131.18 
Losses before baking/boiling, shrinkage 0.45054%69.0 4.55 3.14 0.86 0.60 
Losses after baking/boiling, shrinkage 0.45054%69.0 4.55 3.14 0.86 0.60 
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 369.04 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.73 277.47 131.28 102.40 
3Vanilla essence—  2.00 —   0.74 —   
Total7.6 92.4 1069.22 987.89 394.58 364.57 
Losses 0.9%8.89 3.28 
Output2.1 97.9 1000.00 979.00 369.04 361.29 
Losses before baking/boiling, shrinkage 0.45006%92.4 4.81 4.45 1.78 1.64 
Baking/boiling 5.62%59.87 22.09 
Losses after baking/boiling, shrinkage 0.45006%97.9 4.54 4.45 1.68 1.64 
Chocolate paste
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 22.39 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 202.43 170.04 4.53 3.81 
Total7.2 92.8 1012.15 939.28 22.66 21.03 
Losses 1.2%11.28 0.25 
Output7.2 92.8 1000.00 928.00 22.39 20.77 
Losses before baking/boiling, shrinkage 0.60021%92.8 6.08 5.64 0.14 0.13 
Losses after baking/boiling, shrinkage 0.60021%92.8 6.08 5.64 0.14 0.13 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 557.5 kg finished product
in kind
in solids
1Sign up99.85262.57 262.17 
2Starch syrup78.0 153.74 119.92 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 127.13 94.08 
4Cocoa powder [Skurikhin]95.0 18.13 17.22 
5water—  10.87 —   
6Sign up—  8.23 —   
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.53 3.81 
8Vanilla essence—  1.50 —   
Total586.70 497.19 
General losses 1.2%6.20 
Output88.1 557.50 490.99 
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