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

Consolidated recipe No. 129 Caramel "Moskvichka", 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 805.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	251.26	249.00	202.34	200.52
	Total	9.2 90.8	1005.05	912.86	809.37	735.13
	Losses 0.5%			4.56		3.67
	Output	9.2 90.8	1000.00	908.30		731.45
	Losses before baking/boiling, shrinkage 0.24985%	90.8	2.51	2.28	2.02	1.84
	Baking/boiling 0.0%		0.028		0.022
	Losses after baking/boiling, shrinkage 0.24985%	90.8	2.51	2.28	2.02	1.84

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Unglazed caramel
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 607.03 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	69.0	341.01	235.30	207.00	142.83
	Total	11.9 88.1	1002.96	883.35	608.82	536.21
	Losses 0.3%			2.65		1.61
	Output	11.9 88.1	1000.00	880.70	607.03	534.61
	Losses before baking/boiling, shrinkage 0.14977%	88.1	1.50	1.32	0.91	0.80
	Baking/boiling -0.0%		-0.044		-0.027
	Losses after baking/boiling, shrinkage 0.14977%	88.1	1.50	1.32	0.91	0.80

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 207 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	118.14	92.15	24.46	19.08
3	Chocolate paste	92.8	117.75	109.27	24.37	22.62
4	water	—	57.15	—	11.83	—
5	Alcohol	—	43.30	—	8.96	—
6	Sign up
	Total	31.0 69.0	1009.09	696.27	208.88	144.13
	Losses 0.9%			6.27		1.30
	Output	31.0 69.0	1000.00	690.00	207.00	142.83
	Losses before baking/boiling, shrinkage 0.45054%	69.0	4.55	3.14	0.94	0.65
	Losses after baking/boiling, shrinkage 0.45054%	69.0	4.55	3.14	0.94	0.65

Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 401.82 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	355.73	277.47	142.94	111.49
3	Vanilla essence	—	2.00	—	0.80	—
	Total	7.6 92.4	1069.22	987.89	429.64	396.96
	Losses 0.9%			8.89		3.57
	Output	2.1 97.9	1000.00	979.00	401.82	393.38
	Losses before baking/boiling, shrinkage 0.45006%	92.4	4.81	4.45	1.93	1.79
	Baking/boiling 5.62%		59.87		24.06
	Losses after baking/boiling, shrinkage 0.45006%	97.9	4.54	4.45	1.82	1.79

Chocolate paste
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.37 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	202.43	170.04	4.93	4.14
	Total	7.2 92.8	1012.15	939.28	24.67	22.89
	Losses 1.2%			11.28		0.27
	Output	7.2 92.8	1000.00	928.00	24.37	22.62
	Losses before baking/boiling, shrinkage 0.60021%	92.8	6.08	5.64	0.15	0.14
	Losses after baking/boiling, shrinkage 0.60021%	92.8	6.08	5.64	0.15	0.14

Consolidated recipe, k=1.005042
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 805.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	285.89	285.46	287.33	286.90
2	Chocolate glaze [Skurikhin]	99.1	202.34	200.52	203.36	201.53
3	Starch syrup	78.0	167.40	130.57	168.24	131.23
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	138.43	102.44	139.12	102.95
5	Cocoa powder [Skurikhin]	95.0	19.74	18.75	19.84	18.84
6	Sign up	—	11.83	—	11.89	—
7	Alcohol	—	8.96	—	9.01	—
8	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	4.93	4.14	4.96	4.17
9	Vanilla essence	—	1.64	—	1.65	—
	Total		841.16	741.88	845.40	745.62
	Total phase loss 1.4%			10.43
	Other losses 0.5%					3.74
	General losses 1.9%					14.17
	Output	90.8	805.30	731.45	805.30	731.45

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Consolidated recipe No. 129 Caramel "Moskvichka", glazed, wrapped

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