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All groups → All products → Caramel → Caramel with liqueur fillings → No. 135 Caramel "Regatta", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe No. 135 Caramel "Regatta", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 84.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 255.75 214.83 21.61 18.15 
Total6.3 93.7 1002.96 939.62 84.75 79.40 
Losses 0.3%2.82 0.24 
Output6.3 93.7 1000.00 936.80 79.16 
Losses before baking/boiling, shrinkage 0.15026%93.7 1.51 1.41 0.13 0.12 
Baking/boiling -0.01%-0.054-0.005
Losses after baking/boiling, shrinkage 0.15026%93.7 1.51 1.41 0.13 0.12 
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 63.14 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 349.41 258.56 22.06 16.33 
3Starch syrup78.0 288.67 225.16 18.23 14.22 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 39.21 32.94 2.48 2.08 
5Granulated sugar (for burning)99.854.05 4.04 0.26 0.26 
6Sign up
7Vanillin—  0.050—   0.003—   
Total14.2 85.8 1140.20 978.82 71.99 61.80 
Losses 0.9%8.82 0.56 
Output3.0 97.0 1000.00 970.00 63.14 61.25 
Losses before baking/boiling, shrinkage 0.45061%85.8 5.14 4.41 0.32 0.28 
Baking/boiling 11.5%130.51 8.24 
Losses after baking/boiling, shrinkage 0.45061%97.0 4.55 4.41 0.29 0.28 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 21.61 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 411.46 304.48 8.89 6.58 
3Granulated sugar99.85170.05 169.79 3.67 3.67 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.37 34.75 0.89 0.75 
5Alcohol—  35.00 —   0.76 —   
6Sign up
Total22.5 77.5 1093.25 847.64 23.63 18.32 
Losses 0.9%7.64 0.17 
Output16.0 84.0 1000.00 840.00 21.61 18.15 
Losses before baking/boiling, shrinkage 0.45065%77.5 4.93 3.82 0.11 0.083
Baking/boiling 7.7%83.78 1.81 
Losses after baking/boiling, shrinkage 0.45065%84.0 4.55 3.82 0.10 0.083
Consolidated recipe, k=1.005096
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 84.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8532.89 32.84 33.05 33.00 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 30.95 22.91 31.11 23.02 
3Starch syrup78.0 27.61 21.53 27.75 21.64 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.37 2.83 3.39 2.84 
5Alcohol—  0.76 —   0.76 —   
6Sign up—  0.027—   0.027—   
7Salt96.5 0.0130.0120.0130.012
8Vanillin—  0.003—   0.003—   
Total95.62 80.12 96.10 80.53 
Total phase loss 1.2%0.96 
Other losses 0.51%0.41 
General losses 1.7%1.37 
Output93.7 84.50 79.16 84.50 79.16 
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Recipe on No. 135 Caramel "Regatta", wrapped contained in handbooks:

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