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All groups → All products → Caramel → Caramel with liqueur fillings → No. 138 Caramel "Svityazanka", wrapped → Ready caramel → Home

Homemade recipe No. 138 Caramel "Svityazanka", wrapped Ready caramel

No. 138 Caramel "Svityazanka", wrapped Ready caramel

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up169.25 509.02 51.44 294.99 
Filling84.50 254.13 25.68 147.28 
Total253.75 763.15 77.12 442.27 
Output
List of recipes

No. 138 Caramel "Svityazanka", wrapped Caramel mass

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up97.72 293.90 29.70 170.32 
Starch syrup47.12 141.72 14.32 82.13 
Whole condensed milk with sugar the weight ratio of fat 8.5%42.34 127.34 12.87 73.79 
Essence of rum0.0850.25 0.0260.15 
Total187.27 563.22 56.92 326.40 
Output169.25 509.02 51.44 294.99 

No. 138 Caramel "Svityazanka", wrapped Filling

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up40.33 121.30 12.26 70.30 
Whole condensed milk with sugar the weight ratio of fat 8.5%28.92 86.98 8.79 50.41 
Granulated sugar18.79 56.51 5.71 32.75 
Cognac4.11 12.37 1.25 7.17 
Vanilla essence0.0870.26 0.0260.15 
Sign up0.0440.13 0.0130.077
Total92.29 277.56 28.05 160.85 
Output84.50 254.13 25.68 147.28 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up116.51 350.41 35.41 203.07 
Starch syrup87.46 263.03 26.58 152.43 
Whole condensed milk with sugar the weight ratio of fat 8.5%71.26 214.32 21.66 124.20 
Cognac4.11 12.37 1.25 7.17 
Essence of rum0.13 0.39 0.0390.22 
Sign up0.0870.26 0.0260.15 
Total279.56 840.78 84.97 487.25 
Output251.70 757.00 76.50 438.70 

Recipe on No. 138 Caramel "Svityazanka", wrapped contained in handbooks:

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