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

Consolidated recipe No. 138 Caramel "Svityazanka", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 737.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 334.00 280.56 246.36 206.94 
Total7.3 92.7 1003.00 929.49 739.81 685.59 
Losses 0.3%2.79 2.06 
Output7.3 92.7 1000.00 926.70 683.53 
Losses before baking/boiling, shrinkage 0.15008%92.7 1.51 1.40 1.11 1.03 
Baking/boiling -0.0%-0.011-0.008
Losses after baking/boiling, shrinkage 0.15008%92.7 1.51 1.40 1.11 1.03 
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 493.45 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 278.42 217.17 137.39 107.16 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 250.16 185.12 123.44 91.35 
4Essence of rum—  0.50 —   0.25 —   
Total11.5 88.5 1106.47 978.81 545.99 483.00 
Losses 0.9%8.81 4.35 
Output3.0 97.0 1000.00 970.00 493.45 478.65 
Losses before baking/boiling, shrinkage 0.45003%88.5 4.98 4.40 2.46 2.17 
Baking/boiling 8.8%96.95 47.84 
Losses after baking/boiling, shrinkage 0.45003%97.0 4.54 4.40 2.24 2.17 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 246.36 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 342.27 253.28 84.32 62.40 
3Granulated sugar99.85222.36 222.03 54.78 54.70 
4Cognac—  48.68 —   11.99 —   
5Vanilla essence—  1.03 —   0.25 —   
6Sign up
Total22.4 77.6 1092.19 847.62 269.07 208.82 
Losses 0.9%7.62 1.88 
Output16.0 84.0 1000.00 840.00 246.36 206.94 
Losses before baking/boiling, shrinkage 0.44971%77.6 4.91 3.81 1.21 0.94 
Baking/boiling 7.61%82.74 20.38 
Losses after baking/boiling, shrinkage 0.44971%84.0 4.54 3.81 1.12 0.94 
Consolidated recipe, k=1.005114
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 737.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85339.70 339.19 341.43 340.92 
2Starch syrup78.0 254.98 198.89 256.29 199.90 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 207.76 153.75 208.83 154.53 
4Cognac—  11.99 —   12.05 —   
5Essence of rum—  0.37 —   0.38 —   
6Sign up—  0.25 —   0.26 —   
Total815.06 691.82 819.23 695.35 
Total phase loss 1.2%8.28 
Other losses 0.51%3.54 
General losses 1.7%11.82 
Output92.7 737.60 683.53 737.60 683.53 
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Recipe on No. 138 Caramel "Svityazanka", wrapped contained in handbooks:

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