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All groups → All products → Caramel → Caramel with liqueur fillings → No. 142 Caramel "Solnechnaya", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe No. 142 Caramel "Solnechnaya", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 669.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 330.01 277.21 220.91 185.56 
Total6.7 93.3 1003.04 936.10 671.43 626.63 
Losses 0.3%2.80 1.88 
Output6.7 93.3 1000.00 933.30 624.75 
Losses before baking/boiling, shrinkage 0.14981%93.3 1.50 1.40 1.01 0.94 
Baking/boiling 0.0%0.0350.023
Losses after baking/boiling, shrinkage 0.14981%93.3 1.50 1.40 1.01 0.94 
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 450.53 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 354.29 276.35 159.62 124.50 
3Granulated sugar (for burning)99.854.07 4.06 1.83 1.83 
4Vanilla essence—  1.00 —   0.45 —   
Total7.5 92.5 1067.90 987.89 481.12 445.07 
Losses 0.9%8.89 4.00 
Output2.1 97.9 1000.00 979.00 450.53 441.07 
Losses before baking/boiling, shrinkage 0.44981%92.5 4.80 4.44 2.16 2.00 
Baking/boiling 5.51%58.56 26.38 
Losses after baking/boiling, shrinkage 0.44981%97.9 4.54 4.44 2.04 2.00 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 220.91 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85236.19 235.84 52.18 52.10 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 220.00 162.80 48.60 35.96 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.00 37.80 9.94 8.35 
5Cocoa powder [Skurikhin]95.0 45.00 42.75 9.94 9.44 
6Sign up
7Alcohol—  15.00 —   3.31 —   
8Vanilla essence—  1.00 —   0.22 —   
Total19.6 80.4 1054.55 847.63 232.96 187.25 
Losses 0.9%7.63 1.68 
Output16.0 84.0 1000.00 840.00 220.91 185.56 
Losses before baking/boiling, shrinkage 0.44987%80.4 4.74 3.81 1.05 0.84 
Baking/boiling 4.31%45.27 10.00 
Losses after baking/boiling, shrinkage 0.44987%84.0 4.54 3.81 1.00 0.84 
Consolidated recipe, k=1.005121
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 669.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85373.23 372.67 375.14 374.57 
2Starch syrup78.0 263.97 205.89 265.32 206.95 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 48.60 35.96 48.85 36.15 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.94 8.35 9.99 8.39 
5Cocoa powder [Skurikhin]95.0 9.94 9.44 9.99 9.49 
6Sign up—  4.42 —   4.44 —   
7Alcohol—  3.31 —   3.33 —   
8Vanilla essence—  0.67 —   0.67 —   
Total714.08 632.32 717.73 635.56 
Total phase loss 1.2%7.57 
Other losses 0.51%3.24 
General losses 1.7%10.80 
Output93.3 669.40 624.75 669.40 624.75 
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Recipe on No. 142 Caramel "Solnechnaya", wrapped contained in handbooks:

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