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All groups → All products → Caramel → Caramel with liqueur fillings → No. 145 Caramel "Student", wrapped → Caramel mass → Consolidated recipe

Consolidated recipe Caramel mass

Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 504.9 kg phases
			in kind	in solids	in kind	in solids
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2	Starch syrup	78.0	253.00	197.34	127.74	99.64
3	Whole milk powder the weight ratio of fat 26%	96.0	60.94	58.50	30.77	29.54
4	Essence creamy	—	0.50	—	0.25	—
	Total	5.7 94.3	1038.50	978.82	524.34	494.20
	Losses 0.9%			8.82		4.45
	Output	3.0 97.0	1000.00	970.00		489.75
	Losses before baking/boiling, shrinkage 0.45036%	94.3	4.68	4.41	2.36	2.23
	Baking/boiling 2.83%		29.28		14.78
	Losses after baking/boiling, shrinkage 0.45036%	97.0	4.54	4.41	2.29	2.23