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

Consolidated recipe No. 145 Caramel "Student", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 638.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling86.0 330.00 283.80 210.74 181.23 
Total6.6 93.4 1003.00 936.61 640.52 598.12 
Losses 0.3%2.81 1.79 
Output6.6 93.4 1000.00 933.80 596.32 
Losses before baking/boiling, shrinkage 0.15001%93.4 1.50 1.40 0.96 0.90 
Baking/boiling -0.0%-0.009-0.006
Losses after baking/boiling, shrinkage 0.15001%93.4 1.50 1.40 0.96 0.90 
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 429.78 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 253.00 197.34 108.73 84.81 
3Whole milk powder the weight ratio of fat 26%96.0 60.94 58.50 26.19 25.14 
4Essence creamy—  0.50 —   0.21 —   
Total5.7 94.3 1038.50 978.82 446.32 420.67 
Losses 0.9%8.82 3.79 
Output3.0 97.0 1000.00 970.00 429.78 416.88 
Losses before baking/boiling, shrinkage 0.45036%94.3 4.68 4.41 2.01 1.89 
Baking/boiling 2.83%29.28 12.58 
Losses after baking/boiling, shrinkage 0.45036%97.0 4.54 4.41 1.95 1.89 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 210.74 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 407.26 301.37 85.83 63.51 
3Granulated sugar99.85168.83 168.58 35.58 35.53 
4Alcohol—  65.00 —   13.70 —   
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.48 34.84 8.74 7.34 
6Sign up
7Essence orange—  0.90 —   0.19 —   
8Essence creamy—  0.38 —   0.080—   
Total24.0 76.0 1142.09 867.81 240.68 182.88 
Losses 0.9%7.81 1.65 
Output14.0 86.0 1000.00 860.00 210.74 181.23 
Losses before baking/boiling, shrinkage 0.45013%76.0 5.14 3.91 1.08 0.82 
Baking/boiling 11.65%132.41 27.90 
Losses after baking/boiling, shrinkage 0.45013%86.0 4.54 3.91 0.96 0.82 
Consolidated recipe, k=1.005108
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 638.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85346.76 346.24 348.54 348.01 
2Starch syrup78.0 199.23 155.40 200.24 156.19 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 85.83 63.51 86.26 63.84 
4Whole milk powder the weight ratio of fat 26%96.0 26.19 25.14 26.32 25.27 
5Alcohol—  13.70 —   13.77 —   
6Sign up84.0 8.74 7.34 8.79 7.38 
7Cocoa mass97.4 6.08 5.92 6.11 5.95 
8Essence creamy—  0.29 —   0.30 —   
9Essence orange—  0.19 —   0.19 —   
Total687.01 603.55 690.52 606.64 
Total phase loss 1.2%7.23 
Other losses 0.51%3.08 
General losses 1.7%10.31 
Output93.4 638.60 596.32 638.60 596.32 
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Recipe on No. 145 Caramel "Student", wrapped contained in handbooks:

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