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All groups → All products → Caramel → Caramel with liqueur fillings → No. 147 Caramel "Hockey", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe No. 147 Caramel "Hockey", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 545.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 330.00 277.20 180.02 151.21 
Total6.7 93.3 1003.00 936.07 547.14 510.62 
Losses 0.3%2.77 1.51 
Output6.7 93.3 1000.00 933.30 509.12 
Losses before baking/boiling, shrinkage 0.1478%93.3 1.48 1.38 0.81 0.75 
Baking/boiling 0.0%0.0350.019
Losses after baking/boiling, shrinkage 0.1478%93.3 1.48 1.38 0.81 0.75 
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 367.12 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.67 275.08 129.47 100.99 
3Cocoa mass97.4 8.77 8.54 3.22 3.14 
4Vanilla essence—  2.00 —   0.73 —   
Total7.6 92.4 1068.77 987.90 392.37 362.68 
Losses 0.9%8.90 3.27 
Output2.1 97.9 1000.00 979.00 367.12 359.41 
Losses before baking/boiling, shrinkage 0.45028%92.4 4.81 4.45 1.77 1.63 
Baking/boiling 5.58%59.41 21.81 
Losses after baking/boiling, shrinkage 0.45028%97.9 4.54 4.45 1.67 1.63 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 180.02 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 299.99 221.99 54.00 39.96 
3Granulated sugar99.85223.23 222.90 40.18 40.12 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 25.00 21.00 4.50 3.78 
5Cocoa powder [Skurikhin]95.0 25.00 23.75 4.50 4.28 
6Sign up
7Alcohol—  10.00 —   1.80 —   
8Cocoa mass97.4 10.00 9.74 1.80 1.75 
9Vanilla essence—  2.50 —   0.45 —   
Total20.6 79.4 1067.19 847.62 192.11 152.59 
Losses 0.9%7.62 1.37 
Output16.0 84.0 1000.00 840.00 180.02 151.21 
Losses before baking/boiling, shrinkage 0.44975%79.4 4.80 3.81 0.86 0.69 
Baking/boiling 5.45%57.85 10.41 
Losses after baking/boiling, shrinkage 0.44975%84.0 4.54 3.81 0.82 0.69 
Consolidated recipe, k=1.005156
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 545.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85299.13 298.68 300.67 300.22 
2Starch syrup78.0 209.84 163.68 210.93 164.52 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 54.00 39.96 54.28 40.17 
4Cocoa mass97.4 5.02 4.89 5.05 4.91 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.50 3.78 4.52 3.80 
6Sign up95.0 4.50 4.28 4.52 4.30 
7Cognac—  4.50 —   4.52 —   
8Alcohol—  1.80 —   1.81 —   
9Vanilla essence—  1.18 —   1.19 —   
Total584.48 515.26 587.49 517.92 
Total phase loss 1.2%6.15 
Other losses 0.51%2.66 
General losses 1.7%8.80 
Output93.3 545.50 509.12 545.50 509.12 
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Recipe on No. 147 Caramel "Hockey", wrapped contained in handbooks:

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