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All groups → All products → Caramel → Caramel with liqueur fillings → No. 150 Caramel "Chocolate-cognac", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe: No. 150 Caramel "Chocolate-cognac", wrapped

Ready caramel
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 984 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	83.0	330.01	273.91	324.73	269.53
	Total	7.0 93.0	1003.03	932.79	986.98	917.87
	Losses 0.3%			2.79		2.75
	Output	7.0 93.0	1000.00	930.00		915.12
	Losses before baking/boiling, shrinkage 0.14981%	93.0	1.50	1.40	1.48	1.38
	Baking/boiling 0.0%		0.025		0.024
	Losses after baking/boiling, shrinkage 0.14981%	93.0	1.50	1.40	1.48	1.38

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Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 324.73 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate mass	94.4	275.81	260.36	89.56	84.55
3	Starch syrup	78.0	242.03	188.78	78.59	61.30
4	Granulated sugar	99.85	120.98	120.80	39.29	39.23
5	Cognac	—	70.00	—	22.73	—
6	Sign up
	Total	21.8 78.2	1071.44	837.55	347.93	271.98
	Losses 0.9%			7.55		2.45
	Output	17.0 83.0	1000.00	830.00	324.73	269.53
	Losses before baking/boiling, shrinkage 0.45045%	78.2	4.83	3.77	1.57	1.23
	Baking/boiling 5.82%		62.07		20.16
	Losses after baking/boiling, shrinkage 0.45045%	83.0	4.55	3.77	1.48	1.23

Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 662.25 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	354.27	276.33	234.62	183.00
3	Cocoa mass	97.4	4.18	4.07	2.77	2.70
4	Vanilla essence	—	1.00	—	0.66	—
	Total	7.5 92.5	1068.00	987.89	707.28	654.23
	Losses 0.9%			8.89		5.89
	Output	2.1 97.9	1000.00	979.00	662.25	648.34
	Losses before baking/boiling, shrinkage 0.4499%	92.5	4.80	4.44	3.18	2.94
	Baking/boiling 5.52%		58.66		38.84
	Losses after baking/boiling, shrinkage 0.4499%	97.9	4.54	4.44	3.01	2.94

Chocolate mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 89.56 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	302.87	254.41	27.13	22.79
3	Cocoa powder [Skurikhin]	95.0	154.31	146.59	13.82	13.13
	Total	5.6 94.4	1012.48	955.47	90.68	85.58
	Losses 1.2%			11.47		1.03
	Output	5.6 94.4	1000.00	944.00	89.56	84.55
	Losses before baking/boiling, shrinkage 0.60035%	94.4	6.08	5.74	0.54	0.51
	Baking/boiling 0.03%		0.33		0.029
	Losses after baking/boiling, shrinkage 0.60035%	94.4	6.08	5.74	0.54	0.51

Consolidated recipe, k=1.004003
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 984 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	508.52	507.76	510.56	509.79
2	Starch syrup	78.0	313.21	244.30	314.46	245.28
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	117.43	86.90	117.90	87.25
4	Powdered sugar	99.85	49.73	49.66	49.93	49.86
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	27.13	22.79	27.23	22.88
6	Sign up	—	22.73	—	22.82	—
7	Cocoa powder [Skurikhin]	95.0	13.82	13.13	13.88	13.18
8	Cocoa mass	97.4	2.77	2.70	2.78	2.71
9	Vanilla essence	—	0.99	—	0.99	—
	Total		1056.33	927.23	1060.56	930.95
	Total phase loss 1.3%			12.11
	Other losses 0.4%					3.71
	General losses 1.7%					15.83
	Output	93.0	984.00	915.12	984.00	915.12

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	no data		no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on No. 150 Caramel "Chocolate-cognac", wrapped contained in handbooks:

1986 Recipes for caramel. Part 1. Candy caramel. Caramel with fillings: fruit and berry, liqueur, honey.

Consolidated recipe: No. 150 Caramel "Chocolate-cognac", wrapped

Recipe on No. 150 Caramel "Chocolate-cognac", wrapped contained in handbooks:

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