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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 73.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling83.0 330.01 273.91 24.12 20.02 
Total7.0 93.0 1003.03 932.79 73.32 68.19 
Losses 0.3%2.79 0.20 
Output7.0 93.0 1000.00 930.00 67.98 
Losses before baking/boiling, shrinkage 0.14981%93.0 1.50 1.40 0.11 0.10 
Baking/boiling 0.0%0.0250.002
Losses after baking/boiling, shrinkage 0.14981%93.0 1.50 1.40 0.11 0.10 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 24.12 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate mass94.4 275.81 260.36 6.65 6.28 
3Starch syrup78.0 242.03 188.78 5.84 4.55 
4Granulated sugar99.85120.98 120.80 2.92 2.91 
5Cognac—  70.00 —   1.69 —   
6Sign up
Total21.8 78.2 1071.44 837.55 25.85 20.20 
Losses 0.9%7.55 0.18 
Output17.0 83.0 1000.00 830.00 24.12 20.02 
Losses before baking/boiling, shrinkage 0.45045%78.2 4.83 3.77 0.12 0.091
Baking/boiling 5.82%62.07 1.50 
Losses after baking/boiling, shrinkage 0.45045%83.0 4.55 3.77 0.11 0.091
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 49.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 354.27 276.33 17.43 13.59 
3Cocoa mass97.4 4.18 4.07 0.21 0.20 
4Vanilla essence—  1.00 —   0.049—   
Total7.5 92.5 1068.00 987.89 52.54 48.60 
Losses 0.9%8.89 0.44 
Output2.1 97.9 1000.00 979.00 49.20 48.16 
Losses before baking/boiling, shrinkage 0.4499%92.5 4.80 4.44 0.24 0.22 
Baking/boiling 5.52%58.66 2.89 
Losses after baking/boiling, shrinkage 0.4499%97.9 4.54 4.44 0.22 0.22 
Chocolate mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6.65 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 302.87 254.41 2.02 1.69 
3Cocoa powder [Skurikhin]95.0 154.31 146.59 1.03 0.98 
Total5.6 94.4 1012.48 955.47 6.74 6.36 
Losses 1.2%11.47 0.076
Output5.6 94.4 1000.00 944.00 6.65 6.28 
Losses before baking/boiling, shrinkage 0.60035%94.4 6.08 5.74 0.0400.038
Baking/boiling 0.03%0.33 0.002
Losses after baking/boiling, shrinkage 0.60035%94.4 6.08 5.74 0.0400.038
Consolidated recipe, k=1.004003
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 73.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8537.78 37.72 37.93 37.87 
2Starch syrup78.0 23.27 18.15 23.36 18.22 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 8.72 6.46 8.76 6.48 
4Powdered sugar99.853.69 3.69 3.71 3.70 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.02 1.69 2.02 1.70 
6Sign up—  1.69 —   1.70 —   
7Cocoa powder [Skurikhin]95.0 1.03 0.98 1.03 0.98 
8Cocoa mass97.4 0.21 0.20 0.21 0.20 
9Vanilla essence—  0.073—   0.074—   
Total78.47 68.88 78.79 69.16 
Total phase loss 1.3%0.90 
Other losses 0.4%0.28 
General losses 1.7%1.18 
Output93.0 73.10 67.98 73.10 67.98 
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Recipe on No. 150 Caramel "Chocolate-cognac", wrapped contained in handbooks:

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