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All groups → All products → Caramel → Caramel with honey fillings → No. 154 Cinderella caramel, wrapped → Ready caramel → Consolidated recipe

Consolidated recipe No. 154 Cinderella caramel, wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 587.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling86.0 335.00 288.10 196.78 169.23 
Total6.7 93.3 1003.00 936.06 589.16 549.84 
Losses 0.29%2.76 1.62 
Output6.7 93.3 1000.00 933.30 548.22 
Losses before baking/boiling, shrinkage 0.14743%93.3 1.48 1.38 0.87 0.81 
Baking/boiling 0.0%0.0430.025
Losses after baking/boiling, shrinkage 0.14743%93.3 1.48 1.38 0.87 0.81 
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 392.38 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 282.69 220.50 110.92 86.52 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 246.85 182.67 96.86 71.68 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 30.12 25.30 11.82 9.93 
5Vanilla essence—  1.95 —   0.77 —   
Total12.0 88.0 1112.78 978.81 436.64 384.07 
Losses 0.9%8.81 3.46 
Output3.0 97.0 1000.00 970.00 392.38 380.61 
Losses before baking/boiling, shrinkage 0.4501%88.0 5.01 4.41 1.97 1.73 
Baking/boiling 9.32%103.23 40.51 
Losses after baking/boiling, shrinkage 0.4501%97.0 4.54 4.41 1.78 1.73 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 196.78 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 289.84 214.48 57.03 42.21 
3Granulated sugar99.85231.57 231.22 45.57 45.50 
4Natural honey78.0 84.95 66.26 16.72 13.04 
5Lemon soup69.0 49.97 34.48 9.83 6.78 
6Sign up
Total18.5 81.5 1065.12 867.82 209.59 170.77 
Losses 0.9%7.82 1.54 
Output14.0 86.0 1000.00 860.00 196.78 169.23 
Losses before baking/boiling, shrinkage 0.45053%81.5 4.80 3.91 0.94 0.77 
Baking/boiling 5.26%55.78 10.98 
Losses after baking/boiling, shrinkage 0.45053%86.0 4.55 3.91 0.89 0.77 
Consolidated recipe, k=1.005877
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 587.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85261.84 261.45 263.38 262.98 
2Starch syrup78.0 183.10 142.82 184.18 143.66 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 153.89 113.88 154.80 114.55 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 20.08 16.87 20.20 16.97 
5Natural honey78.0 16.72 13.04 16.81 13.12 
6Sign up69.0 9.83 6.78 9.89 6.82 
7Vanilla essence—  0.77 —   0.77 —   
Total646.23 554.84 650.03 558.10 
Total phase loss 1.2%6.62 
Other losses 0.58%3.26 
General losses 1.8%9.88 
Output93.3 587.40 548.22 587.40 548.22 
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Recipe on No. 154 Cinderella caramel, wrapped contained in handbooks:

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