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Caramel without sprinkling → in car. No. 175 → Consolidated recipe

Consolidated recipe: Caramel without sprinkling

Caramel without sprinkling in car. No. 175
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 785.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)89.9 284.40 255.68 223.45 200.88 
Total4.4 95.6 1002.99 959.18 788.05 753.62 
Losses 0.3%2.88 2.26 
Output4.4 95.6 1000.00 956.30 751.36 
Losses before baking/boiling, shrinkage 0.14988%95.6 1.50 1.44 1.18 1.13 
Baking/boiling -0.0%-0.017-0.013
Losses after baking/boiling, shrinkage 0.14988%95.6 1.50 1.44 1.18 1.13 
List of recipes
Filling (caramel) in car. No. 175
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 223.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Citric acid (E330)91.2 7.99 7.29 1.79 1.63 
3Essence—  1.00 —   0.22 —   
Total10.1 89.9 1001.78 900.80 223.85 201.29 
Losses 0.2%1.80 0.40 
Output10.1 89.9 1000.00 899.00 223.45 200.88 
Losses before baking/boiling, shrinkage 0.09979%89.9 1.00 0.90 0.22 0.20 
Baking/boiling -0.02%-0.22 -0.049
Losses after baking/boiling, shrinkage 0.09979%89.9 1.00 0.90 0.22 0.20 
Caramel mass (in caramel) in car. No. 175
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 564.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.73 277.47 200.84 156.66 
3Essence—  1.00 —   0.56 —   
4Dye—  0.20 —   0.11 —   
Total7.5 92.5 1068.42 987.89 603.23 557.76 
Losses 0.9%8.89 5.02 
Output2.1 97.9 1000.00 979.00 564.60 552.74 
Losses before baking/boiling, shrinkage 0.45006%92.5 4.81 4.45 2.71 2.51 
Baking/boiling 5.55%59.07 33.35 
Losses after baking/boiling, shrinkage 0.45006%97.9 4.54 4.45 2.56 2.51 
Sugar lipstick basic recipe (in caramel)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 221.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 220.83 172.25 48.99 38.21 
3water—  51.12 —   11.34 —   
Total10.0 90.0 1008.06 907.25 223.63 201.27 
Losses 0.8%7.25 1.61 
Output10.0 90.0 1000.00 900.00 221.84 199.66 
Losses before baking/boiling, shrinkage 0.39974%90.0 4.03 3.63 0.89 0.80 
Losses after baking/boiling, shrinkage 0.39974%90.0 4.03 3.63 0.89 0.80 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 785.7 kg finished product
in kind
in solids
1Sign up99.85565.00 564.16 
2Starch syrup78.0 249.83 194.87 
3water—  11.34 —   
4Citric acid (E330)91.2 1.79 1.63 
5Essence—  0.79 —   
6Sign up—  0.11 —   
Total828.86 760.66 
General losses 1.2%9.29 
Output95.6 785.70 751.36 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Caramel without sprinkling (in car. No. 175) included in recipes:

No. 175 Caramel "Fondant", in sugarNo. 175

Recipe on Caramel without sprinkling contained in handbooks:

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