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Ready caramel → Raspberry in cara. No. 303 → Consolidated recipe

Consolidated recipe Ready caramel

Ready caramel Raspberry in cara. No. 303
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 405.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Liqueur filling	83.0	300.90	249.75	121.89	101.17
3	Butter-sugar filling	99.8	60.17	60.05	24.37	24.33
	Total	6.5 93.5	1002.96	938.21	406.30	380.07
	Losses 0.3%			2.81		1.14
	Output	6.5 93.5	1000.00	935.40		378.93
	Losses before baking/boiling, shrinkage 0.14959%	93.5	1.50	1.40	0.61	0.57
	Baking/boiling -0.0%		-0.041		-0.017
	Losses after baking/boiling, shrinkage 0.14959%	93.5	1.50	1.40	0.61	0.57

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Caramel mass (in caramel) in car. No. 303 (raspberry)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 260.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	353.77	275.94	91.99	71.75
3	Citric acid (E330)	91.2	6.00	5.47	1.56	1.42
4	Essence raspberry	—	1.00	—	0.26	—
5	Indigo dye (E132)	—	0.20	—	0.052	—
	Total	7.5 92.5	1068.51	987.89	277.84	256.88
	Losses 0.9%			8.89		2.31
	Output	2.1 97.9	1000.00	979.00	260.03	254.57
	Losses before baking/boiling, shrinkage 0.45001%	92.5	4.81	4.45	1.25	1.16
	Baking/boiling 5.56%		59.16		15.38
	Losses after baking/boiling, shrinkage 0.45001%	97.9	4.54	4.45	1.18	1.16

Liqueur filling in car. No. 303 (raspberry)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 121.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	440.23	439.57	53.66	53.58
3	Starch syrup	78.0	440.23	343.38	53.66	41.86
4	Raspberry tincture	—	18.13	—	2.21	—
5	Alcohol	—	12.09	—	1.47	—
6	Sign up
7	Essence raspberry	—	0.50	—	0.061	—
	Total	41.2 58.8	1424.32	837.54	173.62	102.09
	Losses 0.9%			7.54		0.92
	Output	17.0 83.0	1000.00	830.00	121.89	101.17
	Losses before baking/boiling, shrinkage 0.45034%	58.8	6.41	3.77	0.78	0.46
	Baking/boiling 29.15%		413.36		50.39
	Losses after baking/boiling, shrinkage 0.45034%	83.0	4.54	3.77	0.55	0.46

Butter-sugar filling in car. No. 303,305
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Coconut oil	100.0	298.61	298.61	7.28	7.28
3	Citric acid (E330)	91.2	5.96	5.44	0.15	0.13
4	Lemon essence	—	1.00	—	0.024	—
	Total	0.26 99.74	1005.59	1003.02	24.51	24.45
	Losses 0.5%			5.02		0.12
	Output	0.2 99.8	1000.00	998.00	24.37	24.33
	Losses before baking/boiling, shrinkage 0.25002%	99.74	2.51	2.51	0.061	0.061
	Baking/boiling 0.06%		0.56		0.014
	Losses after baking/boiling, shrinkage 0.25002%	99.8	2.51	2.51	0.061	0.061

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 405.1 kg finished product
			in kind	in solids
1	Sign up	99.85	237.64	237.29
2	Starch syrup	78.0	145.65	113.61
3	Raspberry puree	10.0	62.06	6.21
4	Powdered sugar	99.85	17.06	17.04
5	Coconut oil	100.0	7.28	7.28
6	Sign up	—	2.21	—
7	Citric acid (E330)	91.2	2.20	2.00
8	Alcohol	—	1.47	—
9	Essence raspberry	—	0.32	—
10	Indigo dye (E132)	—	0.052	—
11	Sign up	—	0.024	—
	Total		475.97	383.42
	General losses 1.2%			4.49
	Output	93.5	405.10	378.93

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Consolidated recipe Ready caramel

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