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Caramel mass (in halva) → Recipe No. 3 → Consolidated recipe

Consolidated recipe: Recipe No. 3

Caramel mass (in halva) Recipe No. 3
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 186.1 kg phases
in kind
in solids
in kind
in solids
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2Starch syrup78.0 512.04 399.39 95.29 74.33 
3Hydrochloric acid 10% solution (E507)—  0.70 —   0.13 —   
4Bicarbonate soda (E500(ii))100.0 0.20 0.20 0.0370.037
Total10.4 89.6 1101.14 986.91 204.92 183.66 
Losses 0.7%6.91 1.29 
Output2.0 98.0 1000.00 980.00 182.38 
Losses before baking/boiling, shrinkage 0.35003%89.6 3.85 3.45 0.72 0.64 
Baking/boiling 8.54%93.76 17.45 
Losses after baking/boiling, shrinkage 0.35003%98.0 3.52 3.45 0.66 0.64 
List of recipes
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 mass (in halva) (Recipe No. 3) included in recipes:

№05 Halva "Druzhkovskaya"No. 05
№14 Halva "Pleasure"No. 14
№15 Halva "Tenderness"No. 15
Knocked down caramel massRecipe No. 3
Knocked down caramel massRecipe No. 5

Recipe on Caramel mass (in halva) (Recipe No. 3) contained in handbooks:

calculations, forms, documents: