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All groups → All products → Caramel → Caramel with fondant fillings → No. 161 Caramel "Christmas tree", wrapped → No. 161 → Consolidated recipe

Consolidated recipe: No. 161 Caramel "Christmas tree", wrapped

No. 161
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 328.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	89.9	335.00	301.16	109.91	98.81
	Total	4.8 95.2	1003.00	955.14	329.08	313.38
	Losses 0.3%			2.84		0.93
	Output	4.8 95.2	1000.00	952.30		312.45
	Losses before baking/boiling, shrinkage 0.14851%	95.2	1.49	1.42	0.49	0.47
	Baking/boiling 0.0%		0.021		0.007
	Losses after baking/boiling, shrinkage 0.14851%	95.2	1.49	1.42	0.49	0.47

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Filling (caramel) in car. No. 161
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 109.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	149.72	149.50	16.46	16.43
3	Podvarka strawberry semifinished	80.0	149.71	119.77	16.46	13.16
4	Citric acid (E330)	91.2	1.00	0.91	0.11	0.10
5	Vanilla essence	—	1.00	—	0.11	—
6	Sign up
	Total	10.1 89.9	1002.37	900.80	110.17	99.01
	Losses 0.2%			1.80		0.20
	Output	10.1 89.9	1000.00	899.00	109.91	98.81
	Losses before baking/boiling, shrinkage 0.09971%	89.9	1.00	0.90	0.11	0.10
	Baking/boiling 0.04%		0.37		0.041
	Losses after baking/boiling, shrinkage 0.09971%	89.9	1.00	0.90	0.11	0.10

Caramel mass (in caramel) in car. No. 161
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 219.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	355.41	277.22	77.90	60.76
3	Citric acid (E330)	91.2	1.00	0.91	0.22	0.20
4	Essence strawberry	—	0.50	—	0.11	—
5	Vanilla essence	—	0.50	—	0.11	—
	Total	7.5 92.5	1068.24	987.90	234.13	216.52
	Losses 0.9%			8.90		1.95
	Output	2.1 97.9	1000.00	979.00	219.17	214.57
	Losses before baking/boiling, shrinkage 0.45023%	92.5	4.81	4.45	1.05	0.97
	Baking/boiling 5.54%		58.89		12.91
	Losses after baking/boiling, shrinkage 0.45023%	97.9	4.54	4.45	1.00	0.97

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 77.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	220.83	172.25	17.01	13.27
3	water	—	51.12	—	3.94	—
	Total	10.0 90.0	1008.06	907.25	77.64	69.87
	Losses 0.8%			7.25		0.56
	Output	10.0 90.0	1000.00	900.00	77.02	69.31
	Losses before baking/boiling, shrinkage 0.39974%	90.0	4.03	3.63	0.31	0.28
	Losses after baking/boiling, shrinkage 0.39974%	90.0	4.03	3.63	0.31	0.28

Podvarka strawberry semifinished in car. No. 161
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 16.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	715.95	714.88	11.78	11.76
	Total	50.8 49.2	1639.75	807.26	26.98	13.28
	Losses 0.9%			7.26		0.12
	Output	20.0 80.0	1000.00	800.00	16.46	13.16
	Losses before baking/boiling, shrinkage 0.44943%	49.2	7.37	3.63	0.12	0.060
	Baking/boiling 38.46%		627.85		10.33
	Losses after baking/boiling, shrinkage 0.44943%	80.0	4.54	3.63	0.075	0.060

Consolidated recipe, k=1.005927
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 328.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	224.27	223.93	225.60	225.26
2	Starch syrup	78.0	94.90	74.02	95.47	74.46
3	Powdered sugar	99.85	16.46	16.43	16.55	16.53
4	Strawberry puree	10.0	15.20	1.52	15.29	1.53
5	water	—	3.94	—	3.96	—
6	Sign up	91.2	0.33	0.30	0.33	0.30
7	Vanilla essence	—	0.22	—	0.22	—
8	Essence strawberry	—	0.14	—	0.14	—
	Total		355.45	316.21	357.56	318.08
	Total phase loss 1.2%			3.76
	Other losses 0.59%					1.87
	General losses 1.8%					5.63
	Output	95.2	328.10	312.45	328.10	312.45

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	no data
Fish and products thereof.	no data	no data
Peanuts and products thereof.	no data	no data
Soybeans and products thereof.	no data	no data
Milk and products thereof (including lactose).	no data	no data
Nut sand products thereof.	no data	no data
Celery and products thereof.	no data	no data
Mustard and products thereof.	no data	no data
Sesame seeds and products thereof.	no data	no data
Sulphur dioxide and sulphites.	no data	no data
Lupin and products thereof.	no data	no data
Molluscs and products thereof.	no data	no data
Aspartame and aspartame-acesulfame salt.	no data	no data

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Recipe on No. 161 Caramel "Christmas tree", wrapped contained in handbooks:

1986 Recipes for caramel. Part 2. Caramel with fillings: fondant, milk, etc.

Consolidated recipe: No. 161 Caramel "Christmas tree", wrapped

Recipe on No. 161 Caramel "Christmas tree", wrapped contained in handbooks:

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