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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 528.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)89.9 335.00 301.16 176.98 159.11 
Total4.8 95.2 1003.00 955.14 529.88 504.60 
Losses 0.3%2.84 1.50 
Output4.8 95.2 1000.00 952.30 503.10 
Losses before baking/boiling, shrinkage 0.14851%95.2 1.49 1.42 0.79 0.75 
Baking/boiling 0.0%0.0210.011
Losses after baking/boiling, shrinkage 0.14851%95.2 1.49 1.42 0.79 0.75 
List of recipes
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 176.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85149.72 149.50 26.50 26.46 
3Podvarka strawberry semifinished80.0 149.71 119.77 26.50 21.20 
4Citric acid (E330)91.2 1.00 0.91 0.18 0.16 
5Vanilla essence—  1.00 —   0.18 —   
6Sign up
Total10.1 89.9 1002.37 900.80 177.40 159.42 
Losses 0.2%1.80 0.32 
Output10.1 89.9 1000.00 899.00 176.98 159.11 
Losses before baking/boiling, shrinkage 0.09971%89.9 1.00 0.90 0.18 0.16 
Baking/boiling 0.04%0.37 0.066
Losses after baking/boiling, shrinkage 0.09971%89.9 1.00 0.90 0.18 0.16 
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 352.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.41 277.22 125.43 97.83 
3Citric acid (E330)91.2 1.00 0.91 0.35 0.32 
4Essence strawberry—  0.50 —   0.18 —   
5Vanilla essence—  0.50 —   0.18 —   
Total7.5 92.5 1068.24 987.90 376.99 348.63 
Losses 0.9%8.90 3.14 
Output2.1 97.9 1000.00 979.00 352.90 345.49 
Losses before baking/boiling, shrinkage 0.45023%92.5 4.81 4.45 1.70 1.57 
Baking/boiling 5.54%58.89 20.78 
Losses after baking/boiling, shrinkage 0.45023%97.9 4.54 4.45 1.60 1.57 
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 124.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 220.83 172.25 27.38 21.36 
3water—  51.12 —   6.34 —   
Total10.0 90.0 1008.06 907.25 125.01 112.51 
Losses 0.8%7.25 0.90 
Output10.0 90.0 1000.00 900.00 124.01 111.61 
Losses before baking/boiling, shrinkage 0.39974%90.0 4.03 3.63 0.50 0.45 
Losses after baking/boiling, shrinkage 0.39974%90.0 4.03 3.63 0.50 0.45 
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 26.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85715.95 714.88 18.97 18.94 
Total50.8 49.2 1639.75 807.26 43.45 21.39 
Losses 0.9%7.26 0.19 
Output20.0 80.0 1000.00 800.00 26.50 21.20 
Losses before baking/boiling, shrinkage 0.44943%49.2 7.37 3.63 0.20 0.10 
Baking/boiling 38.46%627.85 16.64 
Losses after baking/boiling, shrinkage 0.44943%80.0 4.54 3.63 0.12 0.10 
Consolidated recipe, k=1.005927
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 528.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85361.11 360.57 363.25 362.70 
2Starch syrup78.0 152.81 119.19 153.72 119.90 
3Powdered sugar99.8526.50 26.46 26.65 26.61 
4Strawberry puree10.0 24.48 2.45 24.62 2.46 
5water—  6.34 —   6.38 —   
6Sign up91.2 0.53 0.48 0.53 0.49 
7Vanilla essence—  0.35 —   0.36 —   
8Essence strawberry—  0.22 —   0.22 —   
Total572.34 509.15 575.73 512.17 
Total phase loss 1.2%6.05 
Other losses 0.59%3.02 
General losses 1.8%9.07 
Output95.2 528.30 503.10 528.30 503.10 
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Recipe on No. 161 Caramel "Christmas tree", wrapped contained in handbooks:

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