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All groups → All products → Caramel → Caramel with fondant fillings → No. 162 Caramel "Bunny-Zaznayka", wrapped → No. 162 → Consolidated recipe

Consolidated recipe: No. 162 Caramel "Bunny-Zaznayka", wrapped

No. 162
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 434.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)89.9 280.00 251.72 121.66 109.37 
Total4.3 95.7 1003.00 959.54 435.80 416.92 
Losses 0.3%2.84 1.23 
Output4.3 95.7 1000.00 956.70 415.69 
Losses before baking/boiling, shrinkage 0.14783%95.7 1.48 1.42 0.64 0.62 
Baking/boiling 0.0%0.0350.015
Losses after baking/boiling, shrinkage 0.14783%95.7 1.48 1.42 0.64 0.62 
List of recipes
Filling (caramel) in car. No. 162
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 121.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Citric acid (E330)91.2 2.00 1.82 0.24 0.22 
3Essence of rum—  0.75 —   0.091—   
Total10.1 89.9 1001.62 900.81 121.86 109.59 
Losses 0.2%1.81 0.22 
Output10.1 89.9 1000.00 899.00 121.66 109.37 
Losses before baking/boiling, shrinkage 0.1003%89.9 1.00 0.90 0.12 0.11 
Baking/boiling -0.04%-0.39 -0.047
Losses after baking/boiling, shrinkage 0.1003%89.9 1.01 0.90 0.12 0.11 
Caramel mass (in caramel) in car. No. 162
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 314.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.77 275.94 111.13 86.68 
3Citric acid (E330)91.2 6.00 5.47 1.88 1.72 
4Essence of rum—  0.75 —   0.24 —   
5Yellow paint—  0.15 —   0.047—   
Total7.5 92.5 1068.21 987.89 335.57 310.34 
Losses 0.9%8.89 2.79 
Output2.1 97.9 1000.00 979.00 314.14 307.55 
Losses before baking/boiling, shrinkage 0.45001%92.5 4.81 4.45 1.51 1.40 
Baking/boiling 5.54%58.86 18.49 
Losses after baking/boiling, shrinkage 0.45001%97.9 4.54 4.45 1.43 1.40 
Sugar lipstick in car. No. 162
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 121.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Carrot syrup68.0 159.40 108.39 19.37 13.17 
3Starch syrup78.0 89.95 70.16 10.93 8.53 
4water—  28.91 —   3.51 —   
Total10.0 90.0 1008.06 907.26 122.50 110.25 
Losses 0.8%7.26 0.88 
Output10.0 90.0 1000.00 900.00 121.52 109.37 
Losses before baking/boiling, shrinkage 0.40001%90.0 4.03 3.63 0.49 0.44 
Losses after baking/boiling, shrinkage 0.40001%90.0 4.03 3.63 0.49 0.44 
Consolidated recipe, k=1.005614
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 434.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85310.96 310.49 312.70 312.23 
2Starch syrup78.0 122.07 95.21 122.75 95.75 
3Carrot syrup68.0 19.37 13.17 19.48 13.25 
4water—  3.51 —   3.53 —   
5Citric acid (E330)91.2 2.13 1.94 2.14 1.95 
6Sign up—  0.33 —   0.33 —   
7Yellow paint—  0.047—   0.047—   
Total458.41 420.81 460.98 423.18 
Total phase loss 1.2%5.13 
Other losses 0.56%2.36 
General losses 1.8%7.49 
Output95.7 434.50 415.69 434.50 415.69 
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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Recipe on No. 162 Caramel "Bunny-Zaznayka", wrapped contained in handbooks:

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