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All groups → All products → Caramel → Caramel with fondant fillings → No. 170 Caramel "Frozen tubules", wrapped → No. 170 → Consolidated recipe

Consolidated recipe No. 170 Caramel "Frozen tubules", wrapped

No. 170
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)90.4 500.02 452.02 8.00 7.23 
3Powdered sugar99.852.99 2.99 0.0480.048
Total5.8 94.2 1003.03 944.52 16.05 15.11 
Losses 0.3%2.82 0.045
Output5.8 94.2 1000.00 941.70 15.07 
Losses before baking/boiling, shrinkage 0.14945%94.2 1.50 1.41 0.0240.023
Baking/boiling 0.0%0.0320.001
Losses after baking/boiling, shrinkage 0.14945%94.2 1.50 1.41 0.0240.023
List of recipes
Filling (caramel) in car. No. 170
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  8.00 —   0.064—   
3Citric acid (E330)91.2 6.02 5.49 0.0480.044
4Citrus essence—  1.00 —   0.008—   
Total9.8 90.2 1004.38 905.81 8.04 7.25 
Losses 0.2%1.81 0.014
Output9.6 90.4 1000.00 904.00 8.00 7.23 
Losses before baking/boiling, shrinkage 0.09979%90.2 1.00 0.90 0.0080.007
Baking/boiling 0.24%2.38 0.019
Losses after baking/boiling, shrinkage 0.09979%90.4 1.00 0.90 0.0080.007
Caramel mass (in caramel) in car. No. 170
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.77 275.94 2.83 2.21 
3Citric acid (E330)91.2 6.00 5.47 0.0480.044
4Citrus essence—  0.99 —   0.008—   
Total7.5 92.5 1068.30 987.89 8.55 7.90 
Losses 0.9%8.89 0.071
Output2.1 97.9 1000.00 979.00 8.00 7.83 
Losses before baking/boiling, shrinkage 0.45001%92.5 4.81 4.45 0.0380.036
Baking/boiling 5.54%58.95 0.47 
Losses after baking/boiling, shrinkage 0.45001%97.9 4.54 4.45 0.0360.036
Sugar lipstick in car. No. 170
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 7.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 242.97 189.52 1.92 1.50 
3water—  36.18 —   0.29 —   
Total9.0 91.0 1008.06 917.33 7.98 7.26 
Losses 0.8%7.33 0.058
Output9.0 91.0 1000.00 910.00 7.92 7.20 
Losses before baking/boiling, shrinkage 0.3997%91.0 4.03 3.67 0.0320.029
Losses after baking/boiling, shrinkage 0.3997%91.0 4.03 3.67 0.0320.029
Consolidated recipe, k=1.00542
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 16 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8511.43 11.41 11.49 11.47 
2Starch syrup78.0 4.75 3.71 4.78 3.73 
3water—  0.29 —   0.29 —   
4Citric acid (E330)91.2 0.10 0.0880.10 0.088
5Alcohol—  0.064—   0.064—   
6Sign up99.850.0480.0480.0480.048
7Citrus essence—  0.016—   0.016—   
Total16.69 15.26 16.78 15.34 
Total phase loss 1.2%0.19 
Other losses 0.54%0.083
General losses 1.8%0.27 
Output94.2 16.00 15.07 16.00 15.07 
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Recipe on No. 170 Caramel "Frozen tubules", wrapped contained in handbooks:

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