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All groups → All products → Caramel → Caramel with fondant fillings → No. 175 Caramel "Fondant", in sugar → No. 175 → Consolidated recipe

Consolidated recipe: No. 175 Caramel "Fondant", in sugar

No. 175
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 364.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar (for sprinkling)	99.85	94.95	94.81	34.63	34.58
3	Granulated sugar (in watering syrup)	99.85	6.99	6.98	2.55	2.55
	Total	3.9 96.1	1002.43	962.93	365.59	351.18
	Losses 0.2%			1.93		0.70
	Output	3.9 96.1	1000.00	961.00		350.48
	Losses before baking/boiling, shrinkage 0.09999%	96.1	1.00	0.96	0.37	0.35
	Baking/boiling 0.04%		0.43		0.16
	Losses after baking/boiling, shrinkage 0.09999%	96.1	1.00	0.96	0.37	0.35

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Caramel without sprinkling in car. No. 175
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 328.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	89.9	284.40	255.68	93.40	83.97
	Total	4.4 95.6	1002.99	959.18	329.39	315.00
	Losses 0.3%			2.88		0.94
	Output	4.4 95.6	1000.00	956.30	328.41	314.06
	Losses before baking/boiling, shrinkage 0.14988%	95.6	1.50	1.44	0.49	0.47
	Baking/boiling -0.0%		-0.017		-0.005
	Losses after baking/boiling, shrinkage 0.14988%	95.6	1.50	1.44	0.49	0.47

Filling (caramel) in car. No. 175
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 93.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Citric acid (E330)	91.2	7.99	7.29	0.75	0.68
3	Essence	—	1.00	—	0.093	—
	Total	10.1 89.9	1001.78	900.80	93.57	84.13
	Losses 0.2%			1.80		0.17
	Output	10.1 89.9	1000.00	899.00	93.40	83.97
	Losses before baking/boiling, shrinkage 0.09979%	89.9	1.00	0.90	0.093	0.084
	Baking/boiling -0.02%		-0.22		-0.021
	Losses after baking/boiling, shrinkage 0.09979%	89.9	1.00	0.90	0.093	0.084

Caramel mass (in caramel) in car. No. 175
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 235.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	355.73	277.47	83.95	65.48
3	Essence	—	1.00	—	0.24	—
4	Dye	—	0.20	—	0.047	—
	Total	7.5 92.5	1068.42	987.89	252.14	233.13
	Losses 0.9%			8.89		2.10
	Output	2.1 97.9	1000.00	979.00	235.99	231.04
	Losses before baking/boiling, shrinkage 0.45006%	92.5	4.81	4.45	1.13	1.05
	Baking/boiling 5.55%		59.07		13.94
	Losses after baking/boiling, shrinkage 0.45006%	97.9	4.54	4.45	1.07	1.05

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 92.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	220.83	172.25	20.48	15.97
3	water	—	51.12	—	4.74	—
	Total	10.0 90.0	1008.06	907.25	93.47	84.13
	Losses 0.8%			7.25		0.67
	Output	10.0 90.0	1000.00	900.00	92.73	83.45
	Losses before baking/boiling, shrinkage 0.39974%	90.0	4.03	3.63	0.37	0.34
	Losses after baking/boiling, shrinkage 0.39974%	90.0	4.03	3.63	0.37	0.34

Consolidated recipe, k=1.002728
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 364.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	273.34	272.93	274.09	273.67
2	Starch syrup	78.0	104.43	81.45	104.71	81.67
3	water	—	4.74	—	4.75	—
4	Citric acid (E330)	91.2	0.75	0.68	0.75	0.68
5	Essence	—	0.33	—	0.33	—
6	Sign up	—	0.047	—	0.047	—
	Total		383.63	355.06	384.67	356.03
	Total phase loss 1.3%			4.59
	Other losses 0.27%					0.97
	General losses 1.6%					5.55
	Output	96.1	364.70	350.48	364.70	350.48

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. 175 Caramel "Fondant", in sugar contained in handbooks:

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

Consolidated recipe: No. 175 Caramel "Fondant", in sugar

Recipe on No. 175 Caramel "Fondant", in sugar contained in handbooks:

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