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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 46.6 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	4.42	4.42
3	Granulated sugar (in watering syrup)	99.85	6.99	6.98	0.33	0.33
	Total	3.9 96.1	1002.43	962.93	46.71	44.87
	Losses 0.2%			1.93		0.090
	Output	3.9 96.1	1000.00	961.00		44.78
	Losses before baking/boiling, shrinkage 0.09999%	96.1	1.00	0.96	0.047	0.045
	Baking/boiling 0.04%		0.43		0.020
	Losses after baking/boiling, shrinkage 0.09999%	96.1	1.00	0.96	0.047	0.045

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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 41.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	89.9	284.40	255.68	11.93	10.73
	Total	4.4 95.6	1002.99	959.18	42.09	40.25
	Losses 0.3%			2.88		0.12
	Output	4.4 95.6	1000.00	956.30	41.96	40.13
	Losses before baking/boiling, shrinkage 0.14988%	95.6	1.50	1.44	0.063	0.060
	Baking/boiling -0.0%		-0.017		-0.001
	Losses after baking/boiling, shrinkage 0.14988%	95.6	1.50	1.44	0.063	0.060

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 11.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Citric acid (E330)	91.2	7.99	7.29	0.10	0.087
3	Essence	—	1.00	—	0.012	—
	Total	10.1 89.9	1001.78	900.80	11.96	10.75
	Losses 0.2%			1.80		0.021
	Output	10.1 89.9	1000.00	899.00	11.93	10.73
	Losses before baking/boiling, shrinkage 0.09979%	89.9	1.00	0.90	0.012	0.011
	Baking/boiling -0.02%		-0.22		-0.003
	Losses after baking/boiling, shrinkage 0.09979%	89.9	1.00	0.90	0.012	0.011

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 30.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	355.73	277.47	10.73	8.37
3	Essence	—	1.00	—	0.030	—
4	Dye	—	0.20	—	0.006	—
	Total	7.5 92.5	1068.42	987.89	32.22	29.79
	Losses 0.9%			8.89		0.27
	Output	2.1 97.9	1000.00	979.00	30.15	29.52
	Losses before baking/boiling, shrinkage 0.45006%	92.5	4.81	4.45	0.14	0.13
	Baking/boiling 5.55%		59.07		1.78
	Losses after baking/boiling, shrinkage 0.45006%	97.9	4.54	4.45	0.14	0.13

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 11.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	220.83	172.25	2.62	2.04
3	water	—	51.12	—	0.61	—
	Total	10.0 90.0	1008.06	907.25	11.94	10.75
	Losses 0.8%			7.25		0.086
	Output	10.0 90.0	1000.00	900.00	11.85	10.66
	Losses before baking/boiling, shrinkage 0.39974%	90.0	4.03	3.63	0.048	0.043
	Losses after baking/boiling, shrinkage 0.39974%	90.0	4.03	3.63	0.048	0.043

Consolidated recipe, k=1.002728
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 46.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	34.93	34.87	35.02	34.97
2	Starch syrup	78.0	13.34	10.41	13.38	10.44
3	water	—	0.61	—	0.61	—
4	Citric acid (E330)	91.2	0.10	0.087	0.10	0.087
5	Essence	—	0.042	—	0.042	—
6	Sign up	—	0.006	—	0.006	—
	Total		49.02	45.37	49.15	45.49
	Total phase loss 1.3%			0.59
	Other losses 0.27%					0.12
	General losses 1.6%					0.71
	Output	96.1	46.60	44.78	46.60	44.78

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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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