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All groups → All products → Caramel → Caramel with milk fillings → No. 210 Caramel "Ryabinka", wrapped → No. 210 → Consolidated recipe

Consolidated recipe: No. 210 Caramel "Ryabinka", wrapped

No. 210
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 101.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)84.0 335.00 281.40 33.87 28.45 
Total6.7 93.3 1003.00 935.37 101.40 94.57 
Losses 0.3%2.77 0.28 
Output6.7 93.3 1000.00 932.60 94.29 
Losses before baking/boiling, shrinkage 0.14818%93.3 1.49 1.39 0.15 0.14 
Baking/boiling 0.0%0.0280.003
Losses after baking/boiling, shrinkage 0.14818%93.3 1.49 1.39 0.15 0.14 
List of recipes
Caramel mass (in caramel) in car. No. 210
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 67.53 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.73 275.13 23.82 18.58 
3Citric acid (E330)91.2 9.00 8.21 0.61 0.55 
4Essence—  1.00 —   0.068—   
5Natural red paint31.0 0.50 0.16 0.0340.010
6Sign up
Total7.6 92.4 1068.94 987.89 72.19 66.72 
Losses 0.9%8.89 0.60 
Output2.1 97.9 1000.00 979.00 67.53 66.12 
Losses before baking/boiling, shrinkage 0.45016%92.4 4.81 4.45 0.32 0.30 
Baking/boiling 5.6%59.59 4.02 
Losses after baking/boiling, shrinkage 0.45016%97.9 4.54 4.45 0.31 0.30 
Filling (caramel) in car. No. 210
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 33.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 290.56 215.01 9.84 7.28 
3Granulated sugar99.85201.73 201.43 6.83 6.82 
4Mountain ash supply60.0 194.23 116.54 6.58 3.95 
5Essence—  1.00 —   0.034—   
Total22.3 77.7 1090.92 847.63 36.95 28.71 
Losses 0.9%7.63 0.26 
Output16.0 84.0 1000.00 840.00 33.87 28.45 
Losses before baking/boiling, shrinkage 0.45018%77.7 4.91 3.82 0.17 0.13 
Baking/boiling 7.5%81.47 2.76 
Losses after baking/boiling, shrinkage 0.45018%84.0 4.54 3.82 0.15 0.13 
Consolidated recipe, k=1.005147
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 101.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8554.48 54.39 54.76 54.67 
2Starch syrup78.0 37.48 29.24 37.68 29.39 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 9.84 7.28 9.89 7.32 
4Mountain ash supply60.0 6.58 3.95 6.61 3.97 
5Citric acid (E330)91.2 0.61 0.55 0.61 0.56 
6Sign up—  0.10 —   0.10 —   
7Natural red paint31.0 0.0340.0100.0340.011
8Dye tartrazine (E102)—  0.017—   0.017—   
Total109.14 95.43 109.70 95.92 
Total phase loss 1.2%1.14 
Other losses 0.51%0.49 
General losses 1.7%1.63 
Output93.3 101.10 94.29 101.10 94.29 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yeswhole condensed milk with sugar the weight ratio of fat 8.5%no 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. 210 Caramel "Ryabinka", wrapped contained in handbooks:

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