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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 216 Caramel "Frozen", wrapped → No. 216 → Consolidated recipe

Consolidated recipe: No. 216 Caramel "Frozen", wrapped

No. 216
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 605.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)99.8 221.23 220.79 133.89 133.62 
Total2.4 97.6 1005.06 981.10 608.26 593.76 
Losses 0.5%4.90 2.97 
Output2.4 97.6 1000.00 976.20 590.80 
Losses before baking/boiling, shrinkage 0.24985%97.6 2.51 2.45 1.52 1.48 
Baking/boiling 0.0%0.0380.023
Losses after baking/boiling, shrinkage 0.24985%97.6 2.51 2.45 1.52 1.48 
List of recipes
Caramel mass (in caramel) in car. No. 216
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 474.37 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.50 274.95 167.22 130.43 
3Mint essence—  0.99 —   0.47 —   
4Yellow paint—  0.020—   0.009—   
Total7.5 92.5 1058.43 978.81 502.09 464.32 
Losses 0.9%8.81 4.18 
Output3.0 97.0 1000.00 970.00 474.37 460.14 
Losses before baking/boiling, shrinkage 0.45017%92.5 4.76 4.41 2.26 2.09 
Baking/boiling 4.66%49.12 23.30 
Losses after baking/boiling, shrinkage 0.45017%97.0 4.54 4.41 2.15 2.09 
Filling (caramel) in car. No. 216
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 133.89 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Coconut oil100.0 298.88 298.88 40.02 40.02 
3Citric acid (E330)91.2 5.98 5.45 0.80 0.73 
4Menthol100.0 0.25 0.25 0.0330.033
5Mint essence—  0.13 —   0.017—   
Total0.17 99.831004.98 1003.27 134.56 134.33 
Losses 0.53%5.27 0.71 
Output0.2 99.8 1000.00 998.00 133.89 133.62 
Losses before baking/boiling, shrinkage 0.26285%99.832.64 2.64 0.35 0.35 
Baking/boiling -0.03%-0.30 -0.041
Losses after baking/boiling, shrinkage 0.26285%99.8 2.64 2.64 0.35 0.35 
Consolidated recipe, k=1.003948
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 605.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85334.40 333.89 335.72 335.21 
2Starch syrup78.0 167.22 130.43 167.88 130.94 
3Powdered sugar99.8593.69 93.55 94.06 93.92 
4Coconut oil100.0 40.02 40.02 40.17 40.17 
5Citric acid (E330)91.2 0.80 0.73 0.80 0.73 
6Sign up—  0.49 —   0.49 —   
7Menthol100.0 0.0330.0330.0340.034
8Yellow paint—  0.009—   0.010—   
Total636.65 598.65 639.16 601.01 
Total phase loss 1.3%7.85 
Other losses 0.39%2.36 
General losses 1.7%10.22 
Output97.6 605.20 590.80 605.20 590.80 
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. 216 Caramel "Frozen", wrapped contained in handbooks:

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