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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 224 Caramel "Freshness", wrapped → No. 224 → Consolidated recipe

Consolidated recipe: No. 224 Caramel "Freshness", wrapped

No. 224
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 276.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	96.7	335.68	324.60	92.95	89.88
	Total	3.1 96.9	1005.03	973.87	278.29	269.67
	Losses 0.5%			4.87		1.35
	Output	3.1 96.9	1000.00	969.00		268.32
	Losses before baking/boiling, shrinkage 0.25014%	96.9	2.51	2.44	0.70	0.67
	Baking/boiling 0.0%		0.002		0.001
	Losses after baking/boiling, shrinkage 0.25014%	96.9	2.51	2.44	0.70	0.67

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Caramel mass (in caramel) in car. No. 224
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 185.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	350.51	273.40	64.96	50.67
3	Citric acid (E330)	91.2	5.93	5.41	1.10	1.00
4	Paint red	—	1.98	—	0.37	—
5	Vanilla essence	—	0.99	—	0.18	—
6	Sign up
	Total	7.7 92.3	1060.96	978.80	196.64	181.41
	Losses 0.9%			8.80		1.63
	Output	3.0 97.0	1000.00	970.00	185.34	179.78
	Losses before baking/boiling, shrinkage 0.44975%	92.3	4.77	4.40	0.88	0.82
	Baking/boiling 4.89%		51.65		9.57
	Losses after baking/boiling, shrinkage 0.44975%	97.0	4.54	4.40	0.84	0.82

Filling (caramel) in car. No. 224
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 92.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	349.42	348.90	32.48	32.43
3	Coconut oil	100.0	299.54	299.54	27.84	27.84
4	Citric acid (E330)	91.2	5.99	5.46	0.56	0.51
5	Mint essence	—	0.50	—	0.046	—
6	Sign up
	Total	3.3 96.7	1005.32	971.87	93.44	90.34
	Losses 0.5%			4.87		0.45
	Output	3.3 96.7	1000.00	967.00	92.95	89.88
	Losses before baking/boiling, shrinkage 0.2506%	96.7	2.52	2.44	0.23	0.23
	Baking/boiling 0.03%		0.28		0.026
	Losses after baking/boiling, shrinkage 0.2506%	96.7	2.52	2.44	0.23	0.23

Consolidated recipe, k=1.00444
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 276.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	129.93	129.74	130.51	130.32
2	Starch syrup	78.0	64.96	50.67	65.25	50.90
3	Glucose	91.0	32.48	29.56	32.62	29.69
4	Powdered sugar	99.85	32.48	32.43	32.62	32.57
5	Coconut oil	100.0	27.84	27.84	27.97	27.97
6	Sign up	91.2	1.66	1.51	1.66	1.52
7	Paint red	—	0.37	—	0.37	—
8	Vanilla essence	—	0.18	—	0.18	—
9	Essence raspberry	—	0.13	—	0.14	—
10	Mint essence	—	0.046	—	0.047	—
	Total		290.09	271.75	291.37	272.96
	Total phase loss 1.3%			3.43
	Other losses 0.44%					1.21
	General losses 1.7%					4.64
	Output	96.9	276.90	268.32	276.90	268.32

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. 224 Caramel "Freshness", wrapped contained in handbooks:

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

Consolidated recipe: No. 224 Caramel "Freshness", wrapped

Recipe on No. 224 Caramel "Freshness", wrapped contained in handbooks:

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