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All groups → All products → Caramel → Caramel with whipped fillings → No. 229 Caramel "Gnomes", wrapped → No. 229 → Consolidated recipe

Consolidated recipe: No. 229 Caramel "Gnomes", wrapped

No. 229
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 535.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	84.0	200.59	168.50	107.36	90.18
	Total	4.9 95.1	1003.00	954.05	536.81	510.61
	Losses 0.3%			2.85		1.53
	Output	4.9 95.1	1000.00	951.20		509.08
	Losses before baking/boiling, shrinkage 0.14955%	95.1	1.50	1.43	0.80	0.76
	Losses after baking/boiling, shrinkage 0.14955%	95.1	1.50	1.43	0.80	0.76

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Caramel mass (in caramel) in car. No. 229
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 429.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	354.50	276.51	152.24	118.75
3	Citric acid (E330)	91.2	3.76	3.43	1.61	1.47
4	Essence orange	—	0.94	—	0.40	—
5	Vanilla essence	—	0.63	—	0.27	—
	Total	7.6 92.4	1068.84	987.89	459.01	424.25
	Losses 0.9%			8.89		3.82
	Output	2.1 97.9	1000.00	979.00	429.45	420.43
	Losses before baking/boiling, shrinkage 0.44973%	92.4	4.81	4.44	2.06	1.91
	Baking/boiling 5.59%		59.50		25.55
	Losses after baking/boiling, shrinkage 0.44973%	97.9	4.54	4.44	1.95	1.91

Filling (caramel) in car. No. 229
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 107.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	406.35	316.95	43.62	34.03
3	Apple puree [GOST]	10.0	371.64	37.16	39.90	3.99
4	Apricot puree	10.0	247.63	24.76	26.58	2.66
5	Powdered sugar	99.85	59.46	59.37	6.38	6.37
6	Sign up
7	Cognac	—	20.00	—	2.15	—
8	Raw egg white	12.0	19.00	2.28	2.04	0.24
9	Citric acid (E330)	91.2	1.47	1.34	0.16	0.14
10	Essence orange	—	0.25	—	0.027	—
11	Sign up
	Total	45.4 54.6	1552.42	847.63	166.66	91.00
	Losses 0.9%			7.63		0.82
	Output	16.0 84.0	1000.00	840.00	107.36	90.18
	Losses before baking/boiling, shrinkage 0.45019%	54.6	6.99	3.82	0.75	0.41
	Baking/boiling 35.0%		540.89		58.07
	Losses after baking/boiling, shrinkage 0.45019%	84.0	4.54	3.82	0.49	0.41

Consolidated recipe, k=1.005843
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 535.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	348.11	347.59	350.14	349.62
2	Starch syrup	78.0	195.86	152.77	197.01	153.67
3	Apple puree [GOST]	10.0	39.90	3.99	40.13	4.01
4	Apricot puree	10.0	26.58	2.66	26.74	2.67
5	Powdered sugar	99.85	6.38	6.37	6.42	6.41
6	Sign up	—	2.15	—	2.16	—
7	Cognac	—	2.15	—	2.16	—
8	Raw egg white	12.0	2.04	0.24	2.05	0.25
9	Citric acid (E330)	91.2	1.77	1.62	1.78	1.63
10	Essence orange	—	0.43	—	0.43	—
11	Sign up	—	0.30	—	0.30	—
	Total		625.67	515.25	629.33	518.26
	Total phase loss 1.2%			6.16
	Other losses 0.58%					3.01
	General losses 1.8%					9.17
	Output	95.1	535.20	509.08	535.20	509.08

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	raw egg white	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. 229 Caramel "Gnomes", wrapped contained in handbooks:

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

Consolidated recipe: No. 229 Caramel "Gnomes", wrapped

Recipe on No. 229 Caramel "Gnomes", wrapped contained in handbooks:

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