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All groups → All products → Caramel → Caramel with whipped fillings → No. 231 Caramel "Red Poppy", wrapped → No. 231 → Consolidated recipe

Consolidated recipe: No. 231 Caramel "Red Poppy", wrapped

No. 231
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 977.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	88.0	350.02	308.02	342.11	301.06
	Total	5.6 94.4	1003.05	947.33	980.38	925.92
	Losses 0.3%			2.83		2.77
	Output	5.6 94.4	1000.00	944.50		923.15
	Losses before baking/boiling, shrinkage 0.14958%	94.4	1.50	1.42	1.47	1.38
	Baking/boiling 0.0%		0.049		0.048
	Losses after baking/boiling, shrinkage 0.14958%	94.4	1.50	1.42	1.47	1.38

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Caramel mass (in caramel) in car. No. 231
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 638.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	353.77	275.94	225.80	176.13
3	Citric acid (E330)	91.2	6.00	5.47	3.83	3.49
4	Essence raspberry	—	1.00	—	0.64	—
	Total	7.5 92.5	1068.31	987.89	681.87	630.54
	Losses 0.9%			8.89		5.68
	Output	2.1 97.9	1000.00	979.00	638.27	624.87
	Losses before baking/boiling, shrinkage 0.45001%	92.5	4.81	4.45	3.07	2.84
	Baking/boiling 5.54%		58.96		37.63
	Losses after baking/boiling, shrinkage 0.45001%	97.9	4.54	4.45	2.90	2.84

Filling (caramel) in car. No. 231
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 342.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raspberry podvarka	69.0	249.87	172.41	85.48	58.98
3	Starch syrup	78.0	233.65	182.25	79.93	62.35
4	Powdered sugar	99.85	63.97	63.87	21.88	21.85
5	Raw egg white	12.0	20.00	2.40	6.84	0.82
6	Sign up
7	Citric acid (E330)	91.2	0.50	0.46	0.17	0.16
8	Essence raspberry	—	0.50	—	0.17	—
	Total	14.3 85.7	1036.54	887.99	354.61	303.79
	Losses 0.9%			7.99		2.73
	Output	12.0 88.0	1000.00	880.00	342.11	301.06
	Losses before baking/boiling, shrinkage 0.44969%	85.7	4.66	3.99	1.59	1.37
	Baking/boiling 2.65%		27.34		9.35
	Losses after baking/boiling, shrinkage 0.44969%	88.0	4.54	3.99	1.55	1.37

Consolidated recipe, k=1.005841
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 977.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	611.47	610.55	615.04	614.12
2	Starch syrup	78.0	305.74	238.47	307.52	239.87
3	Raspberry podvarka	69.0	85.48	58.98	85.98	59.33
4	Powdered sugar	99.85	21.88	21.85	22.01	21.98
5	Raw egg white	12.0	6.84	0.82	6.88	0.83
6	Sign up	91.2	4.00	3.65	4.02	3.67
7	Essence raspberry	—	0.81	—	0.81	—
8	Paint red	—	0.26	—	0.26	—
	Total		1036.48	934.33	1042.54	939.79
	Total phase loss 1.2%			11.18
	Other losses 0.58%					5.46
	General losses 1.8%					16.63
	Output	94.4	977.40	923.15	977.40	923.15

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. 231 Caramel "Red Poppy", wrapped contained in handbooks:

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

Consolidated recipe: No. 231 Caramel "Red Poppy", wrapped

Recipe on No. 231 Caramel "Red Poppy", wrapped contained in handbooks:

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