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All groups → All products → Caramel → Caramel with whipped fillings → No. 234 Caramel "Nezhinskaya rowan", wrapped → No. 234 → Consolidated recipe

Consolidated recipe No. 234 Caramel "Nezhinskaya rowan", wrapped

No. 234
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 740.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)83.0 334.99 278.04 248.06 205.89 
Total7.1 92.9 1002.98 932.00 742.71 690.15 
Losses 0.3%2.80 2.08 
Output7.1 92.9 1000.00 929.20 688.07 
Losses before baking/boiling, shrinkage 0.15042%92.9 1.51 1.40 1.12 1.04 
Baking/boiling -0.0%-0.038-0.028
Losses after baking/boiling, shrinkage 0.15042%92.9 1.51 1.40 1.12 1.04 
List of recipes
Caramel mass (in caramel) in car. No. 234
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 494.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.77 275.94 174.99 136.49 
3Citric acid (E330)91.2 6.00 5.47 2.97 2.71 
4Essence of rum—  0.50 —   0.25 —   
5Vanilla essence—  0.50 —   0.25 —   
Total7.5 92.5 1068.31 987.89 528.44 488.66 
Losses 0.9%8.89 4.40 
Output2.1 97.9 1000.00 979.00 494.65 484.26 
Losses before baking/boiling, shrinkage 0.45001%92.5 4.81 4.45 2.38 2.20 
Baking/boiling 5.54%58.96 29.17 
Losses after baking/boiling, shrinkage 0.45001%97.9 4.54 4.45 2.25 2.20 
Filling (caramel) in car. No. 234
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 248.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 369.80 36.98 91.73 9.17 
3Granulated sugar99.85344.63 344.11 85.49 85.36 
4Rowan puree10.0 179.90 17.99 44.63 4.46 
5Rowan tincture—  50.00 —   12.40 —   
6Sign up
7Raw egg white12.0 20.00 2.40 4.96 0.60 
8Alcohol—  10.00 —   2.48 —   
9Citric acid (E330)91.2 1.00 0.91 0.25 0.23 
10Vanilla essence—  1.00 —   0.25 —   
11Sign up
12Yellow paint—  0.50 —   0.12 —   
Total45.1 54.9 1526.25 837.54 378.60 207.76 
Losses 0.9%7.54 1.87 
Output17.0 83.0 1000.00 830.00 248.06 205.89 
Losses before baking/boiling, shrinkage 0.45014%54.9 6.87 3.77 1.70 0.94 
Baking/boiling 33.88%514.84 127.71 
Losses after baking/boiling, shrinkage 0.45014%83.0 4.54 3.77 1.13 0.94 
Consolidated recipe, k=1.005821
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 740.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85435.47 434.82 438.01 437.35 
2Starch syrup78.0 303.22 236.51 304.99 237.89 
3Apple puree [GOST]10.0 91.73 9.17 92.27 9.23 
4Rowan puree10.0 44.63 4.46 44.89 4.49 
5Rowan tincture—  12.40 —   12.48 —   
6Sign up99.857.93 7.92 7.98 7.97 
7Raw egg white12.0 4.96 0.60 4.99 0.60 
8Citric acid (E330)91.2 3.22 2.93 3.23 2.95 
9Alcohol—  2.48 —   2.50 —   
10Vanilla essence—  0.50 —   0.50 —   
11Sign up—  0.25 —   0.25 —   
12Paint red—  0.12 —   0.12 —   
13Yellow paint—  0.12 —   0.12 —   
Total907.04 696.42 912.32 700.47 
Total phase loss 1.2%8.34 
Other losses 0.58%4.05 
General losses 1.8%12.40 
Output92.9 740.50 688.07 740.50 688.07 
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