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All groups → All products → Caramel → Caramel with whipped fillings → No. 237 Caramel "Amber", glossy → No. 237 → Consolidated recipe

Consolidated recipe: No. 237 Caramel "Amber", glossy

No. 237
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar (in watering syrup)	99.85	7.99	7.98	0.48	0.47
3	Gloss	100.0	0.80	0.80	0.048	0.048
4	Talc (E553(iii))	100.0	0.50	0.50	0.030	0.030
	Total	5.0 95.0	1001.35	950.84	59.58	56.58
	Losses 0.13%			1.28		0.076
	Output	5.0 95.0	1000.00	949.56		56.50
	Losses before baking/boiling, shrinkage 0.06741%	95.0	0.68	0.64	0.040	0.038
	Losses after baking/boiling, shrinkage 0.06741%	95.0	0.68	0.64	0.040	0.038

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Caramel without gloss in car. No. 237
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	83.0	201.27	167.05	11.88	9.86
	Total	5.1 94.9	1003.02	951.97	59.21	56.19
	Losses 0.3%			2.87		0.17
	Output	5.1 94.9	1000.00	949.10	59.03	56.02
	Losses before baking/boiling, shrinkage 0.1506%	94.9	1.51	1.43	0.089	0.085
	Baking/boiling -0.0%		-0.001		-0.00
	Losses after baking/boiling, shrinkage 0.1506%	94.9	1.51	1.43	0.089	0.085

Caramel mass (in caramel) in car. No. 237
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 47.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	353.77	275.94	16.74	13.06
3	Citric acid (E330)	91.2	6.00	5.47	0.28	0.26
4	Citrus essence	—	1.00	—	0.047	—
5	Yellow paint	—	0.80	—	0.038	—
	Total	7.6 92.4	1069.11	987.89	50.60	46.75
	Losses 0.9%			8.89		0.42
	Output	2.1 97.9	1000.00	979.00	47.33	46.33
	Losses before baking/boiling, shrinkage 0.45001%	92.4	4.81	4.45	0.23	0.21
	Baking/boiling 5.61%		59.76		2.83
	Losses after baking/boiling, shrinkage 0.45001%	97.9	4.54	4.45	0.21	0.21

Filling (caramel) in car. No. 237
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 11.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	343.59	343.07	4.08	4.08
3	Citrus brew	69.0	70.00	48.30	0.83	0.57
4	Alcohol	—	50.00	—	0.59	—
5	Powdered sugar	99.85	40.01	39.95	0.48	0.47
6	Sign up
7	Citric acid (E330)	91.2	2.00	1.82	0.024	0.022
8	Citrus essence	—	1.00	—	0.012	—
	Total	19.6 80.4	1041.98	837.54	12.38	9.95
	Losses 0.9%			7.54		0.090
	Output	17.0 83.0	1000.00	830.00	11.88	9.86
	Losses before baking/boiling, shrinkage 0.45042%	80.4	4.69	3.77	0.056	0.045
	Baking/boiling 3.16%		32.74		0.39
	Losses after baking/boiling, shrinkage 0.45042%	83.0	4.55	3.77	0.054	0.045

Gloss in car. No. 237,195
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Paraffin (E905c(i))	100.0	250.00	250.00	0.012	0.012
3	Wax (E901)	100.0	250.00	250.00	0.012	0.012
	Total	— 100.0	1000.00	1000.00	0.048	0.048
	Output	— 100.0	1000.00	1000.00	0.048	0.048

Consolidated recipe, k=1.002842
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 59.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	38.04	37.98	38.15	38.09
2	Starch syrup	78.0	22.87	17.83	22.93	17.89
3	Citrus brew	69.0	0.83	0.57	0.83	0.58
4	Alcohol	—	0.59	—	0.60	—
5	Powdered sugar	99.85	0.48	0.47	0.48	0.48
6	Sign up	91.2	0.31	0.28	0.31	0.28
7	Raw egg white	12.0	0.24	0.029	0.24	0.029
8	Citrus essence	—	0.059	—	0.059	—
9	Yellow paint	—	0.038	—	0.038	—
10	Talc (E553(iii))	100.0	0.030	0.030	0.030	0.030
11	Sign up	100.0	0.024	0.024	0.024	0.024
12	Paraffin (E905c(i))	100.0	0.012	0.012	0.012	0.012
13	Wax (E901)	100.0	0.012	0.012	0.012	0.012
	Total		63.53	57.25	63.71	57.42
	Total phase loss 1.3%			0.76
	Other losses 0.28%					0.16
	General losses 1.6%					0.92
	Output	95.0	59.50	56.50	59.50	56.50

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. 237 Caramel "Amber", glossy contained in handbooks:

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

Consolidated recipe: No. 237 Caramel "Amber", glossy

Recipe on No. 237 Caramel "Amber", glossy contained in handbooks:

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