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All groups → All products → Caramel → Caramel with nut fillings → No. 253 Caramel "Hummingbird", wrapped → No. 253 → Consolidated recipe

Consolidated recipe: No. 253 Caramel "Hummingbird", wrapped

No. 253
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 784.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (caramel)	98.7	270.55	267.03	212.33	209.57
	Total	2.5 97.5	1005.05	979.50	788.76	768.71
	Losses 0.5%			4.90		3.84
	Output	2.5 97.5	1000.00	974.60		764.87
	Losses before baking/boiling, shrinkage 0.25002%	97.5	2.51	2.45	1.97	1.92
	Baking/boiling 0.0%		0.024		0.019
	Losses after baking/boiling, shrinkage 0.25002%	97.5	2.51	2.45	1.97	1.92

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Caramel mass (in caramel) in car. No. 253
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 576.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	351.03	273.80	202.35	157.83
3	Granulated sugar (for burning)	99.85	4.00	3.99	2.31	2.30
4	Vanilla essence	—	1.50	—	0.86	—
5	Paint red	—	1.00	—	0.58	—
6	Sign up
	Total	7.6 92.4	1059.85	978.81	610.94	564.22
	Losses 0.9%			8.81		5.08
	Output	3.0 97.0	1000.00	970.00	576.44	559.14
	Losses before baking/boiling, shrinkage 0.45025%	92.4	4.77	4.41	2.75	2.54
	Baking/boiling 4.79%		50.53		29.13
	Losses after baking/boiling, shrinkage 0.45025%	97.0	4.54	4.41	2.62	2.54

Filling (caramel) in car. No. 253
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 212.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted cashew kernels [2]	97.5	459.04	447.56	97.47	95.03
3	Confectionery fat	99.7	25.01	24.93	5.31	5.29
4	Salt	96.5	2.01	1.94	0.43	0.41
5	Vanilla essence	—	1.01	—	0.21	—
	Total	1.3 98.7	1013.43	1000.01	215.18	212.33
	Losses 1.3%			13.01		2.76
	Output	1.3 98.7	1000.00	987.00	212.33	209.57
	Losses before baking/boiling, shrinkage 0.65045%	98.7	6.59	6.50	1.40	1.38
	Baking/boiling 0.02%		0.25		0.053
	Losses after baking/boiling, shrinkage 0.65045%	98.7	6.59	6.50	1.40	1.38

Consolidated recipe, k=1.004027
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 784.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	407.00	406.39	408.64	408.03
2	Starch syrup	78.0	202.35	157.83	203.16	158.47
3	Powdered sugar	99.85	111.76	111.59	112.21	112.04
4	Roasted cashew kernels [2]	97.5	97.47	95.03	97.86	95.41
5	Confectionery fat	99.7	5.31	5.29	5.33	5.32
6	Sign up	—	1.08	—	1.08	—
7	Paint red	—	0.58	—	0.58	—
8	Salt	96.5	0.43	0.41	0.43	0.41
9	Almond essence	—	0.14	—	0.14	—
	Total		826.11	776.55	829.44	779.68
	Total phase loss 1.5%			11.69
	Other losses 0.4%					3.13
	General losses 1.9%					14.81
	Output	97.5	784.80	764.87	784.80	764.87

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.	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.	Yes	roasted cashew kernels	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. 253 Caramel "Hummingbird", wrapped contained in handbooks:

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

Consolidated recipe: No. 253 Caramel "Hummingbird", wrapped

Recipe on No. 253 Caramel "Hummingbird", wrapped contained in handbooks:

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