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All groups → All products → Caramel → Caramel with double fillings → No. 302 Caramel "Carmen", wrapped → No. 302 → Consolidated recipe

Consolidated recipe: No. 302 Caramel "Carmen", wrapped

No. 302
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 916.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Berry filling	84.0	180.18	151.35	165.08	138.67
3	Butter-sugar filling	99.8	160.16	159.84	146.74	146.45
	Total	4.3 95.7	1004.02	960.93	919.88	880.41
	Losses 0.4%			3.83		3.51
	Output	4.3 95.7	1000.00	957.10		876.90
	Losses before baking/boiling, shrinkage 0.19947%	95.7	2.00	1.92	1.83	1.76
	Baking/boiling 0.0%		0.015		0.013
	Losses after baking/boiling, shrinkage 0.19947%	95.7	2.00	1.92	1.83	1.76

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Caramel mass (in caramel) in car. No. 302
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 608.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	355.73	277.47	216.31	168.72
3	Lemon essence	—	1.00	—	0.61	—
	Total	7.5 92.5	1068.22	987.89	649.55	600.70
	Losses 0.9%			8.89		5.41
	Output	2.1 97.9	1000.00	979.00	608.06	595.29
	Losses before baking/boiling, shrinkage 0.45006%	92.5	4.81	4.45	2.92	2.70
	Baking/boiling 5.54%		58.87		35.80
	Losses after baking/boiling, shrinkage 0.45006%	97.9	4.54	4.45	2.76	2.70

Berry filling in car. No. 302
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 165.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	300.00	30.00	49.52	4.95
3	Cranberry puree	10.0	300.00	30.00	49.52	4.95
4	Starch syrup	78.0	282.48	220.33	46.63	36.37
5	Lactic acid (E270)	40.0	8.00	3.20	1.32	0.53
6	Sign up
7	Paint red	—	0.50	—	0.083	—
	Total	41.8 58.2	1456.93	847.64	240.51	139.93
	Losses 0.9%			7.64		1.26
	Output	16.0 84.0	1000.00	840.00	165.08	138.67
	Losses before baking/boiling, shrinkage 0.45049%	58.2	6.56	3.82	1.08	0.63
	Baking/boiling 30.74%		445.82		73.60
	Losses after baking/boiling, shrinkage 0.45049%	84.0	4.55	3.82	0.75	0.63

Butter-sugar filling in car. No. 301,302
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 146.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Coconut oil	100.0	298.61	298.61	43.82	43.82
3	Citric acid (E330)	91.2	5.96	5.44	0.87	0.80
4	Lemon essence	—	1.00	—	0.15	—
	Total	0.26 99.74	1005.58	1003.01	147.56	147.18
	Losses 0.5%			5.01		0.73
	Output	0.2 99.8	1000.00	998.00	146.74	146.45
	Losses before baking/boiling, shrinkage 0.24953%	99.74	2.51	2.50	0.37	0.37
	Baking/boiling 0.06%		0.56		0.083
	Losses after baking/boiling, shrinkage 0.24953%	99.8	2.51	2.50	0.37	0.37

Consolidated recipe, k=1.003766
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 916.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	525.89	525.10	527.87	527.08
2	Starch syrup	78.0	262.94	205.09	263.93	205.86
3	Powdered sugar	99.85	102.72	102.56	103.11	102.95
4	Apple puree [GOST]	10.0	49.52	4.95	49.71	4.97
5	Cranberry puree	10.0	49.52	4.95	49.71	4.97
6	Sign up	100.0	43.82	43.82	43.98	43.98
7	Lactic acid (E270)	40.0	1.32	0.53	1.33	0.53
8	Citric acid (E330)	91.2	0.87	0.80	0.88	0.80
9	Lemon essence	—	0.75	—	0.76	—
10	Vanilla essence	—	0.17	—	0.17	—
11	Sign up	—	0.083	—	0.083	—
	Total		1037.61	887.81	1041.52	891.15
	Total phase loss 1.2%			10.91
	Other losses 0.38%					3.34
	General losses 1.6%					14.26
	Output	95.7	916.20	876.90	916.20	876.90

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
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.	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. 302 Caramel "Carmen", wrapped contained in handbooks:

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

Consolidated recipe: No. 302 Caramel "Carmen", wrapped

Recipe on No. 302 Caramel "Carmen", wrapped contained in handbooks:

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