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All groups → All products → Caramel → Caramel filled with cereals, legumes and oilseeds → No. 321 Caramel "Tasty", wrapped → No. 321 → Consolidated recipe

Consolidated recipe: No. 321 Caramel "Tasty", wrapped

No. 321
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 757.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)94.4 335.67 316.87 254.34 240.09 
Total3.9 96.1 1005.01 966.13 761.50 732.04 
Losses 0.5%4.83 3.66 
Output3.9 96.1 1000.00 961.30 728.38 
Losses before baking/boiling, shrinkage 0.25008%96.1 2.51 2.42 1.90 1.83 
Baking/boiling -0.0%-0.017-0.013
Losses after baking/boiling, shrinkage 0.25008%96.1 2.51 2.42 1.90 1.83 
List of recipes
Caramel mass (in caramel) in car. No. 321
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 507.16 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.47 274.93 178.76 139.43 
3Essence coffee—  0.49 —   0.25 —   
Total7.5 92.5 1057.90 978.81 536.52 496.41 
Losses 0.9%8.81 4.47 
Output3.0 97.0 1000.00 970.00 507.16 491.94 
Losses before baking/boiling, shrinkage 0.45%92.5 4.76 4.40 2.41 2.23 
Baking/boiling 4.61%48.60 24.65 
Losses after baking/boiling, shrinkage 0.45%97.0 4.54 4.40 2.30 2.23 
Filling (caramel) in car. No. 321
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 254.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 287.08 241.15 73.02 61.33 
3Roasted corn flour96.0 214.86 206.27 54.65 52.46 
4Natural coffee98.0 49.21 48.23 12.52 12.27 
5Essence coffee—  0.51 —   0.13 —   
Total5.6 94.4 1013.13 956.42 257.68 243.25 
Losses 1.3%12.42 3.16 
Output5.6 94.4 1000.00 944.00 254.34 240.09 
Losses before baking/boiling, shrinkage 0.64911%94.4 6.58 6.21 1.67 1.58 
Baking/boiling -0.0%-0.023-0.006
Losses after baking/boiling, shrinkage 0.64911%94.4 6.58 6.21 1.67 1.58 
Consolidated recipe, k=1.003813
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 757.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85357.52 356.98 358.88 358.34 
2Starch syrup78.0 178.76 139.43 179.44 139.96 
3Powdered sugar99.85117.37 117.19 117.82 117.64 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 73.02 61.33 73.29 61.57 
5Roasted corn flour96.0 54.65 52.46 54.86 52.66 
6Sign up98.0 12.52 12.27 12.56 12.31 
7Essence coffee—  0.38 —   0.38 —   
Total794.20 739.66 797.23 742.48 
Total phase loss 1.5%11.29 
Other losses 0.38%2.82 
General losses 1.9%14.11 
Output96.1 757.70 728.38 757.70 728.38 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on No. 321 Caramel "Tasty", wrapped contained in handbooks:

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