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All groups → All products → Caramel → Candy caramel → №017 Montpensier "Assorted colored" in sugar → Caramel without sprinkling → Consolidated recipe

Consolidated recipe Caramel without sprinkling

Caramel without sprinkling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 132.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Citric acid (E330)91.2 5.99 5.46 0.80 0.73 
3Essence—  1.00 —   0.13 —   
4Dye—  0.20 —   0.027—   
Total1.7 98.3 1003.23 986.56 133.33 131.11 
Losses 0.32%3.18 0.42 
Output1.7 98.3 1000.00 983.39 130.69 
Losses before baking/boiling, shrinkage 0.16098%98.3 1.62 1.59 0.21 0.21 
Losses after baking/boiling, shrinkage 0.16098%98.3 1.62 1.59 0.21 0.21 
List of recipes
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 132.37 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 357.92 279.18 47.38 36.96 
Total7.4 92.6 1073.76 993.94 142.14 131.57 
Losses 0.9%8.94 1.18 
Output1.5 98.5 1000.00 985.00 132.37 130.39 
Losses before baking/boiling, shrinkage 0.44992%92.6 4.83 4.47 0.64 0.59 
Baking/boiling 6.02%64.39 8.52 
Losses after baking/boiling, shrinkage 0.44992%98.5 4.54 4.47 0.60 0.59 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 132.9 kg finished product
in kind
in solids
1Sign up99.8594.76 94.62 
2Starch syrup78.0 47.38 36.96 
3Citric acid (E330)91.2 0.80 0.73 
4Essence—  0.13 —   
5Dye—  0.027—   
Total143.09 132.30 
General losses 1.2%1.61 
Output98.3 132.90 130.69 
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Recipe on №017 Montpensier "Assorted colored" in sugar (Caramel without sprinkling) contained in handbooks:

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