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All groups → All products → Caramel → Candy caramel → №018 Montpensier "Barberry" 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 119.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Citric acid (E330)91.2 9.99 9.11 1.19 1.09 
3Essence of barberry—  0.83 —   0.10 —   
4Vanilla essence—  0.55 —   0.066—   
5Paint red—  0.15 —   0.018—   
Total1.7 98.3 1003.35 986.06 119.50 117.44 
Losses 0.33%3.29 0.39 
Output1.7 98.3 1000.00 982.77 117.05 
Losses before baking/boiling, shrinkage 0.16694%98.3 1.68 1.65 0.20 0.20 
Losses after baking/boiling, shrinkage 0.16694%98.3 1.68 1.65 0.20 0.20 
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 118.13 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 357.92 279.18 42.28 32.98 
Total7.4 92.6 1073.76 993.94 126.84 117.41 
Losses 0.9%8.94 1.06 
Output1.5 98.5 1000.00 985.00 118.13 116.36 
Losses before baking/boiling, shrinkage 0.44992%92.6 4.83 4.47 0.57 0.53 
Baking/boiling 6.02%64.39 7.61 
Losses after baking/boiling, shrinkage 0.44992%98.5 4.54 4.47 0.54 0.53 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 119.1 kg finished product
in kind
in solids
1Sign up99.8584.56 84.43 
2Starch syrup78.0 42.28 32.98 
3Citric acid (E330)91.2 1.19 1.09 
4Essence of barberry—  0.10 —   
5Vanilla essence—  0.066—   
6Sign up—  0.018—   
Total128.21 118.50 
General losses 1.2%1.45 
Output98.3 119.10 117.05 
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Recipe on №018 Montpensier "Barberry" in sugar (Caramel without sprinkling) contained in handbooks:

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