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All groups → All products → Caramel → Candy caramel → №018 Montpensier "Barberry" in sugar → Ready caramel → Consolidated recipe

Consolidated recipe: №018 Montpensier "Barberry" in sugar

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 95.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (for sprinkling)99.8594.82 94.68 9.07 9.06 
3Granulated sugar (in watering syrup)99.856.99 6.98 0.67 0.67 
Total1.6 98.4 1002.03 986.37 95.89 94.40 
Losses 0.2%2.00 0.19 
Output1.6 98.4 1000.00 984.37 94.20 
Losses before baking/boiling, shrinkage 0.10129%98.4 1.02 1.00 0.10 0.10 
Losses after baking/boiling, shrinkage 0.10129%98.4 1.02 1.00 0.10 0.10 
List of recipes
Caramel without sprinkling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 86.15 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Citric acid (E330)91.2 9.99 9.11 0.86 0.78 
3Essence of barberry—  0.83 —   0.072—   
4Vanilla essence—  0.55 —   0.047—   
5Paint red—  0.15 —   0.013—   
Total1.7 98.3 1003.35 986.06 86.44 84.95 
Losses 0.33%3.29 0.28 
Output1.7 98.3 1000.00 982.77 86.15 84.67 
Losses before baking/boiling, shrinkage 0.16694%98.3 1.68 1.65 0.14 0.14 
Losses after baking/boiling, shrinkage 0.16694%98.3 1.68 1.65 0.14 0.14 
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 85.45 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 357.92 279.18 30.58 23.85 
Total7.4 92.6 1073.76 993.94 91.75 84.93 
Losses 0.9%8.94 0.76 
Output1.5 98.5 1000.00 985.00 85.45 84.17 
Losses before baking/boiling, shrinkage 0.44992%92.6 4.83 4.47 0.41 0.38 
Baking/boiling 6.02%64.39 5.50 
Losses after baking/boiling, shrinkage 0.44992%98.5 4.54 4.47 0.39 0.38 
Consolidated recipe, k=1.002659
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 95.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8570.91 70.80 71.10 70.99 
2Starch syrup78.0 30.58 23.85 30.66 23.92 
3Citric acid (E330)91.2 0.86 0.78 0.86 0.79 
4Essence of barberry—  0.072—   0.072—   
5Vanilla essence—  0.047—   0.048—   
6Sign up—  0.013—   0.013—   
Total102.49 95.44 102.76 95.70 
Total phase loss 1.3%1.24 
Other losses 0.27%0.25 
General losses 1.6%1.49 
Output98.4 95.70 94.20 95.70 94.20 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
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).no datano 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 №018 Montpensier "Barberry" in sugar contained in handbooks:

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