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All groups → All products → Caramel → Candy caramel → No. 020 Montpensier lollipop 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 406.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Citric acid (E330)91.2 5.99 5.46 2.43 2.22 
3Dye—  1.00 —   0.41 —   
4Essence—  1.00 —   0.41 —   
Total1.7 98.3 1003.22 985.76 407.81 400.71 
Losses 0.32%3.16 1.29 
Output1.7 98.3 1000.00 982.60 399.43 
Losses before baking/boiling, shrinkage 0.16048%98.3 1.61 1.58 0.65 0.64 
Losses after baking/boiling, shrinkage 0.16048%98.3 1.61 1.58 0.65 0.64 
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 404.56 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 357.92 279.18 144.80 112.94 
Total7.4 92.6 1073.76 993.94 434.40 402.11 
Losses 0.9%8.94 3.62 
Output1.5 98.5 1000.00 985.00 404.56 398.49 
Losses before baking/boiling, shrinkage 0.44992%92.6 4.83 4.47 1.95 1.81 
Baking/boiling 6.02%64.39 26.05 
Losses after baking/boiling, shrinkage 0.44992%98.5 4.54 4.47 1.84 1.81 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 406.5 kg finished product
in kind
in solids
1Sign up99.85289.60 289.17 
2Starch syrup78.0 144.80 112.94 
3Citric acid (E330)91.2 2.43 2.22 
4Dye—  0.41 —   
5Essence—  0.41 —   
Total437.65 404.33 
General losses 1.2%4.90 
Output98.3 406.50 399.43 
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Recipe on No. 020 Montpensier lollipop in sugar (Caramel without sprinkling) contained in handbooks:

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