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All groups → All products → Caramel → Candy caramel → №024 Montpensier "Mint stick" in sugar → Caramel mass → Consolidated recipe

Consolidated recipe: Caramel mass

Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 60.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 357.92 279.18 21.51 16.78 
Total7.4 92.6 1073.76 993.94 64.53 59.74 
Losses 0.9%8.94 0.54 
Output1.5 98.5 1000.00 985.00 59.20 
Losses before baking/boiling, shrinkage 0.44992%92.6 4.83 4.47 0.29 0.27 
Baking/boiling 6.02%64.39 3.87 
Losses after baking/boiling, shrinkage 0.44992%98.5 4.54 4.47 0.27 0.27 
List of recipes
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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№024 Montpensier "Mint stick" in sugar (Caramel mass) included in recipes:

№024 Montpensier "Mint stick" in sugarCaramel without sprinkling
№024 Montpensier "Mint stick" in sugarReady caramel

Recipe on №024 Montpensier "Mint stick" in sugar (Caramel mass) contained in handbooks:

calculations, forms, documents: