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All groups → All products → Caramel → Candy caramel → №027 Montpensier "Theatrical peas" in sugar → Ready caramel → Consolidated recipe

Consolidated recipe: №027 Montpensier "Theatrical peas" in sugar

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 793.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (for sprinkling)99.85119.65 119.47 94.97 94.82 
3Granulated sugar (in watering syrup)99.857.97 7.96 6.33 6.32 
Total1.5 98.5 1002.00 986.59 795.29 783.06 
Losses 0.2%1.97 1.56 
Output1.5 98.5 1000.00 984.63 781.50 
Losses before baking/boiling, shrinkage 0.0998%98.5 1.00 0.98 0.79 0.78 
Losses after baking/boiling, shrinkage 0.0998%98.5 1.00 0.98 0.79 0.78 
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 694 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Citric acid (E330)91.2 5.99 5.46 4.16 3.79 
3Dye—  1.00 —   0.69 —   
4Essence—  1.00 —   0.69 —   
Total1.7 98.3 1003.22 985.76 696.23 684.12 
Losses 0.32%3.16 2.20 
Output1.7 98.3 1000.00 982.60 694.00 681.92 
Losses before baking/boiling, shrinkage 0.16048%98.3 1.61 1.58 1.12 1.10 
Losses after baking/boiling, shrinkage 0.16048%98.3 1.61 1.58 1.12 1.10 
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 690.69 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 357.92 279.18 247.21 192.82 
Total7.4 92.6 1073.76 993.94 741.63 686.50 
Losses 0.9%8.94 6.18 
Output1.5 98.5 1000.00 985.00 690.69 680.32 
Losses before baking/boiling, shrinkage 0.44992%92.6 4.83 4.47 3.34 3.09 
Baking/boiling 6.02%64.39 44.47 
Losses after baking/boiling, shrinkage 0.44992%98.5 4.54 4.47 3.14 3.09 
Consolidated recipe, k=1.003094
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 793.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85595.71 594.82 597.55 596.66 
2Starch syrup78.0 247.21 192.82 247.97 193.42 
3Citric acid (E330)91.2 4.16 3.79 4.17 3.80 
4Dye—  0.69 —   0.70 —   
5Essence—  0.69 —   0.70 —   
Total848.47 791.43 851.09 793.88 
Total phase loss 1.3%9.94 
Other losses 0.31%2.45 
General losses 1.6%12.38 
Output98.5 793.70 781.50 793.70 781.50 
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 №027 Montpensier "Theatrical peas" in sugar contained in handbooks:

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