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All groups → All products → Caramel → Candy caramel → №028 Montpensier "Citrus sticks" in sugar → Ready caramel → Consolidated recipe

Consolidated recipe: №028 Montpensier "Citrus sticks" in sugar

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 566.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (for sprinkling)99.8594.79 94.65 53.70 53.62 
3Granulated sugar (in watering syrup)99.856.99 6.98 3.96 3.95 
Total1.6 98.4 1002.00 986.14 567.63 558.65 
Losses 0.2%1.97 1.12 
Output1.6 98.4 1000.00 984.17 557.53 
Losses before baking/boiling, shrinkage 0.0998%98.4 1.00 0.98 0.57 0.56 
Losses after baking/boiling, shrinkage 0.0998%98.4 1.00 0.98 0.57 0.56 
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 509.97 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Citric acid (E330)91.2 10.02 9.14 5.11 4.66 
3Citrus essence—  1.00 —   0.51 —   
4Yellow paint—  0.75 —   0.38 —   
Total1.7 98.3 1003.26 985.76 511.64 502.71 
Losses 0.32%3.20 1.63 
Output1.7 98.3 1000.00 982.55 509.97 501.08 
Losses before baking/boiling, shrinkage 0.16247%98.3 1.63 1.60 0.83 0.82 
Losses after baking/boiling, shrinkage 0.16247%98.3 1.63 1.60 0.83 0.82 
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 505.63 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 357.92 279.18 180.98 141.16 
Total7.4 92.6 1073.76 993.94 542.93 502.57 
Losses 0.9%8.94 4.52 
Output1.5 98.5 1000.00 985.00 505.63 498.05 
Losses before baking/boiling, shrinkage 0.44992%92.6 4.83 4.47 2.44 2.26 
Baking/boiling 6.02%64.39 32.56 
Losses after baking/boiling, shrinkage 0.44992%98.5 4.54 4.47 2.30 2.26 
Consolidated recipe, k=1.00277
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 566.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85419.61 418.98 420.77 420.14 
2Starch syrup78.0 180.98 141.16 181.48 141.55 
3Citric acid (E330)91.2 5.11 4.66 5.12 4.67 
4Citrus essence—  0.51 —   0.51 —   
5Yellow paint—  0.38 —   0.38 —   
Total606.59 564.80 608.27 566.37 
Total phase loss 1.3%7.27 
Other losses 0.28%1.56 
General losses 1.6%8.84 
Output98.4 566.50 557.53 566.50 557.53 
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 №028 Montpensier "Citrus sticks" in sugar contained in handbooks:

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