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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 045 Caramel "Aktobe", glazed, wrapped → Unglazed caramel → Consolidated recipe

Consolidated recipe: Unglazed caramel

Unglazed caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 897.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling67.0 339.90 227.73 304.92 204.30 
Total12.6 87.4 1002.72 876.63 899.54 786.43 
Losses 0.3%2.63 2.36 
Output12.6 87.4 1000.00 874.00 784.07 
Losses before baking/boiling, shrinkage 0.15022%87.4 1.51 1.32 1.35 1.18 
Baking/boiling -0.03%-0.29 -0.26 
Losses after baking/boiling, shrinkage 0.15022%87.4 1.51 1.32 1.35 1.18 
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 594.62 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.77 275.94 210.36 164.08 
3Citric acid (E330)91.2 6.00 5.47 3.57 3.25 
4Cornel essence—  1.00 —   0.59 —   
Total7.5 92.5 1068.31 987.89 635.23 587.42 
Losses 0.9%8.89 5.29 
Output2.1 97.9 1000.00 979.00 594.62 582.13 
Losses before baking/boiling, shrinkage 0.45001%92.5 4.81 4.45 2.86 2.64 
Baking/boiling 5.54%58.96 35.06 
Losses after baking/boiling, shrinkage 0.45001%97.9 4.54 4.45 2.70 2.64 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 304.92 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85333.23 332.73 101.61 101.46 
3Wheat flour 1s85.5 187.85 160.61 57.28 48.97 
4Starch syrup78.0 170.78 133.21 52.07 40.62 
5Lactic acid (E270)40.0 26.15 10.46 7.97 3.19 
6Sign up
Total39.1 60.9 1110.00 676.08 338.47 206.15 
Losses 0.9%6.08 1.85 
Output33.0 67.0 1000.00 670.00 304.92 204.30 
Losses before baking/boiling, shrinkage 0.44967%60.9 4.99 3.04 1.52 0.93 
Baking/boiling 9.09%100.47 30.64 
Losses after baking/boiling, shrinkage 0.44967%67.0 4.54 3.04 1.38 0.93 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 897.1 kg finished product
in kind
in solids
1Sign up99.85522.32 521.54 
2Starch syrup78.0 262.43 204.70 
3Apple puree [GOST]10.0 119.13 11.91 
4Wheat flour 1s85.5 57.28 48.97 
5Lactic acid (E270)40.0 7.97 3.19 
6Sign up91.2 3.57 3.25 
7Cornel essence—  0.99 —   
Total973.70 793.57 
General losses 1.2%9.50 
Output87.4 897.10 784.07 
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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No. 045 Caramel "Aktobe", glazed, wrapped (Unglazed caramel) included in recipes:

No. 045 Caramel "Aktobe", glazed, wrappedReady caramel

Recipe on No. 045 Caramel "Aktobe", glazed, wrapped (Unglazed caramel) contained in handbooks:

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