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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 206.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling67.0 339.90 227.73 70.12 46.98 
Total12.6 87.4 1002.72 876.63 206.86 180.85 
Losses 0.3%2.63 0.54 
Output12.6 87.4 1000.00 874.00 180.31 
Losses before baking/boiling, shrinkage 0.15022%87.4 1.51 1.32 0.31 0.27 
Baking/boiling -0.03%-0.29 -0.060
Losses after baking/boiling, shrinkage 0.15022%87.4 1.51 1.32 0.31 0.27 
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 136.74 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.77 275.94 48.37 37.73 
3Citric acid (E330)91.2 6.00 5.47 0.82 0.75 
4Cornel essence—  1.00 —   0.14 —   
Total7.5 92.5 1068.31 987.89 146.08 135.08 
Losses 0.9%8.89 1.22 
Output2.1 97.9 1000.00 979.00 136.74 133.87 
Losses before baking/boiling, shrinkage 0.45001%92.5 4.81 4.45 0.66 0.61 
Baking/boiling 5.54%58.96 8.06 
Losses after baking/boiling, shrinkage 0.45001%97.9 4.54 4.45 0.62 0.61 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 70.12 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85333.23 332.73 23.37 23.33 
3Wheat flour 1s85.5 187.85 160.61 13.17 11.26 
4Starch syrup78.0 170.78 133.21 11.98 9.34 
5Lactic acid (E270)40.0 26.15 10.46 1.83 0.73 
6Sign up
Total39.1 60.9 1110.00 676.08 77.83 47.41 
Losses 0.9%6.08 0.43 
Output33.0 67.0 1000.00 670.00 70.12 46.98 
Losses before baking/boiling, shrinkage 0.44967%60.9 4.99 3.04 0.35 0.21 
Baking/boiling 9.09%100.47 7.05 
Losses after baking/boiling, shrinkage 0.44967%67.0 4.54 3.04 0.32 0.21 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 206.3 kg finished product
in kind
in solids
1Sign up99.85120.12 119.94 
2Starch syrup78.0 60.35 47.07 
3Apple puree [GOST]10.0 27.40 2.74 
4Wheat flour 1s85.5 13.17 11.26 
5Lactic acid (E270)40.0 1.83 0.73 
6Sign up91.2 0.82 0.75 
7Cornel essence—  0.23 —   
Total223.92 182.49 
General losses 1.2%2.19 
Output87.4 206.30 180.31 
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Recipe on No. 045 Caramel "Aktobe", glazed, wrapped (Unglazed caramel) contained in handbooks:

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