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

Consolidated recipe: No. 045 Caramel "Aktobe", glazed, wrapped

Ready caramel
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 893.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fat glaze	99.0	251.83	249.31	225.09	222.83
	Total	9.7 90.3	1005.07	907.64	898.33	811.25
	Losses 0.5%			4.54		4.06
	Output	9.7 90.3	1000.00	903.10		807.19
	Losses before baking/boiling, shrinkage 0.25029%	90.3	2.52	2.27	2.25	2.03
	Baking/boiling 0.0%		0.039		0.035
	Losses after baking/boiling, shrinkage 0.25029%	90.3	2.52	2.27	2.25	2.03

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Unglazed caramel
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 673.25 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	67.0	339.90	227.73	228.84	153.32
	Total	12.6 87.4	1002.72	876.63	675.08	590.19
	Losses 0.3%			2.63		1.77
	Output	12.6 87.4	1000.00	874.00	673.25	588.42
	Losses before baking/boiling, shrinkage 0.15022%	87.4	1.51	1.32	1.01	0.89
	Baking/boiling -0.03%		-0.29		-0.20
	Losses after baking/boiling, shrinkage 0.15022%	87.4	1.51	1.32	1.01	0.89

Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 446.24 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	353.77	275.94	157.87	123.14
3	Citric acid (E330)	91.2	6.00	5.47	2.68	2.44
4	Cornel essence	—	1.00	—	0.45	—
	Total	7.5 92.5	1068.31	987.89	476.72	440.84
	Losses 0.9%			8.89		3.97
	Output	2.1 97.9	1000.00	979.00	446.24	436.87
	Losses before baking/boiling, shrinkage 0.45001%	92.5	4.81	4.45	2.15	1.98
	Baking/boiling 5.54%		58.96		26.31
	Losses after baking/boiling, shrinkage 0.45001%	97.9	4.54	4.45	2.03	1.98

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 228.84 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	333.23	332.73	76.26	76.14
3	Wheat flour 1s	85.5	187.85	160.61	42.99	36.75
4	Starch syrup	78.0	170.78	133.21	39.08	30.48
5	Lactic acid (E270)	40.0	26.15	10.46	5.98	2.39
6	Sign up
	Total	39.1 60.9	1110.00	676.08	254.01	154.71
	Losses 0.9%			6.08		1.39
	Output	33.0 67.0	1000.00	670.00	228.84	153.32
	Losses before baking/boiling, shrinkage 0.44967%	60.9	4.99	3.04	1.14	0.70
	Baking/boiling 9.09%		100.47		22.99
	Losses after baking/boiling, shrinkage 0.44967%	67.0	4.54	3.04	1.04	0.70

Consolidated recipe, k=1.005733
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 893.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	391.99	391.40	394.24	393.64
2	Fat glaze	99.0	225.09	222.83	226.38	224.11
3	Starch syrup	78.0	196.95	153.62	198.08	154.50
4	Apple puree [GOST]	10.0	89.41	8.94	89.92	8.99
5	Wheat flour 1s	85.5	42.99	36.75	43.23	36.96
6	Sign up	40.0	5.98	2.39	6.02	2.41
7	Citric acid (E330)	91.2	2.68	2.44	2.69	2.46
8	Cornel essence	—	0.74	—	0.75	—
	Total		955.82	818.38	961.30	823.08
	Total phase loss 1.4%			11.19
	Other losses 0.57%					—
	General losses 1.9%					15.88
	Output	90.3	893.80	807.19	893.80	807.19

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	no data
Fish and products thereof.	no data	no data
Peanuts and products thereof.	no data	no data
Soybeans and products thereof.	no data	no data
Milk and products thereof (including lactose).	no data	no data
Nut sand products thereof.	no data	no data
Celery and products thereof.	no data	no data
Mustard and products thereof.	no data	no data
Sesame seeds and products thereof.	no data	no data
Sulphur dioxide and sulphites.	no data	no data
Lupin and products thereof.	no data	no data
Molluscs and products thereof.	no data	no data
Aspartame and aspartame-acesulfame salt.	no data	no data

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Recipe on No. 045 Caramel "Aktobe", glazed, wrapped contained in handbooks:

1986 Recipes for caramel. Part 1. Candy caramel. Caramel with fillings: fruit and berry, liqueur, honey.

Consolidated recipe: No. 045 Caramel "Aktobe", glazed, wrapped

Recipe on No. 045 Caramel "Aktobe", glazed, wrapped contained in handbooks:

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