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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 313.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fat glaze99.0 251.83 249.31 78.92 78.13 
Total9.7 90.3 1005.07 907.64 314.99 284.46 
Losses 0.5%4.54 1.42 
Output9.7 90.3 1000.00 903.10 283.03 
Losses before baking/boiling, shrinkage 0.25029%90.3 2.52 2.27 0.79 0.71 
Baking/boiling 0.0%0.0390.012
Losses after baking/boiling, shrinkage 0.25029%90.3 2.52 2.27 0.79 0.71 
List of recipes
Unglazed caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 236.07 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling67.0 339.90 227.73 80.24 53.76 
Total12.6 87.4 1002.72 876.63 236.71 206.94 
Losses 0.3%2.63 0.62 
Output12.6 87.4 1000.00 874.00 236.07 206.32 
Losses before baking/boiling, shrinkage 0.15022%87.4 1.51 1.32 0.36 0.31 
Baking/boiling -0.03%-0.29 -0.069
Losses after baking/boiling, shrinkage 0.15022%87.4 1.51 1.32 0.36 0.31 
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 156.47 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.77 275.94 55.35 43.18 
3Citric acid (E330)91.2 6.00 5.47 0.94 0.86 
4Cornel essence—  1.00 —   0.16 —   
Total7.5 92.5 1068.31 987.89 167.16 154.57 
Losses 0.9%8.89 1.39 
Output2.1 97.9 1000.00 979.00 156.47 153.18 
Losses before baking/boiling, shrinkage 0.45001%92.5 4.81 4.45 0.75 0.70 
Baking/boiling 5.54%58.96 9.23 
Losses after baking/boiling, shrinkage 0.45001%97.9 4.54 4.45 0.71 0.70 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 80.24 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85333.23 332.73 26.74 26.70 
3Wheat flour 1s85.5 187.85 160.61 15.07 12.89 
4Starch syrup78.0 170.78 133.21 13.70 10.69 
5Lactic acid (E270)40.0 26.15 10.46 2.10 0.84 
6Sign up
Total39.1 60.9 1110.00 676.08 89.06 54.25 
Losses 0.9%6.08 0.49 
Output33.0 67.0 1000.00 670.00 80.24 53.76 
Losses before baking/boiling, shrinkage 0.44967%60.9 4.99 3.04 0.40 0.24 
Baking/boiling 9.09%100.47 8.06 
Losses after baking/boiling, shrinkage 0.44967%67.0 4.54 3.04 0.36 0.24 
Consolidated recipe, k=1.005733
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 313.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85137.45 137.24 138.23 138.03 
2Fat glaze99.0 78.92 78.13 79.38 78.58 
3Starch syrup78.0 69.06 53.86 69.45 54.17 
4Apple puree [GOST]10.0 31.35 3.13 31.53 3.15 
5Wheat flour 1s85.5 15.07 12.89 15.16 12.96 
6Sign up40.0 2.10 0.84 2.11 0.84 
7Citric acid (E330)91.2 0.94 0.86 0.94 0.86 
8Cornel essence—  0.26 —   0.26 —   
Total335.15 286.96 337.07 288.60 
Total phase loss 1.4%3.92 
Other losses 0.57%—   
General losses 1.9%5.57 
Output90.3 313.40 283.03 313.40 283.03 
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Recipe on No. 045 Caramel "Aktobe", glazed, wrapped contained in handbooks:

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