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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 055 Caramel "Counter", 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 990.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 290.87 244.33 288.08 241.99 
Total6.1 93.9 1003.02 941.53 993.39 932.49 
Losses 0.3%2.83 2.80 
Output6.1 93.9 1000.00 938.70 929.69 
Losses before baking/boiling, shrinkage 0.15006%93.9 1.51 1.41 1.49 1.40 
Baking/boiling 0.0%0.0100.010
Losses after baking/boiling, shrinkage 0.15006%93.9 1.51 1.41 1.49 1.40 
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 705.31 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.77 275.94 249.52 194.62 
3Citric acid (E330)91.2 6.00 5.47 4.23 3.86 
4Fruit essence—  1.00 —   0.71 —   
Total7.5 92.5 1068.31 987.89 753.49 696.77 
Losses 0.9%8.89 6.27 
Output2.1 97.9 1000.00 979.00 705.31 690.50 
Losses before baking/boiling, shrinkage 0.45001%92.5 4.81 4.45 3.39 3.14 
Baking/boiling 5.54%58.96 41.59 
Losses after baking/boiling, shrinkage 0.45001%97.9 4.54 4.45 3.20 3.14 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 288.08 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 462.60 46.26 133.26 13.33 
3Starch syrup78.0 275.12 214.59 79.26 61.82 
4Fruit cooking69.0 48.67 33.58 14.02 9.67 
5Alcohol—  24.37 —   7.02 —   
6Sign up
7Fruit essence—  0.50 —   0.14 —   
Total38.2 61.8 1371.14 847.64 394.99 244.19 
Losses 0.9%7.64 2.20 
Output16.0 84.0 1000.00 840.00 288.08 241.99 
Losses before baking/boiling, shrinkage 0.4507%61.8 6.18 3.82 1.78 1.10 
Baking/boiling 26.4%360.41 103.83 
Losses after baking/boiling, shrinkage 0.4507%84.0 4.55 3.82 1.31 1.10 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 990.4 kg finished product
in kind
in solids
1Sign up99.85657.52 656.53 
2Starch syrup78.0 328.77 256.44 
3Apple puree [GOST]10.0 133.26 13.33 
4Fruit cooking69.0 14.02 9.67 
5Alcohol—  7.02 —   
6Sign up91.2 4.23 3.86 
7Lactic acid (E270)40.0 2.81 1.12 
8Fruit essence—  0.85 —   
Total1148.49 940.96 
General losses 1.2%11.27 
Output93.9 990.40 929.69 
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. 055 Caramel "Counter", glazed wrapped (Unglazed caramel) included in recipes:

No. 055 Caramel "Counter", glazed wrappedReady caramel

Recipe on No. 055 Caramel "Counter", glazed wrapped (Unglazed caramel) contained in handbooks:

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