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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 055 Caramel "Counter", glazed wrapped → Ready caramel → Consolidated recipe

Consolidated recipe: No. 055 Caramel "Counter", glazed wrapped

Ready caramel
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 900.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fat glaze	99.0	252.02	249.50	226.89	224.62
	Total	4.8 95.2	1005.06	956.38	904.86	861.03
	Losses 0.5%			4.78		4.30
	Output	4.8 95.2	1000.00	951.60		856.73
	Losses before baking/boiling, shrinkage 0.24982%	95.2	2.51	2.39	2.26	2.15
	Baking/boiling 0.0%		0.038		0.035
	Losses after baking/boiling, shrinkage 0.24982%	95.2	2.51	2.39	2.26	2.15

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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 677.96 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	84.0	290.87	244.33	197.20	165.65
	Total	6.1 93.9	1003.02	941.53	680.01	638.32
	Losses 0.3%			2.83		1.92
	Output	6.1 93.9	1000.00	938.70	677.96	636.40
	Losses before baking/boiling, shrinkage 0.15006%	93.9	1.51	1.41	1.02	0.96
	Baking/boiling 0.0%		0.010		0.007
	Losses after baking/boiling, shrinkage 0.15006%	93.9	1.51	1.41	1.02	0.96

Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 482.81 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	353.77	275.94	170.80	133.23
3	Citric acid (E330)	91.2	6.00	5.47	2.90	2.64
4	Fruit essence	—	1.00	—	0.48	—
	Total	7.5 92.5	1068.31	987.89	515.79	476.96
	Losses 0.9%			8.89		4.29
	Output	2.1 97.9	1000.00	979.00	482.81	472.67
	Losses before baking/boiling, shrinkage 0.45001%	92.5	4.81	4.45	2.32	2.15
	Baking/boiling 5.54%		58.96		28.47
	Losses after baking/boiling, shrinkage 0.45001%	97.9	4.54	4.45	2.19	2.15

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 197.2 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	462.60	46.26	91.22	9.12
3	Starch syrup	78.0	275.12	214.59	54.25	42.32
4	Fruit cooking	69.0	48.67	33.58	9.60	6.62
5	Alcohol	—	24.37	—	4.81	—
6	Sign up
7	Fruit essence	—	0.50	—	0.10	—
	Total	38.2 61.8	1371.14	847.64	270.39	167.15
	Losses 0.9%			7.64		1.51
	Output	16.0 84.0	1000.00	840.00	197.20	165.65
	Losses before baking/boiling, shrinkage 0.4507%	61.8	6.18	3.82	1.22	0.75
	Baking/boiling 26.4%		360.41		71.07
	Losses after baking/boiling, shrinkage 0.4507%	84.0	4.55	3.82	0.90	0.75

Consolidated recipe, k=1.005575
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 900.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	450.09	449.42	452.60	451.92
2	Fat glaze	99.0	226.89	224.62	228.16	225.88
3	Starch syrup	78.0	225.06	175.54	226.31	176.52
4	Apple puree [GOST]	10.0	91.22	9.12	91.73	9.17
5	Fruit cooking	69.0	9.60	6.62	9.65	6.66
6	Sign up	—	4.81	—	4.83	—
7	Citric acid (E330)	91.2	2.90	2.64	2.91	2.66
8	Lactic acid (E270)	40.0	1.92	0.77	1.93	0.77
9	Fruit essence	—	0.58	—	0.58	—
	Total		1013.07	868.74	1018.72	873.59
	Total phase loss 1.4%			12.02
	Other losses 0.55%					4.84
	General losses 1.9%					16.86
	Output	95.2	900.30	856.73	900.30	856.73

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. 055 Caramel "Counter", glazed wrapped contained in handbooks:

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

Consolidated recipe: No. 055 Caramel "Counter", glazed wrapped

Recipe on No. 055 Caramel "Counter", glazed wrapped contained in handbooks:

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