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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 059 Caramel "Dessert pillow", glossy → Finished glossy caramel → Consolidated recipe

Consolidated recipe: No. 059 Caramel "Dessert pillow", glossy

Finished glossy caramel
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 944 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar (in watering syrup)	99.85	7.99	7.98	7.54	7.53
3	Gloss	100.0	0.80	0.80	0.76	0.76
4	Talc (E553(iii))	100.0	0.50	0.50	0.47	0.47
	Total	4.9 95.1	1001.35	951.83	945.27	898.53
	Losses 0.13%			1.23		1.17
	Output	4.9 95.1	1000.00	950.60		897.37
	Losses before baking/boiling, shrinkage 0.06483%	95.1	0.65	0.62	0.61	0.58
	Baking/boiling 0.01%		0.052		0.049
	Losses after baking/boiling, shrinkage 0.06483%	95.1	0.65	0.62	0.61	0.58

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Caramal without gloss
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 936.5 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	83.5	201.27	168.06	188.49	157.39
	Total	5.0 95.0	1003.01	952.96	939.32	892.46
	Losses 0.3%			2.86		2.68
	Output	5.0 95.0	1000.00	950.10	936.50	889.77
	Losses before baking/boiling, shrinkage 0.15026%	95.0	1.51	1.43	1.41	1.34
	Baking/boiling -0.0%		-0.004		-0.004
	Losses after baking/boiling, shrinkage 0.15026%	95.0	1.51	1.43	1.41	1.34

Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 750.83 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	353.77	275.94	265.62	207.19
3	Citric acid (E330)	91.2	6.00	5.47	4.50	4.11
4	Dye	—	1.00	—	0.75	—
5	Essence	—	1.00	—	0.75	—
	Total	7.6 92.4	1069.31	987.89	802.87	741.74
	Losses 0.9%			8.89		6.68
	Output	2.1 97.9	1000.00	979.00	750.83	735.07
	Losses before baking/boiling, shrinkage 0.45001%	92.4	4.81	4.45	3.61	3.34
	Baking/boiling 5.63%		59.96		45.02
	Losses after baking/boiling, shrinkage 0.45001%	97.9	4.54	4.45	3.41	3.34

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 188.49 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	550.00	55.00	103.67	10.37
3	Starch syrup	78.0	280.73	218.97	52.91	41.27
4	Lactic acid (E270)	40.0	20.00	8.00	3.77	1.51
5	Essence	—	1.00	—	0.19	—
	Total	40.4 59.6	1413.18	842.58	266.37	158.82
	Losses 0.9%			7.58		1.43
	Output	16.5 83.5	1000.00	835.00	188.49	157.39
	Losses before baking/boiling, shrinkage 0.44965%	59.6	6.35	3.79	1.20	0.71
	Baking/boiling 28.6%		402.29		75.83
	Losses after baking/boiling, shrinkage 0.44965%	83.5	4.54	3.79	0.86	0.71

Gloss
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.76 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Paraffin (E905c(i))	100.0	252.53	252.53	0.19	0.19
3	Wax (E901)	100.0	252.52	252.52	0.19	0.19
	Total	— 100.0	1010.10	1010.10	0.76	0.76
	Losses 1.0%			10.10		0.008
	Output	— 100.0	1000.00	1000.00	0.76	0.76
	Losses before baking/boiling, shrinkage 0.49995%	100.0	5.05	5.05	0.004	0.004
	Losses after baking/boiling, shrinkage 0.49995%	100.0	5.05	5.05	0.004	0.004

Consolidated recipe, k=1.002895
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 944 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	644.61	643.65	646.48	645.51
2	Starch syrup	78.0	318.54	248.46	319.46	249.18
3	Apple puree [GOST]	10.0	103.67	10.37	103.97	10.40
4	Citric acid (E330)	91.2	4.50	4.11	4.52	4.12
5	Lactic acid (E270)	40.0	3.77	1.51	3.78	1.51
6	Sign up	—	0.94	—	0.94	—
7	Dye	—	0.75	—	0.75	—
8	Talc (E553(iii))	100.0	0.47	0.47	0.47	0.47
9	Coconut oil	100.0	0.38	0.38	0.38	0.38
10	Paraffin (E905c(i))	100.0	0.19	0.19	0.19	0.19
11	Sign up	100.0	0.19	0.19	0.19	0.19
	Total		1078.02	909.33	1081.14	911.96
	Total phase loss 1.3%			11.96
	Other losses 0.29%					2.63
	General losses 1.6%					14.59
	Output	95.1	944.00	897.37	944.00	897.37

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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Consolidated recipe: No. 059 Caramel "Dessert pillow", glossy

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