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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 480.3 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	3.84	3.83
3	Gloss	100.0	0.80	0.80	0.38	0.38
4	Talc (E553(iii))	100.0	0.50	0.50	0.24	0.24
	Total	4.9 95.1	1001.35	951.83	480.95	457.17
	Losses 0.13%			1.23		0.59
	Output	4.9 95.1	1000.00	950.60		456.57
	Losses before baking/boiling, shrinkage 0.06483%	95.1	0.65	0.62	0.31	0.30
	Baking/boiling 0.01%		0.052		0.025
	Losses after baking/boiling, shrinkage 0.06483%	95.1	0.65	0.62	0.31	0.30

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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 476.49 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	83.5	201.27	168.06	95.90	80.08
	Total	5.0 95.0	1003.01	952.96	477.92	454.07
	Losses 0.3%			2.86		1.36
	Output	5.0 95.0	1000.00	950.10	476.49	452.71
	Losses before baking/boiling, shrinkage 0.15026%	95.0	1.51	1.43	0.72	0.68
	Baking/boiling -0.0%		-0.004		-0.002
	Losses after baking/boiling, shrinkage 0.15026%	95.0	1.51	1.43	0.72	0.68

Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 382.02 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	353.77	275.94	135.15	105.41
3	Citric acid (E330)	91.2	6.00	5.47	2.29	2.09
4	Dye	—	1.00	—	0.38	—
5	Essence	—	1.00	—	0.38	—
	Total	7.6 92.4	1069.31	987.89	408.50	377.39
	Losses 0.9%			8.89		3.40
	Output	2.1 97.9	1000.00	979.00	382.02	374.00
	Losses before baking/boiling, shrinkage 0.45001%	92.4	4.81	4.45	1.84	1.70
	Baking/boiling 5.63%		59.96		22.90
	Losses after baking/boiling, shrinkage 0.45001%	97.9	4.54	4.45	1.73	1.70

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 95.9 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	550.00	55.00	52.75	5.27
3	Starch syrup	78.0	280.73	218.97	26.92	21.00
4	Lactic acid (E270)	40.0	20.00	8.00	1.92	0.77
5	Essence	—	1.00	—	0.10	—
	Total	40.4 59.6	1413.18	842.58	135.53	80.81
	Losses 0.9%			7.58		0.73
	Output	16.5 83.5	1000.00	835.00	95.90	80.08
	Losses before baking/boiling, shrinkage 0.44965%	59.6	6.35	3.79	0.61	0.36
	Baking/boiling 28.6%		402.29		38.58
	Losses after baking/boiling, shrinkage 0.44965%	83.5	4.54	3.79	0.44	0.36

Gloss
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.38 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Paraffin (E905c(i))	100.0	252.53	252.53	0.10	0.10
3	Wax (E901)	100.0	252.52	252.52	0.10	0.10
	Total	— 100.0	1010.10	1010.10	0.39	0.39
	Losses 1.0%			10.10		0.004
	Output	— 100.0	1000.00	1000.00	0.38	0.38
	Losses before baking/boiling, shrinkage 0.49995%	100.0	5.05	5.05	0.002	0.002
	Losses after baking/boiling, shrinkage 0.49995%	100.0	5.05	5.05	0.002	0.002

Consolidated recipe, k=1.002895
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 480.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	327.98	327.48	328.92	328.43
2	Starch syrup	78.0	162.07	126.41	162.54	126.78
3	Apple puree [GOST]	10.0	52.75	5.27	52.90	5.29
4	Citric acid (E330)	91.2	2.29	2.09	2.30	2.10
5	Lactic acid (E270)	40.0	1.92	0.77	1.92	0.77
6	Sign up	—	0.48	—	0.48	—
7	Dye	—	0.38	—	0.38	—
8	Talc (E553(iii))	100.0	0.24	0.24	0.24	0.24
9	Coconut oil	100.0	0.19	0.19	0.19	0.19
10	Paraffin (E905c(i))	100.0	0.10	0.10	0.10	0.10
11	Sign up	100.0	0.10	0.10	0.10	0.10
	Total		548.49	462.66	550.08	464.00
	Total phase loss 1.3%			6.08
	Other losses 0.29%					1.34
	General losses 1.6%					7.42
	Output	95.1	480.30	456.57	480.30	456.57

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

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