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All groups → All products → Caramel → Caramel with fruit and berry fillings → №068 Caramel "Gooseberry", "Lemons", "Tangerines" glossy → Caramel without gloss → Consolidated recipe

Consolidated recipe Caramel without gloss

Caramel without gloss
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 365.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling83.5 257.62 215.11 94.13 78.60 
Total5.8 94.2 1002.99 944.83 366.49 345.24 
Losses 0.3%2.83 1.03 
Output5.8 94.2 1000.00 942.00 344.21 
Losses before baking/boiling, shrinkage 0.14976%94.2 1.50 1.41 0.55 0.52 
Baking/boiling -0.0%-0.014-0.005
Losses after baking/boiling, shrinkage 0.14976%94.2 1.50 1.41 0.55 0.52 
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 272.36 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 354.42 276.45 96.53 75.29 
3Citric acid (E330)91.2 4.00 3.65 1.09 0.99 
4Dye—  1.00 —   0.27 —   
5Essence—  1.00 —   0.27 —   
Total7.6 92.4 1069.27 987.88 291.22 269.06 
Losses 0.9%8.88 2.42 
Output2.1 97.9 1000.00 979.00 272.36 266.64 
Losses before baking/boiling, shrinkage 0.44956%92.4 4.81 4.44 1.31 1.21 
Baking/boiling 5.63%59.93 16.32 
Losses after baking/boiling, shrinkage 0.44956%97.9 4.54 4.44 1.24 1.21 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 94.13 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 550.00 55.00 51.77 5.18 
3Starch syrup78.0 280.73 218.97 26.43 20.61 
4Lactic acid (E270)40.0 20.00 8.00 1.88 0.75 
5Essence—  1.00 —   0.094—   
Total40.4 59.6 1413.18 842.58 133.03 79.32 
Losses 0.9%7.58 0.71 
Output16.5 83.5 1000.00 835.00 94.13 78.60 
Losses before baking/boiling, shrinkage 0.44965%59.6 6.35 3.79 0.60 0.36 
Baking/boiling 28.6%402.29 37.87 
Losses after baking/boiling, shrinkage 0.44965%83.5 4.54 3.79 0.43 0.36 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 365.4 kg finished product
in kind
in solids
1Sign up99.85245.91 245.54 
2Starch syrup78.0 122.96 95.91 
3Apple puree [GOST]10.0 51.77 5.18 
4Lactic acid (E270)40.0 1.88 0.75 
5Citric acid (E330)91.2 1.09 0.99 
6Sign up—  0.37 —   
7Dye—  0.27 —   
Total424.25 348.37 
General losses 1.2%4.17 
Output94.2 365.40 344.21 
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