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All groups → All products → Caramel → Caramel with fruit and berry fillings → №068 Caramel "Gooseberry", "Lemons", "Tangerines" glossy → Finished glossy caramel → Consolidated recipe

Consolidated recipe №068 Caramel "Gooseberry", "Lemons", "Tangerines" glossy

Finished glossy caramel
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 114.2 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	0.91	0.91
3	Gloss	100.0	0.80	0.80	0.091	0.091
4	Talc (E553(iii))	100.0	0.50	0.50	0.057	0.057
	Total	5.7 94.3	1001.28	943.73	114.35	107.77
	Losses 0.13%			1.23		0.14
	Output	5.8 94.2	1000.00	942.50		107.63
	Losses before baking/boiling, shrinkage 0.0653%	94.3	0.65	0.62	0.075	0.070
	Baking/boiling -0.0%		-0.028		-0.003
	Losses after baking/boiling, shrinkage 0.0653%	94.2	0.65	0.62	0.075	0.070

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Caramel without gloss
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 113.29 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	83.5	257.62	215.11	29.18	24.37
	Total	5.8 94.2	1002.99	944.83	113.62	107.04
	Losses 0.3%			2.83		0.32
	Output	5.8 94.2	1000.00	942.00	113.29	106.71
	Losses before baking/boiling, shrinkage 0.14976%	94.2	1.50	1.41	0.17	0.16
	Baking/boiling -0.0%		-0.014		-0.002
	Losses after baking/boiling, shrinkage 0.14976%	94.2	1.50	1.41	0.17	0.16

Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 84.44 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	354.42	276.45	29.93	23.34
3	Citric acid (E330)	91.2	4.00	3.65	0.34	0.31
4	Dye	—	1.00	—	0.084	—
5	Essence	—	1.00	—	0.084	—
	Total	7.6 92.4	1069.27	987.88	90.29	83.42
	Losses 0.9%			8.88		0.75
	Output	2.1 97.9	1000.00	979.00	84.44	82.67
	Losses before baking/boiling, shrinkage 0.44956%	92.4	4.81	4.44	0.41	0.38
	Baking/boiling 5.63%		59.93		5.06
	Losses after baking/boiling, shrinkage 0.44956%	97.9	4.54	4.44	0.38	0.38

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 29.18 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	550.00	55.00	16.05	1.61
3	Starch syrup	78.0	280.73	218.97	8.19	6.39
4	Lactic acid (E270)	40.0	20.00	8.00	0.58	0.23
5	Essence	—	1.00	—	0.029	—
	Total	40.4 59.6	1413.18	842.58	41.24	24.59
	Losses 0.9%			7.58		0.22
	Output	16.5 83.5	1000.00	835.00	29.18	24.37
	Losses before baking/boiling, shrinkage 0.44965%	59.6	6.35	3.79	0.19	0.11
	Baking/boiling 28.6%		402.29		11.74
	Losses after baking/boiling, shrinkage 0.44965%	83.5	4.54	3.79	0.13	0.11

Gloss
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.09 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Paraffin (E905c(i))	100.0	252.53	252.53	0.023	0.023
3	Wax (E901)	100.0	252.52	252.52	0.023	0.023
	Total	— 100.0	1010.10	1010.10	0.092	0.092
	Losses 1.0%			10.10		0.001
	Output	— 100.0	1000.00	1000.00	0.091	0.091
	Losses before baking/boiling, shrinkage 0.49995%	100.0	5.05	5.05	0.00	0.00
	Losses after baking/boiling, shrinkage 0.49995%	100.0	5.05	5.05	0.00	0.00

Consolidated recipe, k=1.002904
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 114.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	77.15	77.04	77.38	77.26
2	Starch syrup	78.0	38.12	29.73	38.23	29.82
3	Apple puree [GOST]	10.0	16.05	1.61	16.10	1.61
4	Lactic acid (E270)	40.0	0.58	0.23	0.59	0.23
5	Citric acid (E330)	91.2	0.34	0.31	0.34	0.31
6	Sign up	—	0.11	—	0.11	—
7	Dye	—	0.084	—	0.085	—
8	Talc (E553(iii))	100.0	0.057	0.057	0.057	0.057
9	Coconut oil	100.0	0.046	0.046	0.046	0.046
10	Paraffin (E905c(i))	100.0	0.023	0.023	0.023	0.023
11	Sign up	100.0	0.023	0.023	0.023	0.023
	Total		132.59	109.07	132.98	109.38
	Total phase loss 1.3%			1.43
	Other losses 0.29%					0.32
	General losses 1.6%					1.75
	Output	94.2	114.20	107.63	114.20	107.63

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Consolidated recipe №068 Caramel "Gooseberry", "Lemons", "Tangerines" glossy

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