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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 078 Caramel "Moscow", glazed wrapped → Ready glazed caramel → Consolidated recipe

Consolidated recipe: No. 078 Caramel "Moscow", glazed wrapped

Ready glazed caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 678.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.81 249.54 170.75 169.22 
Total9.6 90.4 1004.98 908.04 681.48 615.74 
Losses 0.5%4.54 3.08 
Output9.6 90.4 1000.00 903.50 612.66 
Losses before baking/boiling, shrinkage 0.25%90.4 2.51 2.27 1.70 1.54 
Baking/boiling -0.0%-0.045-0.031
Losses after baking/boiling, shrinkage 0.25%90.4 2.51 2.27 1.70 1.54 
List of recipes
Unglazed caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 510.72 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling67.0 340.01 227.81 173.65 116.35 
Total12.6 87.4 1003.05 876.92 512.28 447.87 
Losses 0.3%2.62 1.34 
Output12.6 87.4 1000.00 874.30 510.72 446.53 
Losses before baking/boiling, shrinkage 0.14955%87.4 1.50 1.31 0.77 0.67 
Baking/boiling 0.0%0.0500.026
Losses after baking/boiling, shrinkage 0.14955%87.4 1.50 1.31 0.77 0.67 
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 338.63 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.77 275.94 119.80 93.44 
3Citric acid (E330)91.2 6.00 5.47 2.03 1.85 
4Plum essence—  1.00 —   0.34 —   
5Dye red and blue—  0.75 —   0.25 —   
Total7.6 92.4 1069.06 987.89 362.02 334.53 
Losses 0.9%8.89 3.01 
Output2.1 97.9 1000.00 979.00 338.63 331.52 
Losses before baking/boiling, shrinkage 0.45001%92.4 4.81 4.45 1.63 1.51 
Baking/boiling 5.61%59.71 20.22 
Losses after baking/boiling, shrinkage 0.45001%97.9 4.54 4.45 1.54 1.51 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 173.65 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Plum puree10.0 433.55 43.36 75.29 7.53 
3Starch syrup78.0 222.73 173.73 38.68 30.17 
4Lactic acid (E270)40.0 15.80 6.32 2.74 1.10 
5Plum essence—  1.00 —   0.17 —   
Total40.0 60.0 1126.44 676.08 195.61 117.40 
Losses 0.9%6.08 1.06 
Output33.0 67.0 1000.00 670.00 173.65 116.35 
Losses before baking/boiling, shrinkage 0.44997%60.0 5.07 3.04 0.88 0.53 
Baking/boiling 10.42%116.83 20.29 
Losses after baking/boiling, shrinkage 0.44997%67.0 4.54 3.04 0.79 0.53 
Consolidated recipe, k=1.00575
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 678.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85318.32 317.84 320.15 319.67 
2Chocolate glaze [Skurikhin]99.1 170.75 169.22 171.73 170.19 
3Starch syrup78.0 158.47 123.61 159.39 124.32 
4Plum puree10.0 75.29 7.53 75.72 7.57 
5Lactic acid (E270)40.0 2.74 1.10 2.76 1.10 
6Sign up91.2 2.03 1.85 2.04 1.86 
7Plum essence—  0.51 —   0.52 —   
8Dye red and blue—  0.25 —   0.26 —   
Total728.38 621.15 732.56 624.72 
Total phase loss 1.4%8.49 
Other losses 0.57%3.57 
General losses 1.9%12.06 
Output90.4 678.10 612.66 678.10 612.66 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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