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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 105.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	251.81	249.54	26.62	26.38
	Total	9.6 90.4	1004.98	908.04	106.23	95.98
	Losses 0.5%			4.54		0.48
	Output	9.6 90.4	1000.00	903.50		95.50
	Losses before baking/boiling, shrinkage 0.25%	90.4	2.51	2.27	0.27	0.24
	Baking/boiling -0.0%		-0.045		-0.005
	Losses after baking/boiling, shrinkage 0.25%	90.4	2.51	2.27	0.27	0.24

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Unglazed caramel
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 79.61 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	67.0	340.01	227.81	27.07	18.14
	Total	12.6 87.4	1003.05	876.92	79.85	69.81
	Losses 0.3%			2.62		0.21
	Output	12.6 87.4	1000.00	874.30	79.61	69.60
	Losses before baking/boiling, shrinkage 0.14955%	87.4	1.50	1.31	0.12	0.10
	Baking/boiling 0.0%		0.050		0.004
	Losses after baking/boiling, shrinkage 0.14955%	87.4	1.50	1.31	0.12	0.10

Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 52.78 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	353.77	275.94	18.67	14.57
3	Citric acid (E330)	91.2	6.00	5.47	0.32	0.29
4	Plum essence	—	1.00	—	0.053	—
5	Dye red and blue	—	0.75	—	0.040	—
	Total	7.6 92.4	1069.06	987.89	56.43	52.15
	Losses 0.9%			8.89		0.47
	Output	2.1 97.9	1000.00	979.00	52.78	51.68
	Losses before baking/boiling, shrinkage 0.45001%	92.4	4.81	4.45	0.25	0.23
	Baking/boiling 5.61%		59.71		3.15
	Losses after baking/boiling, shrinkage 0.45001%	97.9	4.54	4.45	0.24	0.23

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 27.07 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Plum puree	10.0	433.55	43.36	11.74	1.17
3	Starch syrup	78.0	222.73	173.73	6.03	4.70
4	Lactic acid (E270)	40.0	15.80	6.32	0.43	0.17
5	Plum essence	—	1.00	—	0.027	—
	Total	40.0 60.0	1126.44	676.08	30.49	18.30
	Losses 0.9%			6.08		0.16
	Output	33.0 67.0	1000.00	670.00	27.07	18.14
	Losses before baking/boiling, shrinkage 0.44997%	60.0	5.07	3.04	0.14	0.082
	Baking/boiling 10.42%		116.83		3.16
	Losses after baking/boiling, shrinkage 0.44997%	67.0	4.54	3.04	0.12	0.082

Consolidated recipe, k=1.00575
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 105.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	49.62	49.54	49.90	49.83
2	Chocolate glaze [Skurikhin]	99.1	26.62	26.38	26.77	26.53
3	Starch syrup	78.0	24.70	19.27	24.84	19.38
4	Plum puree	10.0	11.74	1.17	11.80	1.18
5	Lactic acid (E270)	40.0	0.43	0.17	0.43	0.17
6	Sign up	91.2	0.32	0.29	0.32	0.29
7	Plum essence	—	0.080	—	0.080	—
8	Dye red and blue	—	0.040	—	0.040	—
	Total		113.54	96.82	114.19	97.38
	Total phase loss 1.4%			1.32
	Other losses 0.57%					0.56
	General losses 1.9%					1.88
	Output	90.4	105.70	95.50	105.70	95.50

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

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