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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 083 Caramel "Sadovaya", glazed, wrapped → Ready glazed caramel → Consolidated recipe

Consolidated recipe: No. 083 Caramel "Sadovaya", 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 518.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fat glaze99.0 251.83 249.31 130.62 129.32 
Total5.4 94.6 1005.08 951.27 521.34 493.42 
Losses 0.5%4.77 2.47 
Output5.4 94.6 1000.00 946.50 490.95 
Losses before baking/boiling, shrinkage 0.25048%94.6 2.52 2.38 1.31 1.24 
Baking/boiling 0.0%0.0450.023
Losses after baking/boiling, shrinkage 0.25048%94.6 2.52 2.38 1.31 1.24 
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 390.71 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 339.98 285.58 132.83 111.58 
Total6.8 93.2 1003.02 934.70 391.89 365.20 
Losses 0.3%2.80 1.09 
Output6.8 93.2 1000.00 931.90 390.71 364.10 
Losses before baking/boiling, shrinkage 0.14975%93.2 1.50 1.40 0.59 0.55 
Baking/boiling 0.0%0.0160.006
Losses after baking/boiling, shrinkage 0.14975%93.2 1.50 1.40 0.59 0.55 
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 259.06 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.78 275.17 91.39 71.28 
3Citric acid (E330)91.2 9.00 8.21 2.33 2.13 
4Apple essence—  0.99 —   0.26 —   
Total7.5 92.5 1068.34 987.89 276.76 255.92 
Losses 0.9%8.89 2.30 
Output2.1 97.9 1000.00 979.00 259.06 253.62 
Losses before baking/boiling, shrinkage 0.44985%92.5 4.81 4.44 1.25 1.15 
Baking/boiling 5.55%58.99 15.28 
Losses after baking/boiling, shrinkage 0.44985%97.9 4.54 4.44 1.18 1.15 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 132.83 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 550.00 55.00 73.06 7.31 
3Starch syrup78.0 282.55 220.39 37.53 29.28 
4Lactic acid (E270)40.0 20.00 8.00 2.66 1.06 
5Apple essence—  0.99 —   0.13 —   
Total40.2 59.8 1418.63 847.63 188.44 112.59 
Losses 0.9%7.63 1.01 
Output16.0 84.0 1000.00 840.00 132.83 111.58 
Losses before baking/boiling, shrinkage 0.45016%59.8 6.39 3.82 0.85 0.51 
Baking/boiling 28.87%407.70 54.16 
Losses after baking/boiling, shrinkage 0.45016%84.0 4.54 3.82 0.60 0.51 
Consolidated recipe, k=1.005584
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 518.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85257.85 257.46 259.29 258.90 
2Fat glaze99.0 130.62 129.32 131.35 130.04 
3Starch syrup78.0 128.92 100.56 129.64 101.12 
4Apple puree [GOST]10.0 73.06 7.31 73.47 7.35 
5Lactic acid (E270)40.0 2.66 1.06 2.67 1.07 
6Sign up91.2 2.33 2.13 2.34 2.14 
7Apple essence—  0.39 —   0.39 —   
Total595.83 497.83 599.15 500.61 
Total phase loss 1.4%6.88 
Other losses 0.56%2.78 
General losses 1.9%9.66 
Output94.6 518.70 490.95 518.70 490.95 
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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