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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 772 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fat glaze99.0 251.83 249.31 194.41 192.47 
Total5.4 94.6 1005.08 951.27 775.92 734.38 
Losses 0.5%4.77 3.68 
Output5.4 94.6 1000.00 946.50 730.70 
Losses before baking/boiling, shrinkage 0.25048%94.6 2.52 2.38 1.94 1.84 
Baking/boiling 0.0%0.0450.035
Losses after baking/boiling, shrinkage 0.25048%94.6 2.52 2.38 1.94 1.84 
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 581.51 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 339.98 285.58 197.70 166.07 
Total6.8 93.2 1003.02 934.70 583.27 543.54 
Losses 0.3%2.80 1.63 
Output6.8 93.2 1000.00 931.90 581.51 541.91 
Losses before baking/boiling, shrinkage 0.14975%93.2 1.50 1.40 0.87 0.81 
Baking/boiling 0.0%0.0160.009
Losses after baking/boiling, shrinkage 0.14975%93.2 1.50 1.40 0.87 0.81 
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 385.56 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.78 275.17 136.02 106.09 
3Citric acid (E330)91.2 9.00 8.21 3.47 3.16 
4Apple essence—  0.99 —   0.38 —   
Total7.5 92.5 1068.34 987.89 411.91 380.89 
Losses 0.9%8.89 3.43 
Output2.1 97.9 1000.00 979.00 385.56 377.47 
Losses before baking/boiling, shrinkage 0.44985%92.5 4.81 4.44 1.85 1.71 
Baking/boiling 5.55%58.99 22.75 
Losses after baking/boiling, shrinkage 0.44985%97.9 4.54 4.44 1.75 1.71 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 197.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 550.00 55.00 108.74 10.87 
3Starch syrup78.0 282.55 220.39 55.86 43.57 
4Lactic acid (E270)40.0 20.00 8.00 3.95 1.58 
5Apple essence—  0.99 —   0.20 —   
Total40.2 59.8 1418.63 847.63 280.47 167.58 
Losses 0.9%7.63 1.51 
Output16.0 84.0 1000.00 840.00 197.70 166.07 
Losses before baking/boiling, shrinkage 0.45016%59.8 6.39 3.82 1.26 0.75 
Baking/boiling 28.87%407.70 80.60 
Losses after baking/boiling, shrinkage 0.45016%84.0 4.54 3.82 0.90 0.75 
Consolidated recipe, k=1.005584
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 772 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85383.76 383.19 385.90 385.33 
2Fat glaze99.0 194.41 192.47 195.50 193.54 
3Starch syrup78.0 191.88 149.67 192.95 150.50 
4Apple puree [GOST]10.0 108.74 10.87 109.34 10.93 
5Lactic acid (E270)40.0 3.95 1.58 3.98 1.59 
6Sign up91.2 3.47 3.16 3.49 3.18 
7Apple essence—  0.58 —   0.58 —   
Total886.79 740.94 891.74 745.08 
Total phase loss 1.4%10.24 
Other losses 0.56%4.14 
General losses 1.9%14.38 
Output94.6 772.00 730.70 772.00 730.70 
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