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All groups → All products → Caramel → Caramel with fruit and berry fillings → №087 Caramel "Tulip", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe №087 Caramel "Tulip", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 455.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 335.00 281.40 152.53 128.12 
Total6.7 93.3 1003.00 935.37 456.67 425.87 
Losses 0.3%2.77 1.26 
Output6.7 93.3 1000.00 932.60 424.61 
Losses before baking/boiling, shrinkage 0.14818%93.3 1.49 1.39 0.68 0.63 
Baking/boiling 0.0%0.0280.013
Losses after baking/boiling, shrinkage 0.14818%93.3 1.49 1.39 0.68 0.63 
List of recipes
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 304.14 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.77 275.94 107.60 83.92 
3Citric acid (E330)91.2 6.00 5.47 1.82 1.66 
4Essence—  1.00 —   0.30 —   
Total7.5 92.5 1068.31 987.89 324.92 300.46 
Losses 0.9%8.89 2.70 
Output2.1 97.9 1000.00 979.00 304.14 297.75 
Losses before baking/boiling, shrinkage 0.45001%92.5 4.81 4.45 1.46 1.35 
Baking/boiling 5.54%58.96 17.93 
Losses after baking/boiling, shrinkage 0.45001%97.9 4.54 4.45 1.38 1.35 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 152.53 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 300.00 30.00 45.76 4.58 
3Starch syrup78.0 282.55 220.39 43.10 33.61 
4Tomato paste30.0 83.33 25.00 12.71 3.81 
5Lactic acid (E270)40.0 20.00 8.00 3.05 1.22 
6Sign up
Total32.3 67.7 1251.95 847.63 190.95 129.29 
Losses 0.9%7.63 1.16 
Output16.0 84.0 1000.00 840.00 152.53 128.12 
Losses before baking/boiling, shrinkage 0.4501%67.7 5.64 3.82 0.86 0.58 
Baking/boiling 19.4%241.77 36.88 
Losses after baking/boiling, shrinkage 0.4501%84.0 4.54 3.82 0.69 0.58 
Consolidated recipe, k=1.005866
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 455.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85301.38 300.93 303.15 302.70 
2Starch syrup78.0 150.69 117.54 151.58 118.23 
3Apple puree [GOST]10.0 45.76 4.58 46.03 4.60 
4Tomato paste30.0 12.71 3.81 12.78 3.84 
5Lactic acid (E270)40.0 3.05 1.22 3.07 1.23 
6Sign up91.2 1.82 1.66 1.84 1.67 
7Essence—  0.30 —   0.31 —   
8Essence of fruit and berry—  0.15 —   0.15 —   
Total515.87 429.74 518.90 432.26 
Total phase loss 1.2%5.13 
Other losses 0.58%2.52 
General losses 1.8%7.65 
Output93.3 455.30 424.61 455.30 424.61 
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Recipe on №087 Caramel "Tulip", wrapped contained in handbooks:

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