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All groups → All products → Caramel → Caramel with fruit and berry fillings → №089 Caramel "Fruit and berry", sugar → Ready caramel, sprinkle. sugar → Consolidated recipe

Consolidated recipe №089 Caramel "Fruit and berry", sugar

Ready caramel, sprinkle. sugar
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 322.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (for sprinkling)99.8594.91 94.77 30.59 30.54 
3Granulated sugar (in watering syrup)99.856.99 6.98 2.25 2.25 
Total4.8 95.2 1001.97 954.20 322.93 307.54 
Losses 0.2%1.90 0.61 
Output4.8 95.2 1000.00 952.30 306.93 
Losses before baking/boiling, shrinkage 0.09974%95.2 1.00 0.95 0.32 0.31 
Baking/boiling -0.0%-0.029-0.009
Losses after baking/boiling, shrinkage 0.09974%95.2 1.00 0.95 0.32 0.31 
List of recipes
Caramel without sprinkling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 290.09 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling83.5 221.98 185.35 64.39 53.77 
Total5.3 94.7 1002.98 949.95 290.96 275.57 
Losses 0.3%2.85 0.83 
Output5.3 94.7 1000.00 947.10 290.09 274.75 
Losses before baking/boiling, shrinkage 0.15013%94.7 1.51 1.43 0.44 0.41 
Baking/boiling -0.0%-0.032-0.009
Losses after baking/boiling, shrinkage 0.15013%94.7 1.51 1.43 0.44 0.41 
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 226.56 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 354.42 276.45 80.30 62.63 
3Citric acid (E330)91.2 4.00 3.65 0.91 0.83 
4Dye—  1.00 —   0.23 —   
5Essence—  1.00 —   0.23 —   
Total7.6 92.4 1069.27 987.88 242.26 223.82 
Losses 0.9%8.88 2.01 
Output2.1 97.9 1000.00 979.00 226.56 221.80 
Losses before baking/boiling, shrinkage 0.44956%92.4 4.81 4.44 1.09 1.01 
Baking/boiling 5.63%59.93 13.58 
Losses after baking/boiling, shrinkage 0.44956%97.9 4.54 4.44 1.03 1.01 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 64.39 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 550.00 55.00 35.42 3.54 
3Starch syrup78.0 280.73 218.97 18.08 14.10 
4Lactic acid (E270)40.0 20.00 8.00 1.29 0.52 
5Essence—  1.00 —   0.064—   
Total40.4 59.6 1413.18 842.58 91.00 54.26 
Losses 0.9%7.58 0.49 
Output16.5 83.5 1000.00 835.00 64.39 53.77 
Losses before baking/boiling, shrinkage 0.44965%59.6 6.35 3.79 0.41 0.24 
Baking/boiling 28.6%402.29 25.91 
Losses after baking/boiling, shrinkage 0.44965%83.5 4.54 3.79 0.29 0.24 
Consolidated recipe, k=1.002968
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 322.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85229.60 229.25 230.28 229.93 
2Starch syrup78.0 98.38 76.73 98.67 76.96 
3Apple puree [GOST]10.0 35.42 3.54 35.52 3.55 
4Lactic acid (E270)40.0 1.29 0.52 1.29 0.52 
5Citric acid (E330)91.2 0.91 0.83 0.91 0.83 
6Sign up—  0.29 —   0.29 —   
7Dye—  0.23 —   0.23 —   
Total366.10 310.87 367.19 311.79 
Total phase loss 1.3%3.94 
Other losses 0.3%0.92 
General losses 1.6%4.86 
Output95.2 322.30 306.93 322.30 306.93 
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