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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 093 Caramel "Charada", glazed, wrapped → Ready glazed caramel → Consolidated recipe

Consolidated recipe No. 093 Caramel "Charada", 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 16.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	251.81	249.54	4.21	4.17
	Total	9.6 90.4	1004.98	908.04	16.78	15.16
	Losses 0.5%			4.54		0.076
	Output	9.6 90.4	1000.00	903.50		15.09
	Losses before baking/boiling, shrinkage 0.25%	90.4	2.51	2.27	0.042	0.038
	Baking/boiling -0.0%		-0.045		-0.001
	Losses after baking/boiling, shrinkage 0.25%	90.4	2.51	2.27	0.042	0.038

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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 12.58 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	67.0	340.01	227.81	4.28	2.87
	Total	12.6 87.4	1003.05	876.92	12.62	11.03
	Losses 0.3%			2.62		0.033
	Output	12.6 87.4	1000.00	874.30	12.58	11.00
	Losses before baking/boiling, shrinkage 0.14955%	87.4	1.50	1.31	0.019	0.016
	Baking/boiling 0.0%		0.050		0.001
	Losses after baking/boiling, shrinkage 0.14955%	87.4	1.50	1.31	0.019	0.016

Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.34 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	353.77	275.94	2.95	2.30
3	Citric acid (E330)	91.2	6.00	5.47	0.050	0.046
4	Essence raspberry	—	1.00	—	0.008	—
	Total	7.5 92.5	1068.31	987.89	8.91	8.24
	Losses 0.9%			8.89		0.074
	Output	2.1 97.9	1000.00	979.00	8.34	8.16
	Losses before baking/boiling, shrinkage 0.45001%	92.5	4.81	4.45	0.040	0.037
	Baking/boiling 5.54%		58.96		0.49
	Losses after baking/boiling, shrinkage 0.45001%	97.9	4.54	4.45	0.038	0.037

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.28 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	239.75	23.98	1.03	0.10
3	Raspberry puree	10.0	239.75	23.98	1.03	0.10
4	Starch syrup	78.0	224.34	174.99	0.96	0.75
5	Lactic acid (E270)	40.0	12.78	5.11	0.055	0.022
6	Sign up
	Total	42.0 58.0	1166.11	676.06	4.99	2.89
	Losses 0.9%			6.06		0.026
	Output	33.0 67.0	1000.00	670.00	4.28	2.87
	Losses before baking/boiling, shrinkage 0.44849%	58.0	5.23	3.03	0.022	0.013
	Baking/boiling 13.47%		156.35		0.67
	Losses after baking/boiling, shrinkage 0.44849%	67.0	4.53	3.03	0.019	0.013

Consolidated recipe, k=1.005755
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 16.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	7.82	7.81	7.86	7.85
2	Chocolate glaze [Skurikhin]	99.1	4.21	4.17	4.23	4.19
3	Starch syrup	78.0	3.91	3.05	3.93	3.07
4	Apple puree [GOST]	10.0	1.03	0.10	1.03	0.10
5	Raspberry puree	10.0	1.03	0.10	1.03	0.10
6	Sign up	40.0	0.055	0.022	0.055	0.022
7	Citric acid (E330)	91.2	0.050	0.046	0.050	0.046
8	Essence raspberry	—	0.012	—	0.012	—
	Total		18.10	15.30	18.21	15.39
	Total phase loss 1.4%			0.21
	Other losses 0.57%					0.088
	General losses 1.9%					0.30
	Output	90.4	16.70	15.09	16.70	15.09

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Consolidated recipe No. 093 Caramel "Charada", glazed, wrapped

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