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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 095 Caramel "Berry", glazed, wrapped → Unglazed caramel → Consolidated recipe

Consolidated recipe: Unglazed caramel

Unglazed caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 748.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling67.0 340.01 227.81 254.63 170.60 
Total12.6 87.4 1003.05 876.92 751.18 656.73 
Losses 0.3%2.62 1.96 
Output12.6 87.4 1000.00 874.30 654.76 
Losses before baking/boiling, shrinkage 0.14955%87.4 1.50 1.31 1.12 0.98 
Baking/boiling 0.0%0.0500.037
Losses after baking/boiling, shrinkage 0.14955%87.4 1.50 1.31 1.12 0.98 
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 496.55 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.77 275.94 175.66 137.02 
3Citric acid (E330)91.2 6.00 5.47 2.98 2.72 
4Essence strawberry—  1.00 —   0.50 —   
Total7.5 92.5 1068.31 987.89 530.47 490.54 
Losses 0.9%8.89 4.41 
Output2.1 97.9 1000.00 979.00 496.55 486.12 
Losses before baking/boiling, shrinkage 0.45001%92.5 4.81 4.45 2.39 2.21 
Baking/boiling 5.54%58.96 29.28 
Losses after baking/boiling, shrinkage 0.45001%97.9 4.54 4.45 2.25 2.21 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 254.63 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 239.75 23.98 61.05 6.10 
3Strawberry puree10.0 239.75 23.98 61.05 6.10 
4Starch syrup78.0 224.35 174.99 57.13 44.56 
5Lactic acid (E270)40.0 12.78 5.11 3.25 1.30 
6Sign up
Total42.0 58.0 1166.12 676.07 296.93 172.15 
Losses 0.9%6.07 1.55 
Output33.0 67.0 1000.00 670.00 254.63 170.60 
Losses before baking/boiling, shrinkage 0.44906%58.0 5.24 3.04 1.33 0.77 
Baking/boiling 13.47%156.35 39.81 
Losses after baking/boiling, shrinkage 0.44906%67.0 4.53 3.04 1.15 0.77 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 748.9 kg finished product
in kind
in solids
1Sign up99.85465.58 464.88 
2Starch syrup78.0 232.79 181.58 
3Apple puree [GOST]10.0 61.05 6.10 
4Strawberry puree10.0 61.05 6.10 
5Lactic acid (E270)40.0 3.25 1.30 
6Sign up91.2 2.98 2.72 
7Essence strawberry—  0.70 —   
Total827.40 662.69 
General losses 1.2%7.93 
Output87.4 748.90 654.76 
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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No. 095 Caramel "Berry", glazed, wrapped (Unglazed caramel) included in recipes:

No. 095 Caramel "Berry", glazed, wrappedReady glazed caramel

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