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All groups → All products → Caramel → Caramel with liqueur fillings → No. 100 Caramel "Spring", wrapped → Filling → Consolidated recipe

Consolidated recipe: Filling

Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 883.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 465.47 363.07 411.29 320.81 
3Apricot puree10.0 125.00 12.50 110.45 11.04 
4Apple puree [GOST]10.0 50.00 5.00 44.18 4.42 
5Alcohol—  25.00 —   22.09 —   
6Sign up
7Yellow paint—  0.38 —   0.34 —   
8Vanilla essence—  0.15 —   0.13 —   
9Paint red—  0.12 —   0.11 —   
10Essence apricot—  0.080—   0.071—   
Total25.3 74.7 1134.17 847.62 1002.15 748.96 
Losses 0.9%7.62 6.73 
Output16.0 84.0 1000.00 840.00 742.22 
Losses before baking/boiling, shrinkage 0.4494%74.7 5.10 3.81 4.50 3.37 
Baking/boiling 11.03%124.54 110.04 
Losses after baking/boiling, shrinkage 0.4494%84.0 4.53 3.81 4.01 3.37 
List of recipes
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. 100 Caramel "Spring", wrapped (Filling) included in recipes:

No. 100 Caramel "Spring", wrappedReady caramel

Recipe on No. 100 Caramel "Spring", wrapped (Filling) contained in handbooks:

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