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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 92.4 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	465.47	363.07	43.01	33.55
3	Apricot puree	10.0	125.00	12.50	11.55	1.16
4	Apple puree [GOST]	10.0	50.00	5.00	4.62	0.46
5	Alcohol	—	25.00	—	2.31	—
6	Sign up
7	Yellow paint	—	0.38	—	0.035	—
8	Vanilla essence	—	0.15	—	0.014	—
9	Paint red	—	0.12	—	0.011	—
10	Essence apricot	—	0.080	—	0.007	—
	Total	25.3 74.7	1134.17	847.62	104.80	78.32
	Losses 0.9%			7.62		0.70
	Output	16.0 84.0	1000.00	840.00		77.62
	Losses before baking/boiling, shrinkage 0.4494%	74.7	5.10	3.81	0.47	0.35
	Baking/boiling 11.03%		124.54		11.51
	Losses after baking/boiling, shrinkage 0.4494%	84.0	4.53	3.81	0.42	0.35