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All groups → All products → Caramel → Caramel with liqueur fillings → No. 104 Caramel "Cherry liqueur", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe: No. 104 Caramel "Cherry liqueur", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 452.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling83.0 330.00 273.90 149.23 123.86 
Total7.0 93.0 1003.00 932.77 453.56 421.80 
Losses 0.3%2.77 1.25 
Output7.0 93.0 1000.00 930.00 420.55 
Losses before baking/boiling, shrinkage 0.14832%93.0 1.49 1.38 0.67 0.63 
Baking/boiling 0.0%0.0250.011
Losses after baking/boiling, shrinkage 0.14832%93.0 1.49 1.38 0.67 0.63 
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 304.33 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.78 275.95 107.67 83.98 
3Citric acid (E330)91.2 5.99 5.46 1.82 1.66 
4Vanilla essence—  2.00 —   0.61 —   
5Dye—  0.75 —   0.23 —   
Total7.7 92.3 1070.06 987.89 325.65 300.65 
Losses 0.9%8.89 2.71 
Output2.1 97.9 1000.00 979.00 304.33 297.94 
Losses before baking/boiling, shrinkage 0.44995%92.3 4.81 4.44 1.47 1.35 
Baking/boiling 5.7%60.70 18.47 
Losses after baking/boiling, shrinkage 0.44995%97.9 4.54 4.44 1.38 1.35 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 149.23 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85456.05 455.37 68.05 67.95 
3Cherry puree10.0 234.64 23.46 35.01 3.50 
4Alcohol—  28.00 —   4.18 —   
5Citric acid (E330)91.2 0.60 0.55 0.0900.082
Total28.9 71.1 1178.48 837.55 175.86 124.98 
Losses 0.9%7.55 1.13 
Output17.0 83.0 1000.00 830.00 149.23 123.86 
Losses before baking/boiling, shrinkage 0.45044%71.1 5.31 3.77 0.79 0.56 
Baking/boiling 14.37%168.63 25.16 
Losses after baking/boiling, shrinkage 0.45044%83.0 4.55 3.77 0.68 0.56 
Consolidated recipe, k=1.005146
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 452.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85283.38 282.96 284.84 284.41 
2Starch syrup78.0 176.19 137.43 177.10 138.13 
3Cherry puree10.0 35.01 3.50 35.19 3.52 
4Alcohol—  4.18 —   4.20 —   
5Citric acid (E330)91.2 1.91 1.74 1.92 1.75 
6Sign up—  0.61 —   0.61 —   
7Dye—  0.23 —   0.23 —   
Total501.51 425.63 504.09 427.82 
Total phase loss 1.2%5.08 
Other losses 0.51%2.19 
General losses 1.7%7.27 
Output93.0 452.20 420.55 452.20 420.55 
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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Recipe on No. 104 Caramel "Cherry liqueur", wrapped contained in handbooks:

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