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All groups → All products → Caramel → Caramel with liqueur fillings → No. 108 Caramel "Far East", 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 460.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling75.0 340.00 255.00 156.50 117.38 
Total9.9 90.1 1003.03 904.11 461.69 416.16 
Losses 0.3%2.71 1.25 
Output9.9 90.1 1000.00 901.40 414.91 
Losses before baking/boiling, shrinkage 0.14967%90.1 1.50 1.35 0.69 0.62 
Baking/boiling 0.0%0.0280.013
Losses after baking/boiling, shrinkage 0.14967%90.1 1.50 1.35 0.69 0.62 
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 305.19 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.77 275.94 107.97 84.22 
3Citric acid (E330)91.2 6.00 5.47 1.83 1.67 
4Vanilla essence—  2.00 —   0.61 —   
Total7.6 92.4 1069.31 987.89 326.35 301.50 
Losses 0.9%8.89 2.71 
Output2.1 97.9 1000.00 979.00 305.19 298.78 
Losses before baking/boiling, shrinkage 0.45001%92.4 4.81 4.45 1.47 1.36 
Baking/boiling 5.63%59.96 18.30 
Losses after baking/boiling, shrinkage 0.45001%97.9 4.54 4.45 1.39 1.36 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 156.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 385.58 300.75 60.34 47.07 
3Granulated sugar99.85347.48 346.96 54.38 54.30 
4Prune puree10.0 250.00 25.00 39.13 3.91 
5Apple puree [GOST]10.0 241.00 24.10 37.72 3.77 
6Sign up
7Alcohol—  40.00 —   6.26 —   
8Vanilla essence—  1.00 —   0.16 —   
9Citric acid (E330)91.2 0.71 0.65 0.11 0.10 
Total55.9 44.1 1714.53 756.81 268.33 118.44 
Losses 0.9%6.81 1.07 
Output25.0 75.0 1000.00 750.00 156.50 117.38 
Losses before baking/boiling, shrinkage 0.45009%44.1 7.72 3.41 1.21 0.53 
Baking/boiling 41.15%702.27 109.91 
Losses after baking/boiling, shrinkage 0.45009%75.0 4.54 3.41 0.71 0.53 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 460.3 kg finished product
in kind
in solids
1Sign up99.85270.32 269.91 
2Starch syrup78.0 168.31 131.28 
3Plum puree10.0 62.68 6.27 
4Prune puree10.0 39.13 3.91 
5Apple puree [GOST]10.0 37.72 3.77 
6Sign up40.0 7.55 3.02 
7Alcohol—  6.26 —   
8Citric acid (E330)91.2 1.94 1.77 
9Vanilla essence—  0.77 —   
Total594.67 419.94 
General losses 1.2%5.03 
Output90.1 460.30 414.91 
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. 108 Caramel "Far East", glazed wrapped (Unglazed caramel) included in recipes:

No. 108 Caramel "Far East", glazed wrappedReady glazed caramel

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