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All groups → All products → Caramel → Caramel with liqueur fillings → No. 116 Caramel "Iset", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe: No. 116 Caramel "Iset", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 14.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 330.00 277.20 4.82 4.05 
Total6.7 93.3 1003.00 936.07 14.64 13.67 
Losses 0.3%2.77 0.040
Output6.7 93.3 1000.00 933.30 13.63 
Losses before baking/boiling, shrinkage 0.1478%93.3 1.48 1.38 0.0220.020
Baking/boiling 0.0%0.0350.001
Losses after baking/boiling, shrinkage 0.1478%93.3 1.48 1.38 0.0220.020
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 9.83 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.72 275.90 3.48 2.71 
3Citric acid (E330)91.2 5.95 5.43 0.0580.053
4Essence—  0.98 —   0.010—   
5Natural red paint31.0 0.50 0.16 0.0050.002
6Sign up
Total7.6 92.4 1068.86 987.88 10.50 9.71 
Losses 0.9%8.88 0.087
Output2.1 97.9 1000.00 979.00 9.83 9.62 
Losses before baking/boiling, shrinkage 0.44954%92.4 4.80 4.44 0.0470.044
Baking/boiling 5.59%59.52 0.58 
Losses after baking/boiling, shrinkage 0.44954%97.9 4.54 4.44 0.0450.044
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.82 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 462.11 360.45 2.23 1.74 
3Rowan puree10.0 236.40 23.64 1.14 0.11 
4Alcohol—  28.05 —   0.14 —   
5Citric acid (E330)91.2 2.34 2.13 0.0110.010
6Sign up
Total28.9 71.1 1192.01 847.64 5.74 4.08 
Losses 0.9%7.64 0.037
Output16.0 84.0 1000.00 840.00 4.82 4.05 
Losses before baking/boiling, shrinkage 0.45047%71.1 5.37 3.82 0.0260.018
Baking/boiling 15.35%182.09 0.88 
Losses after baking/boiling, shrinkage 0.45047%84.0 4.55 3.82 0.0220.018
Consolidated recipe, k=1.005162
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 14.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.859.18 9.16 9.23 9.21 
2Starch syrup78.0 5.70 4.45 5.73 4.47 
3Rowan puree10.0 1.14 0.11 1.14 0.11 
4Alcohol—  0.14 —   0.14 —   
5Citric acid (E330)91.2 0.0700.0640.0700.064
6Sign up—  0.014—   0.015—   
7Natural red paint31.0 0.0050.0020.0050.002
8Dye tartrazine (E102)—  0.002—   0.002—   
Total16.25 13.79 16.33 13.86 
Total phase loss 1.2%0.16 
Other losses 0.51%0.071
General losses 1.7%0.24 
Output93.3 14.60 13.63 14.60 13.63 
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. 116 Caramel "Iset", wrapped contained in handbooks:

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