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All groups → All products → Caramel → Caramel with liqueur fillings → No. 124 Caramel "Likernaya", in sugar → Caramel without sprinkling → Consolidated recipe

Consolidated recipe: Caramel without sprinkling

Caramel without sprinkling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 699.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 221.81 186.32 155.16 130.33 
Total5.2 94.8 1003.05 951.15 701.63 665.33 
Losses 0.3%2.85 2.00 
Output5.2 94.8 1000.00 948.30 663.34 
Losses before baking/boiling, shrinkage 0.15005%94.8 1.51 1.43 1.05 1.00 
Baking/boiling 0.0%0.0400.028
Losses after baking/boiling, shrinkage 0.15005%94.8 1.50 1.43 1.05 1.00 
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 546.48 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.73 277.47 194.40 151.63 
3Dye—  1.00 —   0.55 —   
4Essence—  1.00 —   0.55 —   
Total7.6 92.4 1069.22 987.89 584.30 539.86 
Losses 0.9%8.89 4.86 
Output2.1 97.9 1000.00 979.00 546.48 535.00 
Losses before baking/boiling, shrinkage 0.45006%92.4 4.81 4.45 2.63 2.43 
Baking/boiling 5.62%59.87 32.72 
Losses after baking/boiling, shrinkage 0.45006%97.9 4.54 4.45 2.48 2.43 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 155.16 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85321.40 320.92 49.87 49.79 
3Fruit puree10.0 152.76 15.28 23.70 2.37 
4Alcohol—  25.00 —   3.88 —   
5Lactic acid (E270)40.0 25.00 10.00 3.88 1.55 
6Sign up
Total27.4 72.6 1168.02 847.62 181.23 131.51 
Losses 0.9%7.62 1.18 
Output16.0 84.0 1000.00 840.00 155.16 130.33 
Losses before baking/boiling, shrinkage 0.44977%72.6 5.25 3.81 0.82 0.59 
Baking/boiling 13.61%158.23 24.55 
Losses after baking/boiling, shrinkage 0.44977%84.0 4.54 3.81 0.70 0.59 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 699.5 kg finished product
in kind
in solids
1Sign up99.85438.68 438.02 
2Starch syrup78.0 294.14 229.43 
3Fruit puree10.0 23.70 2.37 
4Alcohol—  3.88 —   
5Lactic acid (E270)40.0 3.88 1.55 
6Sign up—  0.70 —   
7Dye—  0.55 —   
Total765.53 671.37 
General losses 1.2%8.04 
Output94.8 699.50 663.34 
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. 124 Caramel "Likernaya", in sugar (Caramel without sprinkling) included in recipes:

No. 124 Caramel "Likernaya", in sugarReady caramel, sprinkle. sugar

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