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All groups → All products → Caramel → Caramel with liqueur fillings → No. 132 Caramel "Autumn", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe: No. 132 Caramel "Autumn", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 60.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 229.95 193.16 13.84 11.63 
Total5.3 94.7 1003.10 950.07 60.39 57.19 
Losses 0.31%2.97 0.18 
Output5.3 94.7 1000.00 947.10 57.02 
Losses before baking/boiling, shrinkage 0.1564%94.7 1.57 1.49 0.0940.089
Baking/boiling -0.0%-0.038-0.002
Losses after baking/boiling, shrinkage 0.1564%94.7 1.57 1.49 0.0940.089
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 46.54 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.78 275.95 16.47 12.84 
3Citric acid (E330)91.2 5.99 5.46 0.28 0.25 
4Apple essence—  0.75 —   0.035—   
Total7.5 92.5 1068.06 987.89 49.71 45.98 
Losses 0.9%8.89 0.41 
Output2.1 97.9 1000.00 979.00 46.54 45.57 
Losses before baking/boiling, shrinkage 0.44995%92.5 4.81 4.44 0.22 0.21 
Baking/boiling 5.52%58.71 2.73 
Losses after baking/boiling, shrinkage 0.44995%97.9 4.54 4.44 0.21 0.21 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 13.84 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 444.40 346.63 6.15 4.80 
3Granulated sugar99.85444.39 443.72 6.15 6.14 
4Alcohol—  50.87 —   0.70 —   
5Citric acid (E330)91.2 2.06 1.88 0.0290.026
6Sign up
Total43.4 56.6 1496.73 847.63 20.72 11.73 
Losses 0.9%7.63 0.11 
Output16.0 84.0 1000.00 840.00 13.84 11.63 
Losses before baking/boiling, shrinkage 0.45032%56.6 6.74 3.82 0.0930.053
Baking/boiling 32.58%485.45 6.72 
Losses after baking/boiling, shrinkage 0.45032%84.0 4.54 3.82 0.0630.053
Consolidated recipe, k=1.004984
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 60.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8539.08 39.02 39.28 39.22 
2Starch syrup78.0 22.62 17.64 22.73 17.73 
3Apple puree [GOST]10.0 7.67 0.77 7.71 0.77 
4Alcohol—  0.70 —   0.71 —   
5Citric acid (E330)91.2 0.31 0.28 0.31 0.28 
6Sign up—  0.049—   0.049—   
Total70.43 57.71 70.78 58.00 
Total phase loss 1.2%0.70 
Other losses 0.5%0.29 
General losses 1.7%0.99 
Output94.7 60.20 57.02 60.20 57.02 
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. 132 Caramel "Autumn", wrapped contained in handbooks:

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