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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 75.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 229.95 193.16 17.29 14.53 
Total5.3 94.7 1003.10 950.07 75.43 71.45 
Losses 0.31%2.97 0.22 
Output5.3 94.7 1000.00 947.10 71.22 
Losses before baking/boiling, shrinkage 0.1564%94.7 1.57 1.49 0.12 0.11 
Baking/boiling -0.0%-0.038-0.003
Losses after baking/boiling, shrinkage 0.1564%94.7 1.57 1.49 0.12 0.11 
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 58.14 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.78 275.95 20.57 16.04 
3Citric acid (E330)91.2 5.99 5.46 0.35 0.32 
4Apple essence—  0.75 —   0.044—   
Total7.5 92.5 1068.06 987.89 62.10 57.44 
Losses 0.9%8.89 0.52 
Output2.1 97.9 1000.00 979.00 58.14 56.92 
Losses before baking/boiling, shrinkage 0.44995%92.5 4.81 4.44 0.28 0.26 
Baking/boiling 5.52%58.71 3.41 
Losses after baking/boiling, shrinkage 0.44995%97.9 4.54 4.44 0.26 0.26 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.29 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 444.40 346.63 7.68 5.99 
3Granulated sugar99.85444.39 443.72 7.68 7.67 
4Alcohol—  50.87 —   0.88 —   
5Citric acid (E330)91.2 2.06 1.88 0.0360.032
6Sign up
Total43.4 56.6 1496.73 847.63 25.88 14.66 
Losses 0.9%7.63 0.13 
Output16.0 84.0 1000.00 840.00 17.29 14.53 
Losses before baking/boiling, shrinkage 0.45032%56.6 6.74 3.82 0.12 0.066
Baking/boiling 32.58%485.45 8.39 
Losses after baking/boiling, shrinkage 0.45032%84.0 4.54 3.82 0.0790.066
Consolidated recipe, k=1.004984
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 75.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8548.82 48.75 49.06 48.99 
2Starch syrup78.0 28.25 22.04 28.39 22.15 
3Apple puree [GOST]10.0 9.58 0.96 9.63 0.96 
4Alcohol—  0.88 —   0.88 —   
5Citric acid (E330)91.2 0.38 0.35 0.39 0.35 
6Sign up—  0.061—   0.061—   
Total87.98 72.09 88.42 72.45 
Total phase loss 1.2%0.87 
Other losses 0.5%0.36 
General losses 1.7%1.23 
Output94.7 75.20 71.22 75.20 71.22 
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Recipe on No. 132 Caramel "Autumn", wrapped contained in handbooks:

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