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All groups → All products → Caramel → Caramel with liqueur fillings → No. 134 Caramel "Shells" (with liqueur), opened in a container → Ready caramel → Consolidated recipe

Consolidated recipe: No. 134 Caramel "Shells" (with liqueur), opened in a container

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 995.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling85.0 250.00 212.50 248.88 211.54 
Total5.3 94.7 1003.00 949.69 998.49 945.41 
Losses 0.3%2.89 2.87 
Output5.3 94.7 1000.00 946.80 942.54 
Losses before baking/boiling, shrinkage 0.152%94.7 1.52 1.44 1.52 1.44 
Baking/boiling -0.0%-0.049-0.049
Losses after baking/boiling, shrinkage 0.152%94.7 1.52 1.44 1.52 1.44 
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 749.61 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.78 275.17 264.45 206.27 
3Citric acid (E330)91.2 8.99 8.20 6.74 6.15 
4Vanilla essence—  0.75 —   0.56 —   
5Cherry essence—  0.63 —   0.47 —   
6Sign up
Total7.6 92.4 1069.23 987.89 801.51 740.53 
Losses 0.9%8.89 6.66 
Output2.1 97.9 1000.00 979.00 749.61 733.87 
Losses before baking/boiling, shrinkage 0.44989%92.4 4.81 4.44 3.61 3.33 
Baking/boiling 5.63%59.88 44.89 
Losses after baking/boiling, shrinkage 0.44989%97.9 4.54 4.44 3.40 3.33 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 248.88 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85324.85 324.36 80.85 80.73 
3Pouring "Casserole"40.0 62.50 25.00 15.55 6.22 
4Citric acid (E330)91.2 1.80 1.64 0.45 0.41 
5Vanilla essence—  1.00 —   0.25 —   
Total17.5 82.5 1039.79 857.72 258.78 213.47 
Losses 0.9%7.72 1.92 
Output15.0 85.0 1000.00 850.00 248.88 211.54 
Losses before baking/boiling, shrinkage 0.45023%82.5 4.68 3.86 1.17 0.96 
Baking/boiling 2.95%30.57 7.61 
Losses after baking/boiling, shrinkage 0.45023%85.0 4.54 3.86 1.13 0.96 
Consolidated recipe, k=1.003034
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 995.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85609.76 608.84 611.61 610.69 
2Starch syrup78.0 426.13 332.38 427.42 333.39 
3Pouring "Casserole"40.0 15.55 6.22 15.60 6.24 
4Citric acid (E330)91.2 7.19 6.55 7.21 6.57 
5Vanilla essence—  0.81 —   0.81 —   
6Sign up—  0.47 —   0.47 —   
7Paint red—  0.37 —   0.38 —   
Total1060.28 954.00 1063.50 956.89 
Total phase loss 1.2%11.46 
Other losses 0.3%2.89 
General losses 1.5%14.35 
Output94.7 995.50 942.54 995.50 942.54 
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. 134 Caramel "Shells" (with liqueur), opened in a container contained in handbooks:

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