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All groups → All products → Caramel → Caramel with liqueur fillings → No. 137 Caramel "Rowan liqueur", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe: No. 137 Caramel "Rowan liqueur", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 63 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 335.00 281.40 21.10 17.73 
Total6.7 93.3 1003.00 935.37 63.19 58.93 
Losses 0.3%2.77 0.17 
Output6.7 93.3 1000.00 932.60 58.75 
Losses before baking/boiling, shrinkage 0.14818%93.3 1.49 1.39 0.0940.087
Baking/boiling 0.0%0.0280.002
Losses after baking/boiling, shrinkage 0.14818%93.3 1.49 1.39 0.0940.087
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 42.08 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.78 275.17 14.85 11.58 
3Citric acid (E330)91.2 9.00 8.21 0.38 0.35 
4Cinnamon essence—  1.00 —   0.042—   
5Paint red—  1.00 —   0.042—   
Total7.6 92.4 1069.35 987.89 45.00 41.57 
Losses 0.9%8.89 0.37 
Output2.1 97.9 1000.00 979.00 42.08 41.20 
Losses before baking/boiling, shrinkage 0.44985%92.4 4.81 4.44 0.20 0.19 
Baking/boiling 5.64%60.00 2.53 
Losses after baking/boiling, shrinkage 0.44985%97.9 4.54 4.44 0.19 0.19 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 21.11 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 300.00 30.00 6.33 0.63 
3Chokeberry puree10.0 300.00 30.00 6.33 0.63 
4Starch syrup78.0 280.74 218.98 5.93 4.62 
5Alcohol—  22.00 —   0.46 —   
6Sign up
7Cinnamon essence—  0.90 —   0.019—   
Total42.9 57.1 1485.13 847.62 31.34 17.89 
Losses 0.9%7.62 0.16 
Output16.0 84.0 1000.00 840.00 21.10 17.73 
Losses before baking/boiling, shrinkage 0.44978%57.1 6.68 3.81 0.14 0.080
Baking/boiling 32.05%473.91 10.00 
Losses after baking/boiling, shrinkage 0.44978%84.0 4.54 3.81 0.10 0.080
Consolidated recipe, k=1.005154
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 63 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8541.54 41.48 41.76 41.69 
2Starch syrup78.0 20.77 16.20 20.88 16.29 
3Apple puree [GOST]10.0 6.33 0.63 6.36 0.64 
4Chokeberry puree10.0 6.33 0.63 6.36 0.64 
5Alcohol—  0.46 —   0.47 —   
6Sign up40.0 0.42 0.17 0.42 0.17 
7Citric acid (E330)91.2 0.38 0.35 0.38 0.35 
8Cinnamon essence—  0.061—   0.061—   
9Paint red—  0.042—   0.042—   
Total76.35 59.46 76.74 59.77 
Total phase loss 1.2%0.71 
Other losses 0.51%0.31 
General losses 1.7%1.02 
Output93.3 63.00 58.75 63.00 58.75 
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. 137 Caramel "Rowan liqueur", wrapped contained in handbooks:

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