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All groups → All products → Caramel → Caramel with liqueur fillings → No. 141 Caramel "Slivyanka", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe: No. 141 Caramel "Slivyanka", wrapped

Ready caramel
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 86.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	83.0	300.00	249.00	26.07	21.64
	Total	6.6 93.4	1003.00	937.24	87.16	81.45
	Losses 0.3%			2.84		0.25
	Output	6.6 93.4	1000.00	934.40		81.20
	Losses before baking/boiling, shrinkage 0.15135%	93.4	1.52	1.42	0.13	0.12
	Baking/boiling -0.0%		-0.036		-0.003
	Losses after baking/boiling, shrinkage 0.15135%	93.4	1.52	1.42	0.13	0.12

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Caramel mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 61.09 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	353.77	275.94	21.61	16.86
3	Citric acid (E330)	91.2	5.99	5.46	0.37	0.33
4	Plum essence	—	1.00	—	0.061	—
5	Blue paint	—	0.50	—	0.031	—
6	Sign up
	Total	7.6 92.4	1069.31	987.89	65.32	60.35
	Losses 0.9%			8.89		0.54
	Output	2.1 97.9	1000.00	979.00	61.09	59.81
	Losses before baking/boiling, shrinkage 0.45006%	92.4	4.81	4.45	0.29	0.27
	Baking/boiling 5.63%		59.96		3.66
	Losses after baking/boiling, shrinkage 0.45006%	97.9	4.54	4.45	0.28	0.27

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 26.07 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	434.26	338.72	11.32	8.83
3	Plum puree	10.0	400.00	40.00	10.43	1.04
4	Apple puree [GOST]	10.0	100.00	10.00	2.61	0.26
5	Filling "Spotykach"	40.0	28.00	11.20	0.73	0.29
6	Sign up
7	Lactic acid (E270)	40.0	10.00	4.00	0.26	0.10
8	Plum essence	—	0.98	—	0.026	—
	Total	41.4 58.6	1429.50	837.53	37.27	21.83
	Losses 0.9%			7.53		0.20
	Output	17.0 83.0	1000.00	830.00	26.07	21.64
	Losses before baking/boiling, shrinkage 0.44962%	58.6	6.43	3.77	0.17	0.10
	Baking/boiling 29.41%		418.54		10.91
	Losses after baking/boiling, shrinkage 0.44962%	83.0	4.54	3.77	0.12	0.10

Consolidated recipe, k=1.005088
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 86.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	54.55	54.46	54.82	54.74
2	Starch syrup	78.0	32.93	25.69	33.10	25.82
3	Plum puree	10.0	10.43	1.04	10.48	1.05
4	Apple puree [GOST]	10.0	2.61	0.26	2.62	0.26
5	Filling "Spotykach"	40.0	0.73	0.29	0.73	0.29
6	Sign up	—	0.57	—	0.58	—
7	Citric acid (E330)	91.2	0.37	0.33	0.37	0.34
8	Lactic acid (E270)	40.0	0.26	0.10	0.26	0.10
9	Plum essence	—	0.087	—	0.087	—
10	Blue paint	—	0.031	—	0.031	—
11	Sign up	—	0.031	—	0.031	—
	Total		102.59	82.19	103.11	82.60
	Total phase loss 1.2%			0.99
	Other losses 0.51%					0.42
	General losses 1.7%					1.40
	Output	93.4	86.90	81.20	86.90	81.20

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	no data
Fish and products thereof.	no data	no data
Peanuts and products thereof.	no data	no data
Soybeans and products thereof.	no data	no data
Milk and products thereof (including lactose).	no data	no data
Nut sand products thereof.	no data	no data
Celery and products thereof.	no data	no data
Mustard and products thereof.	no data	no data
Sesame seeds and products thereof.	no data	no data
Sulphur dioxide and sulphites.	no data	no data
Lupin and products thereof.	no data	no data
Molluscs and products thereof.	no data	no data
Aspartame and aspartame-acesulfame salt.	no data	no data

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Recipe on No. 141 Caramel "Slivyanka", wrapped contained in handbooks:

1986 Recipes for caramel. Part 1. Candy caramel. Caramel with fillings: fruit and berry, liqueur, honey.

Consolidated recipe: No. 141 Caramel "Slivyanka", wrapped

Recipe on No. 141 Caramel "Slivyanka", wrapped contained in handbooks:

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