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All groups → All products → Caramel → Caramel with honey fillings → No. 155 Caramel "Honey marzipan", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe: No. 155 Caramel "Honey marzipan", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 547.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling86.0 310.93 267.40 170.23 146.40 
Total5.8 94.2 1002.99 944.93 549.14 517.35 
Losses 0.3%2.83 1.55 
Output5.8 94.2 1000.00 942.10 515.80 
Losses before baking/boiling, shrinkage 0.14956%94.2 1.50 1.41 0.82 0.77 
Baking/boiling -0.0%-0.010-0.006
Losses after baking/boiling, shrinkage 0.14956%94.2 1.50 1.41 0.82 0.77 
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 378.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.73 277.47 134.79 105.13 
3Essence honey—  0.50 —   0.19 —   
Total7.5 92.5 1067.72 987.89 404.56 374.32 
Losses 0.9%8.89 3.37 
Output2.1 97.9 1000.00 979.00 378.90 370.95 
Losses before baking/boiling, shrinkage 0.45006%92.5 4.81 4.45 1.82 1.68 
Baking/boiling 5.49%58.37 22.12 
Losses after baking/boiling, shrinkage 0.45006%97.9 4.54 4.45 1.72 1.68 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 170.23 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 324.33 252.98 55.21 43.07 
3Granulated sugar99.85324.27 323.78 55.20 55.12 
4Roasted cashew kernels [2]97.5 32.44 31.63 5.52 5.38 
5Essence honey—  0.50 —   0.085—   
Total14.4 85.6 1014.13 867.81 172.64 147.73 
Losses 0.9%7.81 1.33 
Output14.0 86.0 1000.00 860.00 170.23 146.40 
Losses before baking/boiling, shrinkage 0.44999%85.6 4.56 3.91 0.78 0.66 
Baking/boiling 0.5%5.03 0.86 
Losses after baking/boiling, shrinkage 0.44999%86.0 4.54 3.91 0.77 0.66 
Consolidated recipe, k=1.005838
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 547.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85324.79 324.30 326.68 326.19 
2Starch syrup78.0 190.00 148.20 191.11 149.06 
3Artificial honey78.0 56.62 44.16 56.95 44.42 
4Roasted cashew kernels [2]97.5 5.52 5.38 5.55 5.42 
5Essence honey—  0.27 —   0.28 —   
Total577.20 522.05 580.57 525.09 
Total phase loss 1.2%6.25 
Other losses 0.58%3.05 
General losses 1.8%9.29 
Output94.2 547.50 515.80 547.50 515.80 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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.Yesroasted cashew kernelsno 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. 155 Caramel "Honey marzipan", wrapped contained in handbooks:

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