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All groups → All products → Dragee → Dragee liqueur → №001 Dragee "Beans in chocolate" → Recipe for 2nd knurling → Consolidated recipe

Consolidated recipe Recipe for 2nd knurling

Recipe for 2nd knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 848.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85123.10 122.92 104.47 104.32 
3Watering syrup80.0 40.30 32.24 34.20 27.36 
4Cocoa powder [Skurikhin]95.0 36.90 35.06 31.32 29.75 
Total9.8 90.2 1006.00 907.28 853.79 770.01 
Losses 0.8%7.28 6.18 
Output10.0 90.0 1000.00 900.00 763.83 
Losses before baking/boiling, shrinkage 0.40138%90.2 4.04 3.64 3.43 3.09 
Baking/boiling -0.21%-2.08 -1.77 
Losses after baking/boiling, shrinkage 0.40138%90.0 4.05 3.64 3.43 3.09 
List of recipes
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 683.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85178.70 178.43 122.19 122.01 
3Cocoa powder [Skurikhin]95.0 44.70 42.46 30.57 29.04 
4Watering syrup80.0 41.70 33.36 28.51 22.81 
Total11.4 88.6 1015.10 899.26 694.12 614.91 
Losses 1.0%9.26 6.33 
Output11.0 89.0 1000.00 890.00 683.80 608.58 
Losses before baking/boiling, shrinkage 0.5147%88.6 5.22 4.63 3.57 3.16 
Baking/boiling 0.46%4.67 3.20 
Losses after baking/boiling, shrinkage 0.5147%89.0 5.20 4.63 3.56 3.16 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 512.85 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  113.37 —   58.14 —   
3Alcohol—  21.00 —   10.77 —   
4Essence—  5.10 —   2.62 —   
Total14.0 86.0 1005.47 864.70 515.65 443.46 
Losses 0.54%4.70 2.41 
Output14.0 86.0 1000.00 860.00 512.85 441.05 
Losses before baking/boiling, shrinkage 0.27183%86.0 2.73 2.35 1.40 1.21 
Losses after baking/boiling, shrinkage 0.27183%86.0 2.73 2.35 1.40 1.21 
Watering syrup Recipe No. 1 (dry 80%)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 62.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 28.35 22.12 
3water—  100.87 —   6.33 —   
Total20.0 80.0 1005.07 804.06 63.04 50.43 
Losses 0.5%4.06 0.25 
Output20.0 80.0 1000.00 800.00 62.72 50.17 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.16 0.13 
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.16 0.13 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 848.7 kg finished product
in kind
in solids
1Sign up99.85472.48 471.77 
2Powdered sugar99.85226.67 226.33 
3water—  64.47 —   
4Cocoa powder [Skurikhin]95.0 61.88 58.79 
5Starch syrup78.0 28.35 22.12 
6Sign up—  10.77 —   
7Essence—  2.62 —   
Total867.24 779.01 
General losses 1.9%15.18 
Output90.0 848.70 763.83 
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Recipe on №001 Dragee "Beans in chocolate" (Recipe for 2nd knurling) contained in handbooks:

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