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All groups → All products → Dragee → Dragee liqueur → №001 Dragee "Beans in chocolate" → Coating with chocolate → Consolidated recipe

Consolidated recipe Coating with chocolate

Coating with chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 680.8 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	255.30	253.00	173.81	172.24
3	Vanillin	—	0.10	—	0.068	—
	Total	7.7 92.3	1000.90	923.95	681.41	629.03
	Losses 0.43%			3.95		2.69
	Output	8.0 92.0	1000.00	920.00		626.34
	Losses before baking/boiling, shrinkage 0.21388%	92.3	2.14	1.98	1.46	1.35
	Baking/boiling -0.34%		-3.39		-2.31
	Losses after baking/boiling, shrinkage 0.21388%	92.0	2.15	1.98	1.46	1.35

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Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 507.54 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	123.10	122.92	62.48	62.38
3	Watering syrup	80.0	40.30	32.24	20.45	16.36
4	Cocoa powder [Skurikhin]	95.0	36.90	35.06	18.73	17.79
	Total	9.8 90.2	1006.00	907.28	510.58	460.48
	Losses 0.8%			7.28		3.70
	Output	10.0 90.0	1000.00	900.00	507.54	456.78
	Losses before baking/boiling, shrinkage 0.40138%	90.2	4.04	3.64	2.05	1.85
	Baking/boiling -0.21%		-2.08		-1.06
	Losses after baking/boiling, shrinkage 0.40138%	90.0	4.05	3.64	2.05	1.85

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 408.92 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	178.70	178.43	73.07	72.96
3	Cocoa powder [Skurikhin]	95.0	44.70	42.46	18.28	17.36
4	Watering syrup	80.0	41.70	33.36	17.05	13.64
	Total	11.4 88.6	1015.10	899.26	415.10	367.73
	Losses 1.0%			9.26		3.79
	Output	11.0 89.0	1000.00	890.00	408.92	363.94
	Losses before baking/boiling, shrinkage 0.5147%	88.6	5.22	4.63	2.14	1.89
	Baking/boiling 0.46%		4.67		1.91
	Losses after baking/boiling, shrinkage 0.5147%	89.0	5.20	4.63	2.13	1.89

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 306.69 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	113.37	—	34.77	—
3	Alcohol	—	21.00	—	6.44	—
4	Essence	—	5.10	—	1.56	—
	Total	14.0 86.0	1005.47	864.70	308.37	265.20
	Losses 0.54%			4.70		1.44
	Output	14.0 86.0	1000.00	860.00	306.69	263.75
	Losses before baking/boiling, shrinkage 0.27183%	86.0	2.73	2.35	0.84	0.72
	Losses after baking/boiling, shrinkage 0.27183%	86.0	2.73	2.35	0.84	0.72

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 37.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	16.96	13.23
3	water	—	100.87	—	3.78	—
	Total	20.0 80.0	1005.07	804.06	37.70	30.16
	Losses 0.5%			4.06		0.15
	Output	20.0 80.0	1000.00	800.00	37.51	30.00
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.10	0.076
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.10	0.076

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 680.8 kg finished product
			in kind	in solids
1	Sign up	99.85	282.55	282.13
2	Chocolate glaze [Skurikhin]	99.1	173.81	172.24
3	Powdered sugar	99.85	135.55	135.35
4	water	—	38.55	—
5	Cocoa powder [Skurikhin]	95.0	37.01	35.16
6	Sign up	78.0	16.96	13.23
7	Alcohol	—	6.44	—
8	Essence	—	1.56	—
9	Vanillin	—	0.068	—
	Total		692.50	638.10
	General losses 1.8%			11.77
	Output	92.0	680.80	626.34

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Recipe on №001 Dragee "Beans in chocolate" (Coating with chocolate) contained in handbooks:

1973 Dragee recipes.

Consolidated recipe Coating with chocolate

Recipe on №001 Dragee "Beans in chocolate" (Coating with chocolate) contained in handbooks:

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