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All groups → All products → Dragee → Dragee liqueur → №002 Dragee in chocolate "Coffee and milk liqueur" → Recipe for 1st knurling → Consolidated recipe

Consolidated recipe: Recipe for 1st knurling

Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 464.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85201.30 201.00 93.44 93.30 
3Cocoa powder [Skurikhin]95.0 43.30 41.14 20.10 19.09 
4Watering syrup80.0 41.70 33.36 19.36 15.49 
Total11.2 88.8 1036.30 920.49 481.05 427.29 
Losses 1.1%10.49 4.87 
Output9.0 91.0 1000.00 910.00 422.42 
Losses before baking/boiling, shrinkage 0.56997%88.8 5.91 5.25 2.74 2.44 
Baking/boiling 2.39%24.63 11.43 
Losses after baking/boiling, shrinkage 0.56997%91.0 5.77 5.25 2.68 2.44 
List of recipes
Recipe corpus
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 348.15 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 120.00 88.80 41.78 30.92 
3water—  107.18 —   37.32 —   
4Natural coffee98.0 65.10 63.80 22.66 22.21 
Total14.0 86.0 1005.38 864.63 350.02 301.02 
Losses 0.54%4.63 1.61 
Output14.0 86.0 1000.00 860.00 348.15 299.41 
Losses before baking/boiling, shrinkage 0.26765%86.0 2.69 2.31 0.94 0.81 
Losses after baking/boiling, shrinkage 0.26765%86.0 2.69 2.31 0.94 0.81 
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 19.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 8.75 6.83 
3water—  100.87 —   1.95 —   
Total20.0 80.0 1005.07 804.06 19.46 15.56 
Losses 0.5%4.06 0.079
Output20.0 80.0 1000.00 800.00 19.36 15.49 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0490.039
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0490.039
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 464.2 kg finished product
in kind
in solids
1Sign up99.85257.02 256.63 
2Powdered sugar99.8593.44 93.30 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 41.78 30.92 
4water—  39.27 —   
5Natural coffee98.0 22.66 22.21 
6Sign up95.0 20.10 19.09 
7Starch syrup78.0 8.75 6.83 
Total483.02 428.98 
General losses 1.5%6.56 
Output91.0 464.20 422.42 
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).Yeswhole condensed milk with sugar the weight ratio of fat 8.5%no 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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№002 Dragee in chocolate "Coffee and milk liqueur" (Recipe for 1st knurling) included in recipes:

№002 Dragee in chocolate "Coffee and milk liqueur"Coating with chocolate
№002 Dragee in chocolate "Coffee and milk liqueur"Glossing recipe
№002 Dragee in chocolate "Coffee and milk liqueur"Recipe for 2nd knurling

Recipe on №002 Dragee in chocolate "Coffee and milk liqueur" (Recipe for 1st knurling) contained in handbooks:

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