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All groups → All products → Dragee → Dragee liqueur → №002 Dragee in chocolate "Coffee and milk liqueur" → 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 951.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85133.60 133.40 127.15 126.96 
3Watering syrup80.0 40.00 32.00 38.07 30.45 
4Cocoa powder [Skurikhin]95.0 36.70 34.86 34.93 33.18 
Total8.1 91.9 1010.30 928.26 961.50 883.43 
Losses 0.89%8.26 7.87 
Output8.0 92.0 1000.00 920.00 875.56 
Losses before baking/boiling, shrinkage 0.44516%91.9 4.50 4.13 4.28 3.93 
Baking/boiling 0.13%1.31 1.25 
Losses after baking/boiling, shrinkage 0.44516%92.0 4.49 4.13 4.27 3.93 
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 761.36 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85201.30 201.00 153.26 153.03 
3Cocoa powder [Skurikhin]95.0 43.30 41.14 32.97 31.32 
4Watering syrup80.0 41.70 33.36 31.75 25.40 
Total11.2 88.8 1036.30 920.49 789.00 700.83 
Losses 1.1%10.49 7.99 
Output9.0 91.0 1000.00 910.00 761.36 692.84 
Losses before baking/boiling, shrinkage 0.56997%88.8 5.91 5.25 4.50 3.99 
Baking/boiling 2.39%24.63 18.75 
Losses after baking/boiling, shrinkage 0.56997%91.0 5.77 5.25 4.39 3.99 
Recipe corpus
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 571.02 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 68.52 50.71 
3water—  107.18 —   61.20 —   
4Natural coffee98.0 65.10 63.80 37.17 36.43 
Total14.0 86.0 1005.38 864.63 574.09 493.72 
Losses 0.54%4.63 2.64 
Output14.0 86.0 1000.00 860.00 571.02 491.08 
Losses before baking/boiling, shrinkage 0.26765%86.0 2.69 2.31 1.54 1.32 
Losses after baking/boiling, shrinkage 0.26765%86.0 2.69 2.31 1.54 1.32 
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 69.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 31.56 24.62 
3water—  100.87 —   7.04 —   
Total20.0 80.0 1005.07 804.06 70.17 56.14 
Losses 0.5%4.06 0.28 
Output20.0 80.0 1000.00 800.00 69.82 55.85 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.18 0.14 
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.18 0.14 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 951.7 kg finished product
in kind
in solids
1Sign up99.85438.76 438.10 
2Powdered sugar99.85280.41 279.99 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 68.52 50.71 
4water—  68.25 —   
5Cocoa powder [Skurikhin]95.0 67.89 64.50 
6Sign up98.0 37.17 36.43 
7Starch syrup78.0 31.56 24.62 
Total992.57 894.34 
General losses 2.1%18.78 
Output92.0 951.70 875.56 
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Recipe on №002 Dragee in chocolate "Coffee and milk liqueur" (Recipe for 2nd knurling) contained in handbooks:

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