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All groups → All products → Dragee → Dragee liqueur → №002 Dragee in chocolate "Coffee and milk liqueur" → Glossing recipe → Consolidated recipe

Consolidated recipe №002 Dragee in chocolate "Coffee and milk liqueur"

Glossing recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 174.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Talc (E553(iii))100.0 1.20 1.20 0.21 0.21 
3Condir70.0 1.00 0.70 0.17 0.12 
4Gloss100.0 0.60 0.60 0.10 0.10 
Total6.0 94.0 1001.80 941.56 175.11 164.58 
Losses 0.17%1.56 0.27 
Output6.0 94.0 1000.00 940.00 164.31 
Losses before baking/boiling, shrinkage 0.08284%94.0 0.83 0.78 0.15 0.14 
Baking/boiling 0.01%0.14 0.025
Losses after baking/boiling, shrinkage 0.08284%94.0 0.83 0.78 0.15 0.14 
List of recipes
Coating with chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 174.63 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 255.60 253.30 44.63 44.23 
3Vanillin—  0.10 —   0.017—   
Total6.2 93.8 1006.50 944.04 175.76 164.85 
Losses 0.43%4.04 0.70 
Output6.0 94.0 1000.00 940.00 174.63 164.15 
Losses before baking/boiling, shrinkage 0.21374%93.8 2.15 2.02 0.38 0.35 
Baking/boiling 0.22%2.20 0.38 
Losses after baking/boiling, shrinkage 0.21374%94.0 2.15 2.02 0.37 0.35 
Recipe for 2nd knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 131.11 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85133.60 133.40 17.52 17.49 
3Watering syrup80.0 40.00 32.00 5.24 4.20 
4Cocoa powder [Skurikhin]95.0 36.70 34.86 4.81 4.57 
Total8.1 91.9 1010.30 928.26 132.46 121.70 
Losses 0.89%8.26 1.08 
Output8.0 92.0 1000.00 920.00 131.11 120.62 
Losses before baking/boiling, shrinkage 0.44516%91.9 4.50 4.13 0.59 0.54 
Baking/boiling 0.13%1.31 0.17 
Losses after baking/boiling, shrinkage 0.44516%92.0 4.49 4.13 0.59 0.54 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 104.89 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85201.30 201.00 21.11 21.08 
3Cocoa powder [Skurikhin]95.0 43.30 41.14 4.54 4.31 
4Watering syrup80.0 41.70 33.36 4.37 3.50 
Total11.2 88.8 1036.30 920.49 108.69 96.55 
Losses 1.1%10.49 1.10 
Output9.0 91.0 1000.00 910.00 104.89 95.45 
Losses before baking/boiling, shrinkage 0.56997%88.8 5.91 5.25 0.62 0.55 
Baking/boiling 2.39%24.63 2.58 
Losses after baking/boiling, shrinkage 0.56997%91.0 5.77 5.25 0.60 0.55 
Recipe corpus
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 78.67 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 9.44 6.99 
3water—  107.18 —   8.43 —   
4Natural coffee98.0 65.10 63.80 5.12 5.02 
Total14.0 86.0 1005.38 864.63 79.09 68.02 
Losses 0.54%4.63 0.36 
Output14.0 86.0 1000.00 860.00 78.67 67.65 
Losses before baking/boiling, shrinkage 0.26765%86.0 2.69 2.31 0.21 0.18 
Losses after baking/boiling, shrinkage 0.26765%86.0 2.69 2.31 0.21 0.18 
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 9.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 4.35 3.39 
3water—  100.87 —   0.97 —   
Total20.0 80.0 1005.07 804.06 9.67 7.73 
Losses 0.5%4.06 0.039
Output20.0 80.0 1000.00 800.00 9.62 7.69 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0240.020
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0240.020
Condir Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  302.34 —   0.053—   
Total30.0 70.0 1011.34 707.94 0.18 0.12 
Losses 1.1%7.94 0.001
Output30.0 70.0 1000.00 700.00 0.17 0.12 
Losses before baking/boiling, shrinkage 0.56054%70.0 5.67 3.97 0.0010.001
Losses after baking/boiling, shrinkage 0.56054%70.0 5.67 3.97 0.0010.001
Gloss Basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Wax (E901)100.0 333.33 333.33 0.0350.035
3Paraffin (E905c(i))100.0 166.67 166.67 0.0170.017
Total— 100.0 1000.00 1000.00 0.10 0.10 
Output— 100.0 1000.00 1000.00 0.10 0.10 
Consolidated recipe, k=1.006953
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 174.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8560.57 60.48 60.99 60.90 
2Chocolate glaze [Skurikhin]99.1 44.63 44.23 44.94 44.54 
3Powdered sugar99.8538.63 38.57 38.90 38.84 
4water—  9.45 —   9.52 —   
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 9.44 6.99 9.51 7.03 
6Sign up95.0 9.35 8.89 9.42 8.95 
7Natural coffee98.0 5.12 5.02 5.16 5.05 
8Starch syrup78.0 4.35 3.39 4.38 3.42 
9Talc (E553(iii))100.0 0.21 0.21 0.21 0.21 
10Vegetable oil100.0 0.0520.0520.0530.053
11Sign up100.0 0.0350.0350.0350.035
12Paraffin (E905c(i))100.0 0.0170.0170.0180.018
13Vanillin—  0.017—   0.018—   
Total181.88 167.88 183.15 169.05 
Total phase loss 2.1%3.57 
Other losses 0.69%1.17 
General losses 2.8%4.73 
Output94.0 174.80 164.31 174.80 164.31 
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