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All groups → All products → Dragee → Dragee liqueur → №003 Dragee in chocolate "Coffee Mocha" → 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 535.3 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	255.30	253.00	136.66	135.43
3	Vanillin	—	0.10	—	0.054	—
	Total	7.7 92.3	1000.90	923.95	535.78	494.59
	Losses 0.43%			3.95		2.12
	Output	8.0 92.0	1000.00	920.00		492.48
	Losses before baking/boiling, shrinkage 0.21388%	92.3	2.14	1.98	1.15	1.06
	Baking/boiling -0.34%		-3.39		-1.81
	Losses after baking/boiling, shrinkage 0.21388%	92.0	2.15	1.98	1.15	1.06

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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 399.07 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	123.10	122.92	49.13	49.05
3	Watering syrup	80.0	40.30	32.24	16.08	12.87
4	Cocoa powder [Skurikhin]	95.0	36.90	35.06	14.73	13.99
	Total	9.8 90.2	1006.00	907.28	401.46	362.07
	Losses 0.8%			7.28		2.91
	Output	10.0 90.0	1000.00	900.00	399.07	359.16
	Losses before baking/boiling, shrinkage 0.40138%	90.2	4.04	3.64	1.61	1.45
	Baking/boiling -0.21%		-2.08		-0.83
	Losses after baking/boiling, shrinkage 0.40138%	90.0	4.05	3.64	1.61	1.45

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 321.53 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	178.70	178.43	57.46	57.37
3	Cocoa powder [Skurikhin]	95.0	44.70	42.46	14.37	13.65
4	Watering syrup	80.0	41.70	33.36	13.41	10.73
	Total	11.4 88.6	1015.10	899.26	326.38	289.14
	Losses 1.0%			9.26		2.98
	Output	11.0 89.0	1000.00	890.00	321.53	286.16
	Losses before baking/boiling, shrinkage 0.5147%	88.6	5.22	4.63	1.68	1.49
	Baking/boiling 0.46%		4.67		1.50
	Losses after baking/boiling, shrinkage 0.5147%	89.0	5.20	4.63	1.67	1.49

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 241.15 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	138.62	—	33.43	—
3	Natural coffee	98.0	44.80	43.90	10.80	10.59
	Total	14.0 86.0	1005.32	864.57	242.43	208.49
	Losses 0.53%			4.57		1.10
	Output	14.0 86.0	1000.00	860.00	241.15	207.39
	Losses before baking/boiling, shrinkage 0.26436%	86.0	2.66	2.29	0.64	0.55
	Losses after baking/boiling, shrinkage 0.26436%	86.0	2.66	2.29	0.64	0.55

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 29.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	13.33	10.40
3	water	—	100.87	—	2.97	—
	Total	20.0 80.0	1005.07	804.06	29.64	23.71
	Losses 0.5%			4.06		0.12
	Output	20.0 80.0	1000.00	800.00	29.49	23.59
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.075	0.060
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.075	0.060

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 535.3 kg finished product
			in kind	in solids
1	Sign up	99.85	211.53	211.21
2	Chocolate glaze [Skurikhin]	99.1	136.66	135.43
3	Powdered sugar	99.85	106.58	106.42
4	water	—	36.40	—
5	Cocoa powder [Skurikhin]	95.0	29.10	27.64
6	Sign up	78.0	13.33	10.40
7	Natural coffee	98.0	10.80	10.59
8	Vanillin	—	0.054	—
	Total		544.46	501.70
	General losses 1.8%			9.22
	Output	92.0	535.30	492.48

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Recipe on №003 Dragee in chocolate "Coffee Mocha" (Coating with chocolate) contained in handbooks:

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Consolidated recipe Coating with chocolate

Recipe on №003 Dragee in chocolate "Coffee Mocha" (Coating with chocolate) contained in handbooks:

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