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All groups → All products → Dragee → Dragee liqueur → №004 Dragee in chocolate "Metro" → 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 787.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85139.30 139.09 109.74 109.58 
3Watering syrup80.0 40.30 32.24 31.75 25.40 
4Cocoa powder [Skurikhin]95.0 36.90 35.06 29.07 27.62 
Total11.2 88.8 1022.20 907.35 805.29 714.81 
Losses 0.81%7.35 5.79 
Output10.0 90.0 1000.00 900.00 709.02 
Losses before baking/boiling, shrinkage 0.40476%88.8 4.14 3.67 3.26 2.89 
Baking/boiling 1.37%13.98 11.02 
Losses after baking/boiling, shrinkage 0.40476%90.0 4.08 3.67 3.21 2.89 
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 634.73 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85173.70 173.44 110.25 110.09 
3Cocoa powder [Skurikhin]95.0 44.70 42.46 28.37 26.95 
4Watering syrup80.0 41.70 33.36 26.47 21.17 
Total13.0 87.0 1010.10 879.26 641.14 558.10 
Losses 1.1%9.26 5.88 
Output13.0 87.0 1000.00 870.00 634.73 552.22 
Losses before baking/boiling, shrinkage 0.52683%87.0 5.32 4.63 3.38 2.94 
Baking/boiling -0.05%-0.55 -0.35 
Losses after baking/boiling, shrinkage 0.52683%87.0 5.32 4.63 3.38 2.94 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 476.05 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  131.67 —   62.68 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 106.90 79.11 50.89 37.66 
4Vanillin—  0.20 —   0.10 —   
Total16.0 84.0 1005.07 844.26 478.46 401.91 
Losses 0.5%4.26 2.03 
Output16.0 84.0 1000.00 840.00 476.05 399.88 
Losses before baking/boiling, shrinkage 0.25209%84.0 2.53 2.13 1.21 1.01 
Losses after baking/boiling, shrinkage 0.25209%84.0 2.53 2.13 1.21 1.01 
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 58.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 26.32 20.53 
3water—  100.87 —   5.87 —   
Total20.0 80.0 1005.07 804.06 58.51 46.81 
Losses 0.5%4.06 0.24 
Output20.0 80.0 1000.00 800.00 58.22 46.57 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.15 0.12 
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.15 0.12 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 787.8 kg finished product
in kind
in solids
1Sign up99.85391.12 390.53 
2Powdered sugar99.85219.99 219.66 
3water—  68.55 —   
4Cocoa powder [Skurikhin]95.0 57.44 54.57 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 50.89 37.66 
6Sign up78.0 26.32 20.53 
7Vanillin—  0.10 —   
Total814.41 722.95 
General losses 1.9%13.93 
Output90.0 787.80 709.02 
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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№004 Dragee in chocolate "Metro" (Recipe for 2nd knurling) included in recipes:

№004 Dragee in chocolate "Metro"Coating with chocolate
№004 Dragee in chocolate "Metro"Glossing recipe

Recipe on №004 Dragee in chocolate "Metro" (Recipe for 2nd knurling) contained in handbooks:

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