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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 17.4 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	139.30	139.09	2.42	2.42
3	Watering syrup	80.0	40.30	32.24	0.70	0.56
4	Cocoa powder [Skurikhin]	95.0	36.90	35.06	0.64	0.61
	Total	11.2 88.8	1022.20	907.35	17.79	15.79
	Losses 0.81%			7.35		0.13
	Output	10.0 90.0	1000.00	900.00		15.66
	Losses before baking/boiling, shrinkage 0.40476%	88.8	4.14	3.67	0.072	0.064
	Baking/boiling 1.37%		13.98		0.24
	Losses after baking/boiling, shrinkage 0.40476%	90.0	4.08	3.67	0.071	0.064

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Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.02 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	173.70	173.44	2.44	2.43
3	Cocoa powder [Skurikhin]	95.0	44.70	42.46	0.63	0.60
4	Watering syrup	80.0	41.70	33.36	0.58	0.47
	Total	13.0 87.0	1010.10	879.26	14.16	12.33
	Losses 1.1%			9.26		0.13
	Output	13.0 87.0	1000.00	870.00	14.02	12.20
	Losses before baking/boiling, shrinkage 0.52683%	87.0	5.32	4.63	0.075	0.065
	Baking/boiling -0.05%		-0.55		-0.008
	Losses after baking/boiling, shrinkage 0.52683%	87.0	5.32	4.63	0.075	0.065

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.51 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	131.67	—	1.38	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	106.90	79.11	1.12	0.83
4	Vanillin	—	0.20	—	0.002	—
	Total	16.0 84.0	1005.07	844.26	10.57	8.88
	Losses 0.5%			4.26		0.045
	Output	16.0 84.0	1000.00	840.00	10.51	8.83
	Losses before baking/boiling, shrinkage 0.25209%	84.0	2.53	2.13	0.027	0.022
	Losses after baking/boiling, shrinkage 0.25209%	84.0	2.53	2.13	0.027	0.022

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 1.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	0.58	0.45
3	water	—	100.87	—	0.13	—
	Total	20.0 80.0	1005.07	804.06	1.29	1.03
	Losses 0.5%			4.06		0.005
	Output	20.0 80.0	1000.00	800.00	1.29	1.03
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.003	0.003
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.003	0.003

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 17.4 kg finished product
			in kind	in solids
1	Sign up	99.85	8.64	8.63
2	Powdered sugar	99.85	4.86	4.85
3	water	—	1.51	—
4	Cocoa powder [Skurikhin]	95.0	1.27	1.21
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	1.12	0.83
6	Sign up	78.0	0.58	0.45
7	Vanillin	—	0.002	—
	Total		17.99	15.97
	General losses 1.9%			0.31
	Output	90.0	17.40	15.66

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

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Consolidated recipe Recipe for 2nd knurling

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

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