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All groups → All products → Dragee → Dragee liqueur → №005 Dragee in chocolate "Milk liquor" → 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 314 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	255.30	253.00	80.16	79.44
3	Vanillin	—	0.10	—	0.031	—
	Total	7.7 92.3	1000.90	923.95	314.28	290.12
	Losses 0.43%			3.95		1.24
	Output	8.0 92.0	1000.00	920.00		288.88
	Losses before baking/boiling, shrinkage 0.21388%	92.3	2.14	1.98	0.67	0.62
	Baking/boiling -0.34%		-3.39		-1.06
	Losses after baking/boiling, shrinkage 0.21388%	92.0	2.15	1.98	0.67	0.62

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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 234.09 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	95.20	95.06	22.29	22.25
3	Cocoa powder [Skurikhin]	95.0	72.90	69.26	17.06	16.21
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	40.40	29.90	9.46	7.00
5	Watering syrup	80.0	15.50	12.40	3.63	2.90
	Total	11.9 88.1	1029.70	907.57	241.04	212.45
	Losses 0.83%			7.57		1.77
	Output	10.0 90.0	1000.00	900.00	234.09	210.68
	Losses before baking/boiling, shrinkage 0.41689%	88.1	4.29	3.78	1.00	0.89
	Baking/boiling 2.07%		21.20		4.96
	Losses after baking/boiling, shrinkage 0.41689%	90.0	4.20	3.78	0.98	0.89

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 188.6 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	216.30	215.98	40.80	40.73
3	Watering syrup	80.0	41.80	33.44	7.88	6.31
	Total	12.8 87.2	1008.10	879.42	190.13	165.86
	Losses 1.1%			9.42		1.78
	Output	13.0 87.0	1000.00	870.00	188.60	164.09
	Losses before baking/boiling, shrinkage 0.53533%	87.2	5.40	4.71	1.02	0.89
	Baking/boiling -0.27%		-2.71		-0.51
	Losses after baking/boiling, shrinkage 0.53533%	87.0	5.41	4.71	1.02	0.89

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 141.45 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	101.30	—	14.33	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	78.20	57.87	11.06	8.19
4	Alcohol	—	37.80	—	5.35	—
5	Vanillin	—	0.20	—	0.028	—
	Total	16.0 84.0	1005.10	844.29	142.17	119.43
	Losses 0.51%			4.29		0.61
	Output	16.0 84.0	1000.00	840.00	141.45	118.82
	Losses before baking/boiling, shrinkage 0.25386%	84.0	2.55	2.14	0.36	0.30
	Losses after baking/boiling, shrinkage 0.25386%	84.0	2.55	2.14	0.36	0.30

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 11.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	5.20	4.06
3	water	—	100.87	—	1.16	—
	Total	20.0 80.0	1005.07	804.06	11.57	9.26
	Losses 0.5%			4.06		0.047
	Output	20.0 80.0	1000.00	800.00	11.51	9.21
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.029	0.023
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.029	0.023

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 314 kg finished product
			in kind	in solids
1	Sign up	99.85	116.61	116.44
2	Chocolate glaze [Skurikhin]	99.1	80.16	79.44
3	Powdered sugar	99.85	63.08	62.99
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	20.52	15.18
5	Cocoa powder [Skurikhin]	95.0	17.06	16.21
6	Sign up	—	15.49	—
7	Alcohol	—	5.35	—
8	Starch syrup	78.0	5.20	4.06
9	Vanillin	—	0.060	—
	Total		323.54	294.32
	General losses 1.8%			5.44
	Output	92.0	314.00	288.88

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Recipe on №005 Dragee in chocolate "Milk liquor" (Coating with chocolate) contained in handbooks:

1973 Dragee recipes.

Consolidated recipe Coating with chocolate

Recipe on №005 Dragee in chocolate "Milk liquor" (Coating with chocolate) contained in handbooks:

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