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All groups → All products → Dragee → Dragee liqueur → №005 Dragee in chocolate "Milk liquor" → Glossing recipe → Consolidated recipe

Consolidated recipe №005 Dragee in chocolate "Milk liquor"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 442.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.53	0.53
3	Condir	70.0	1.00	0.70	0.44	0.31
4	Gloss	100.0	0.60	0.60	0.27	0.27
	Total	8.0 92.0	1001.80	921.58	443.40	407.89
	Losses 0.17%			1.58		0.70
	Output	8.0 92.0	1000.00	920.00		407.19
	Losses before baking/boiling, shrinkage 0.08572%	92.0	0.86	0.79	0.38	0.35
	Baking/boiling 0.01%		0.083		0.037
	Losses after baking/boiling, shrinkage 0.08572%	92.0	0.86	0.79	0.38	0.35

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Coating with chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 442.16 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	255.30	253.00	112.88	111.87
3	Vanillin	—	0.10	—	0.044	—
	Total	7.7 92.3	1000.90	923.95	442.56	408.53
	Losses 0.43%			3.95		1.75
	Output	8.0 92.0	1000.00	920.00	442.16	406.78
	Losses before baking/boiling, shrinkage 0.21388%	92.3	2.14	1.98	0.95	0.87
	Baking/boiling -0.34%		-3.39		-1.50
	Losses after baking/boiling, shrinkage 0.21388%	92.0	2.15	1.98	0.95	0.87

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 329.63 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	95.20	95.06	31.38	31.33
3	Cocoa powder [Skurikhin]	95.0	72.90	69.26	24.03	22.83
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	40.40	29.90	13.32	9.85
5	Watering syrup	80.0	15.50	12.40	5.11	4.09
	Total	11.9 88.1	1029.70	907.57	339.42	299.16
	Losses 0.83%			7.57		2.49
	Output	10.0 90.0	1000.00	900.00	329.63	296.67
	Losses before baking/boiling, shrinkage 0.41689%	88.1	4.29	3.78	1.42	1.25
	Baking/boiling 2.07%		21.20		6.99
	Losses after baking/boiling, shrinkage 0.41689%	90.0	4.20	3.78	1.39	1.25

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 265.58 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	216.30	215.98	57.45	57.36
3	Watering syrup	80.0	41.80	33.44	11.10	8.88
	Total	12.8 87.2	1008.10	879.42	267.73	233.56
	Losses 1.1%			9.42		2.50
	Output	13.0 87.0	1000.00	870.00	265.58	231.06
	Losses before baking/boiling, shrinkage 0.53533%	87.2	5.40	4.71	1.43	1.25
	Baking/boiling -0.27%		-2.71		-0.72
	Losses after baking/boiling, shrinkage 0.53533%	87.0	5.41	4.71	1.44	1.25

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 199.19 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	101.30	—	20.18	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	78.20	57.87	15.58	11.53
4	Alcohol	—	37.80	—	7.53	—
5	Vanillin	—	0.20	—	0.040	—
	Total	16.0 84.0	1005.10	844.29	200.20	168.17
	Losses 0.51%			4.29		0.85
	Output	16.0 84.0	1000.00	840.00	199.19	167.32
	Losses before baking/boiling, shrinkage 0.25386%	84.0	2.55	2.14	0.51	0.43
	Losses after baking/boiling, shrinkage 0.25386%	84.0	2.55	2.14	0.51	0.43

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 16.21 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	7.33	5.72
3	water	—	100.87	—	1.64	—
	Total	20.0 80.0	1005.07	804.06	16.29	13.03
	Losses 0.5%			4.06		0.066
	Output	20.0 80.0	1000.00	800.00	16.21	12.97
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.041	0.033
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.041	0.033

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.13	—
	Total	30.0 70.0	1011.34	707.94	0.45	0.31
	Losses 1.1%			7.94		0.004
	Output	30.0 70.0	1000.00	700.00	0.44	0.31
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.003	0.002
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.003	0.002

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.089	0.089
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.044	0.044
	Total	— 100.0	1000.00	1000.00	0.27	0.27
	Output	— 100.0	1000.00	1000.00	0.27	0.27

Consolidated recipe, k=1.009135
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 442.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	164.52	164.27	166.02	165.78
2	Chocolate glaze [Skurikhin]	99.1	112.88	111.87	113.91	112.89
3	Powdered sugar	99.85	88.83	88.69	89.64	89.50
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	28.89	21.38	29.16	21.58
5	Cocoa powder [Skurikhin]	95.0	24.03	22.83	24.25	23.04
6	Sign up	—	21.95	—	22.15	—
7	Alcohol	—	7.53	—	7.60	—
8	Starch syrup	78.0	7.33	5.72	7.40	5.77
9	Talc (E553(iii))	100.0	0.53	0.53	0.54	0.54
10	Vegetable oil	100.0	0.13	0.13	0.13	0.13
11	Sign up	100.0	0.089	0.089	0.089	0.089
12	Vanillin	—	0.084	—	0.085	—
13	Paraffin (E905c(i))	100.0	0.044	0.044	0.045	0.045
	Total		456.84	415.56	461.01	419.35
	Total phase loss 2.0%			8.36
	Other losses 0.91%					3.80
	General losses 2.9%					12.16
	Output	92.0	442.60	407.19	442.60	407.19

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Consolidated recipe №005 Dragee in chocolate "Milk liquor"

Recipe on №005 Dragee in chocolate "Milk liquor" contained in handbooks:

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