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All groups → All products → Dragee → Dragee liqueur → №006 Dragee "Mint liqueur" → Glossing recipe → Consolidated recipe

Consolidated recipe: №006 Dragee "Mint liqueur"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 773.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.93	0.93
3	Condir	70.0	1.00	0.70	0.77	0.54
4	Gloss	100.0	0.40	0.40	0.31	0.31
	Total	6.0 94.0	1001.60	941.36	775.04	728.42
	Losses 0.14%			1.36		1.05
	Output	6.0 94.0	1000.00	940.00		727.37
	Losses before baking/boiling, shrinkage 0.07224%	94.0	0.72	0.68	0.56	0.53
	Baking/boiling 0.02%		0.15		0.12
	Losses after baking/boiling, shrinkage 0.07224%	94.0	0.72	0.68	0.56	0.53

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Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 773.03 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	232.80	232.45	179.96	179.69
3	Watering syrup	80.0	40.40	32.32	31.23	24.98
4	Mint essence	—	1.00	—	0.77	—
5	Paint red	—	0.10	—	0.077	—
	Total	7.5 92.5	1024.30	947.27	791.81	732.27
	Losses 0.77%			7.27		5.62
	Output	6.0 94.0	1000.00	940.00	773.03	726.64
	Losses before baking/boiling, shrinkage 0.38378%	92.5	3.93	3.64	3.04	2.81
	Baking/boiling 1.62%		16.50		12.76
	Losses after baking/boiling, shrinkage 0.38378%	94.0	3.87	3.64	2.99	2.81

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 579.77 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	158.90	158.66	92.13	91.99
3	Watering syrup	80.0	52.20	41.76	30.26	24.21
	Total	9.8 90.2	1011.90	913.13	586.67	529.41
	Losses 0.34%			3.13		1.82
	Output	9.0 91.0	1000.00	910.00	579.77	527.59
	Losses before baking/boiling, shrinkage 0.17159%	90.2	1.74	1.57	1.01	0.91
	Baking/boiling 0.84%		8.44		4.89
	Losses after baking/boiling, shrinkage 0.17159%	91.0	1.72	1.57	1.00	0.91

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 464.28 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	172.10	171.84	79.90	79.78
3	Watering syrup	80.0	38.40	30.72	17.83	14.26
	Total	11.9 88.1	1013.30	892.97	470.45	414.59
	Losses 0.33%			2.97		1.38
	Output	11.0 89.0	1000.00	890.00	464.28	413.21
	Losses before baking/boiling, shrinkage 0.16629%	88.1	1.69	1.48	0.78	0.69
	Baking/boiling 0.98%		9.95		4.62
	Losses after baking/boiling, shrinkage 0.16629%	89.0	1.67	1.48	0.77	0.69

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 372.72 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	116.89	—	43.57	—
3	Alcohol	—	21.00	—	7.83	—
4	Peppermint oil	—	1.00	—	0.37	—
5	Menthol	—	0.40	—	0.15	—
	Total	14.0 86.0	1004.19	863.60	374.28	321.89
	Losses 0.42%			3.60		1.34
	Output	14.0 86.0	1000.00	860.00	372.72	320.54
	Losses before baking/boiling, shrinkage 0.20858%	86.0	2.09	1.80	0.78	0.67
	Losses after baking/boiling, shrinkage 0.20858%	86.0	2.09	1.80	0.78	0.67

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 79.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	35.86	27.97
3	water	—	100.87	—	8.00	—
	Total	20.0 80.0	1005.07	804.06	79.73	63.78
	Losses 0.5%			4.06		0.32
	Output	20.0 80.0	1000.00	800.00	79.32	63.46
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.20	0.16
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.20	0.16

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.23	—
	Total	30.0 70.0	1011.34	707.94	0.78	0.55
	Losses 1.1%			7.94		0.006
	Output	30.0 70.0	1000.00	700.00	0.77	0.54
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.004	0.003
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.004	0.003

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.10	0.10
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.052	0.052
	Total	— 100.0	1000.00	1000.00	0.31	0.31
	Output	— 100.0	1000.00	1000.00	0.31	0.31

Consolidated recipe, k=1.002427
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 773.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	358.78	358.24	359.65	359.11
2	Powdered sugar	99.85	351.99	351.46	352.84	352.31
3	water	—	51.80	—	51.93	—
4	Starch syrup	78.0	35.86	27.97	35.95	28.04
5	Alcohol	—	7.83	—	7.85	—
6	Sign up	100.0	0.93	0.93	0.93	0.93
7	Mint essence	—	0.77	—	0.77	—
8	Peppermint oil	—	0.37	—	0.37	—
9	Vegetable oil	100.0	0.15	0.15	0.16	0.16
10	Menthol	—	0.15	—	0.15	—
11	Sign up	100.0	0.10	0.10	0.10	0.10
12	Paint red	—	0.077	—	0.077	—
13	Paraffin (E905c(i))	100.0	0.052	0.052	0.052	0.052
	Total		808.87	738.91	810.83	740.70
	Total phase loss 1.6%			11.54
	Other losses 0.24%					1.79
	General losses 1.8%					13.33
	Output	94.0	773.80	727.37	773.80	727.37

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	no data
Fish and products thereof.	no data	no data
Peanuts and products thereof.	no data	no data
Soybeans and products thereof.	no data	no data
Milk and products thereof (including lactose).	no data	no data
Nut sand products thereof.	no data	no data
Celery and products thereof.	no data	no data
Mustard and products thereof.	no data	no data
Sesame seeds and products thereof.	no data	no data
Sulphur dioxide and sulphites.	no data	no data
Lupin and products thereof.	no data	no data
Molluscs and products thereof.	no data	no data
Aspartame and aspartame-acesulfame salt.	no data	no data

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Recipe on №006 Dragee "Mint liqueur" contained in handbooks:

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Consolidated recipe: №006 Dragee "Mint liqueur"

Recipe on №006 Dragee "Mint liqueur" contained in handbooks:

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