To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Dragee → Dragee liqueur → №007 Dragee "October" → Glitter feast recipe → Consolidated recipe

Consolidated recipe: №007 Dragee "October"

Glitter feast recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 965.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	1.16	1.16
3	Condir	70.0	1.00	0.70	0.97	0.68
4	Gloss	100.0	0.40	0.40	0.39	0.39
	Total	7.0 93.0	1001.60	931.37	966.74	898.96
	Losses 0.15%			1.37		1.32
	Output	7.0 93.0	1000.00	930.00		897.64
	Losses before baking/boiling, shrinkage 0.07355%	93.0	0.74	0.68	0.71	0.66
	Baking/boiling 0.01%		0.13		0.12
	Losses after baking/boiling, shrinkage 0.07355%	93.0	0.74	0.68	0.71	0.66

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 964.23 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	222.20	221.87	214.25	213.93
3	Watering syrup	80.0	40.40	32.32	38.96	31.16
4	Essence	—	1.50	—	1.45	—
5	Yellow paint	—	0.30	—	0.29	—
6	Sign up
7	Paint red	—	0.10	—	0.10	—
	Total	7.7 92.3	1014.60	936.69	978.31	903.19
	Losses 0.71%			6.69		6.45
	Output	7.0 93.0	1000.00	930.00	964.23	896.74
	Losses before baking/boiling, shrinkage 0.35693%	92.3	3.62	3.34	3.49	3.22
	Baking/boiling 0.73%		7.38		7.12
	Losses after baking/boiling, shrinkage 0.35693%	93.0	3.60	3.34	3.47	3.22

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 723.18 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	158.90	158.66	114.91	114.74
3	Watering syrup	80.0	52.20	41.76	37.75	30.20
	Total	9.8 90.2	1011.90	913.13	731.78	660.36
	Losses 0.34%			3.13		2.27
	Output	9.0 91.0	1000.00	910.00	723.18	658.09
	Losses before baking/boiling, shrinkage 0.17159%	90.2	1.74	1.57	1.26	1.13
	Baking/boiling 0.84%		8.44		6.10
	Losses after baking/boiling, shrinkage 0.17159%	91.0	1.72	1.57	1.25	1.13

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 579.12 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	172.10	171.84	99.67	99.52
3	Watering syrup	80.0	38.40	30.72	22.24	17.79
	Total	11.9 88.1	1013.30	892.97	586.82	517.14
	Losses 0.33%			2.97		1.72
	Output	11.0 89.0	1000.00	890.00	579.12	515.42
	Losses before baking/boiling, shrinkage 0.16629%	88.1	1.69	1.48	0.98	0.86
	Baking/boiling 0.98%		9.95		5.76
	Losses after baking/boiling, shrinkage 0.16629%	89.0	1.67	1.48	0.97	0.86

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 464.92 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	113.00	—	52.54	—
3	Alcohol	—	21.00	—	9.76	—
4	Essence	—	5.20	—	2.42	—
5	Vanillin	—	0.20	—	0.093	—
	Total	14.0 86.0	1005.00	864.30	467.24	401.83
	Losses 0.5%			4.30		2.00
	Output	14.0 86.0	1000.00	860.00	464.92	399.83
	Losses before baking/boiling, shrinkage 0.24885%	86.0	2.50	2.15	1.16	1.00
	Losses after baking/boiling, shrinkage 0.24885%	86.0	2.50	2.15	1.16	1.00

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 98.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	44.73	34.89
3	water	—	100.87	—	9.98	—
	Total	20.0 80.0	1005.07	804.06	99.45	79.56
	Losses 0.5%			4.06		0.40
	Output	20.0 80.0	1000.00	800.00	98.94	79.15
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.25	0.20
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.25	0.20

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.29	—
	Total	30.0 70.0	1011.34	707.94	0.98	0.68
	Losses 1.1%			7.94		0.008
	Output	30.0 70.0	1000.00	700.00	0.97	0.68
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	0.004
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	0.004

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.13	0.13
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.064	0.064
	Total	— 100.0	1000.00	1000.00	0.39	0.39
	Output	— 100.0	1000.00	1000.00	0.39	0.39

Consolidated recipe, k=1.00251
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 965.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	447.85	447.18	448.97	448.30
2	Powdered sugar	99.85	428.83	428.19	429.91	429.26
3	water	—	62.81	—	62.97	—
4	Starch syrup	78.0	44.73	34.89	44.84	34.98
5	Alcohol	—	9.76	—	9.79	—
6	Sign up	—	3.86	—	3.87	—
7	Talc (E553(iii))	100.0	1.16	1.16	1.16	1.16
8	Yellow paint	—	0.29	—	0.29	—
9	Vegetable oil	100.0	0.19	0.19	0.19	0.19
10	Wax (E901)	100.0	0.13	0.13	0.13	0.13
11	Sign up	—	0.10	—	0.10	—
12	Paint red	—	0.10	—	0.10	—
13	Vanillin	—	0.093	—	0.093	—
14	Paraffin (E905c(i))	100.0	0.064	0.064	0.065	0.065
	Total		999.97	911.80	1002.48	914.09
	Total phase loss 1.6%			14.17
	Other losses 0.25%					2.29
	General losses 1.8%					16.45
	Output	93.0	965.20	897.64	965.20	897.64

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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on №007 Dragee "October" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №007 Dragee "October"

Recipe on №007 Dragee "October" contained in handbooks:

calculations, forms, documents: