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All groups → All products → Dragee → Dragee liqueur → №009 Dragee "Creamy" → Glossing recipe → Consolidated recipe

Consolidated recipe: №009 Dragee "Creamy"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 867.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	1.04	1.04
3	Condir	70.0	1.00	0.70	0.87	0.61
4	Gloss	100.0	0.40	0.40	0.35	0.35
	Total	7.0 93.0	1001.60	931.37	868.99	808.06
	Losses 0.15%			1.37		1.19
	Output	7.0 93.0	1000.00	930.00		806.87
	Losses before baking/boiling, shrinkage 0.07355%	93.0	0.74	0.68	0.64	0.59
	Baking/boiling 0.01%		0.13		0.11
	Losses after baking/boiling, shrinkage 0.07355%	93.0	0.74	0.68	0.64	0.59

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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 866.73 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	222.70	222.37	193.02	192.73
3	Watering syrup	80.0	40.40	32.32	35.02	28.01
4	Yellow paint	—	0.50	—	0.43	—
5	Vanillin	—	0.20	—	0.17	—
	Total	7.6 92.4	1013.80	937.19	878.69	812.29
	Losses 0.77%			7.19		6.23
	Output	7.0 93.0	1000.00	930.00	866.73	806.06
	Losses before baking/boiling, shrinkage 0.38338%	92.4	3.89	3.59	3.37	3.11
	Baking/boiling 0.6%		6.05		5.24
	Losses after baking/boiling, shrinkage 0.38338%	93.0	3.86	3.59	3.35	3.11

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 650.05 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	158.90	158.66	103.29	103.14
3	Watering syrup	80.0	52.20	41.76	33.93	27.15
	Total	9.8 90.2	1011.90	913.13	657.78	593.58
	Losses 0.34%			3.13		2.04
	Output	9.0 91.0	1000.00	910.00	650.05	591.54
	Losses before baking/boiling, shrinkage 0.17159%	90.2	1.74	1.57	1.13	1.02
	Baking/boiling 0.84%		8.44		5.49
	Losses after baking/boiling, shrinkage 0.17159%	91.0	1.72	1.57	1.12	1.02

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 520.56 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	172.10	171.84	89.59	89.45
3	Watering syrup	80.0	38.40	30.72	19.99	15.99
	Total	11.9 88.1	1013.30	892.97	527.48	464.84
	Losses 0.33%			2.97		1.55
	Output	11.0 89.0	1000.00	890.00	520.56	463.30
	Losses before baking/boiling, shrinkage 0.16629%	88.1	1.69	1.48	0.88	0.77
	Baking/boiling 0.98%		9.95		5.18
	Losses after baking/boiling, shrinkage 0.16629%	89.0	1.67	1.48	0.87	0.77

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 417.91 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	147.70	109.30	61.72	45.68
3	water	—	101.10	—	42.25	—
4	Vanillin	—	0.060	—	0.025	—
	Total	14.0 86.0	1004.96	864.26	419.98	361.18
	Losses 0.49%			4.26		1.78
	Output	14.0 86.0	1000.00	860.00	417.91	359.40
	Losses before baking/boiling, shrinkage 0.24668%	86.0	2.48	2.13	1.04	0.89
	Losses after baking/boiling, shrinkage 0.24668%	86.0	2.48	2.13	1.04	0.89

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 88.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	40.21	31.36
3	water	—	100.87	—	8.97	—
	Total	20.0 80.0	1005.07	804.06	89.39	71.51
	Losses 0.5%			4.06		0.36
	Output	20.0 80.0	1000.00	800.00	88.94	71.15
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.23	0.18
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.23	0.18

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.26	—
	Total	30.0 70.0	1011.34	707.94	0.88	0.61
	Losses 1.1%			7.94		0.007
	Output	30.0 70.0	1000.00	700.00	0.87	0.61
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	0.003
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	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 0.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.12	0.12
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.058	0.058
	Total	— 100.0	1000.00	1000.00	0.35	0.35
	Output	— 100.0	1000.00	1000.00	0.35	0.35

Consolidated recipe, k=1.002
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 867.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	385.90	385.32	386.67	386.09
2	Granulated sugar	99.85	356.80	356.27	357.52	356.98
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	61.72	45.68	61.85	45.77
4	water	—	51.48	—	51.59	—
5	Starch syrup	78.0	40.21	31.36	40.29	31.43
6	Sign up	100.0	1.04	1.04	1.04	1.04
7	Yellow paint	—	0.43	—	0.43	—
8	Vanillin	—	0.20	—	0.20	—
9	Vegetable oil	100.0	0.17	0.17	0.17	0.17
10	Wax (E901)	100.0	0.12	0.12	0.12	0.12
11	Sign up	100.0	0.058	0.058	0.058	0.058
	Total		898.14	820.02	899.94	821.66
	Total phase loss 1.6%			13.15
	Other losses 0.2%					1.64
	General losses 1.8%					14.79
	Output	93.0	867.60	806.87	867.60	806.87

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
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).	Yes	whole condensed milk with sugar the weight ratio of fat 8.5%	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 №009 Dragee "Creamy" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №009 Dragee "Creamy"

Recipe on №009 Dragee "Creamy" contained in handbooks:

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