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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 297 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.36	0.36
3	Condir	70.0	1.00	0.70	0.30	0.21
4	Gloss	100.0	0.40	0.40	0.12	0.12
	Total	7.0 93.0	1001.60	931.37	297.48	276.62
	Losses 0.15%			1.37		0.41
	Output	7.0 93.0	1000.00	930.00		276.21
	Losses before baking/boiling, shrinkage 0.07355%	93.0	0.74	0.68	0.22	0.20
	Baking/boiling 0.01%		0.13		0.038
	Losses after baking/boiling, shrinkage 0.07355%	93.0	0.74	0.68	0.22	0.20

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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 296.7 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	222.70	222.37	66.08	65.98
3	Watering syrup	80.0	40.40	32.32	11.99	9.59
4	Yellow paint	—	0.50	—	0.15	—
5	Vanillin	—	0.20	—	0.059	—
	Total	7.6 92.4	1013.80	937.19	300.80	278.07
	Losses 0.77%			7.19		2.13
	Output	7.0 93.0	1000.00	930.00	296.70	275.93
	Losses before baking/boiling, shrinkage 0.38338%	92.4	3.89	3.59	1.15	1.07
	Baking/boiling 0.6%		6.05		1.80
	Losses after baking/boiling, shrinkage 0.38338%	93.0	3.86	3.59	1.15	1.07

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 222.53 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	158.90	158.66	35.36	35.31
3	Watering syrup	80.0	52.20	41.76	11.62	9.29
	Total	9.8 90.2	1011.90	913.13	225.18	203.20
	Losses 0.34%			3.13		0.70
	Output	9.0 91.0	1000.00	910.00	222.53	202.50
	Losses before baking/boiling, shrinkage 0.17159%	90.2	1.74	1.57	0.39	0.35
	Baking/boiling 0.84%		8.44		1.88
	Losses after baking/boiling, shrinkage 0.17159%	91.0	1.72	1.57	0.38	0.35

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 178.2 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	172.10	171.84	30.67	30.62
3	Watering syrup	80.0	38.40	30.72	6.84	5.47
	Total	11.9 88.1	1013.30	892.97	180.57	159.13
	Losses 0.33%			2.97		0.53
	Output	11.0 89.0	1000.00	890.00	178.20	158.60
	Losses before baking/boiling, shrinkage 0.16629%	88.1	1.69	1.48	0.30	0.26
	Baking/boiling 0.98%		9.95		1.77
	Losses after baking/boiling, shrinkage 0.16629%	89.0	1.67	1.48	0.30	0.26

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 143.06 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	21.13	15.64
3	water	—	101.10	—	14.46	—
4	Vanillin	—	0.060	—	0.009	—
	Total	14.0 86.0	1004.96	864.26	143.77	123.64
	Losses 0.49%			4.26		0.61
	Output	14.0 86.0	1000.00	860.00	143.06	123.03
	Losses before baking/boiling, shrinkage 0.24668%	86.0	2.48	2.13	0.35	0.30
	Losses after baking/boiling, shrinkage 0.24668%	86.0	2.48	2.13	0.35	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 30.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	13.76	10.74
3	water	—	100.87	—	3.07	—
	Total	20.0 80.0	1005.07	804.06	30.60	24.48
	Losses 0.5%			4.06		0.12
	Output	20.0 80.0	1000.00	800.00	30.45	24.36
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.077	0.062
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.077	0.062

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.090	—
	Total	30.0 70.0	1011.34	707.94	0.30	0.21
	Losses 1.1%			7.94		0.002
	Output	30.0 70.0	1000.00	700.00	0.30	0.21
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.002	0.001
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.002	0.001

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.040	0.040
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.020	0.020
	Total	— 100.0	1000.00	1000.00	0.12	0.12
	Output	— 100.0	1000.00	1000.00	0.12	0.12

Consolidated recipe, k=1.002
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 297 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	132.10	131.91	132.37	132.17
2	Granulated sugar	99.85	122.14	121.96	122.39	122.20
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	21.13	15.64	21.17	15.67
4	water	—	17.62	—	17.66	—
5	Starch syrup	78.0	13.76	10.74	13.79	10.76
6	Sign up	100.0	0.36	0.36	0.36	0.36
7	Yellow paint	—	0.15	—	0.15	—
8	Vanillin	—	0.068	—	0.068	—
9	Vegetable oil	100.0	0.059	0.059	0.060	0.060
10	Wax (E901)	100.0	0.040	0.040	0.040	0.040
11	Sign up	100.0	0.020	0.020	0.020	0.020
	Total		307.45	280.71	308.07	281.27
	Total phase loss 1.6%			4.50
	Other losses 0.2%					0.56
	General losses 1.8%					5.06
	Output	93.0	297.00	276.21	297.00	276.21

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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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