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All groups → All products → Dragee → Dragee liqueur → №012 Dragee "Dessert" → Coating recipe → Consolidated recipe

Consolidated recipe: Coating recipe

Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 677.8 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	218.30	217.97	147.96	147.74
3	Watering syrup	80.0	40.40	32.32	27.38	21.91
4	Essence	—	1.50	—	1.02	—
5	Blue paint	—	0.10	—	0.068	—
6	Sign up
7	Yellow paint	—	0.10	—	0.068	—
	Total	7.7 92.3	1010.40	932.70	684.85	632.19
	Losses 0.29%			2.70		1.83
	Output	7.0 93.0	1000.00	930.00		630.35
	Losses before baking/boiling, shrinkage 0.14482%	92.3	1.46	1.35	0.99	0.92
	Baking/boiling 0.74%		7.48		5.07
	Losses after baking/boiling, shrinkage 0.14482%	93.0	1.45	1.35	0.98	0.92

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Knurling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 508.28 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	292.70	292.26	148.77	148.55
3	Watering syrup	80.0	82.90	66.32	42.14	33.71
4	Essence	—	1.00	—	0.51	—
5	Gelatin	86.0	0.30	0.26	0.15	0.13
	Total	10.6 89.4	1019.90	911.82	518.40	463.46
	Losses 0.2%			1.82		0.92
	Output	9.0 91.0	1000.00	910.00	508.28	462.54
	Losses before baking/boiling, shrinkage 0.09974%	89.4	1.02	0.91	0.52	0.46
	Baking/boiling 1.76%		17.88		9.09
	Losses after baking/boiling, shrinkage 0.09974%	91.0	1.00	0.91	0.51	0.46

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 326.83 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	84.40	—	27.58	—
3	Alcohol	—	26.00	—	8.50	—
4	Berry tincture	—	26.00	—	8.50	—
5	Essence	—	3.00	—	0.98	—
	Total	14.0 86.0	1005.00	864.30	328.46	282.48
	Losses 0.5%			4.30		1.41
	Output	14.0 86.0	1000.00	860.00	326.83	281.07
	Losses before baking/boiling, shrinkage 0.24885%	86.0	2.50	2.15	0.82	0.70
	Losses after baking/boiling, shrinkage 0.24885%	86.0	2.50	2.15	0.82	0.70

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 69.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	31.43	24.52
3	water	—	100.87	—	7.01	—
	Total	20.0 80.0	1005.07	804.06	69.87	55.90
	Losses 0.5%			4.06		0.28
	Output	20.0 80.0	1000.00	800.00	69.52	55.62
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.18	0.14
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.18	0.14

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 677.8 kg finished product
			in kind	in solids
1	Sign up	99.85	314.33	313.86
2	Powdered sugar	99.85	296.74	296.29
3	water	—	34.60	—
4	Starch syrup	78.0	31.43	24.52
5	Alcohol	—	8.50	—
6	Sign up	—	8.50	—
7	Essence	—	2.51	—
8	Gelatin	86.0	0.15	0.13
9	Blue paint	—	0.068	—
10	Paint red	—	0.068	—
11	Sign up	—	0.068	—
	Total		696.95	634.80
	General losses 0.7%			4.44
	Output	93.0	677.80	630.35

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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Consolidated recipe: Coating recipe

№012 Dragee "Dessert" (Coating recipe) included in recipes:

Recipe on №012 Dragee "Dessert" (Coating recipe) contained in handbooks:

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