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All groups → All products → Dragee → Dragee liqueur → №013 Milk-liqueur dragee "Buratino" → Knurling recipe → Consolidated recipe

Consolidated recipe: Knurling recipe

Knurling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 262.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85295.80 295.36 77.59 77.47 
3Watering syrup80.0 41.50 33.20 10.89 8.71 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 41.40 30.64 10.86 8.04 
5Gelatin86.0 0.20 0.17 0.0520.045
Total10.7 89.3 1021.70 912.17 267.99 239.26 
Losses 0.24%2.17 0.57 
Output9.0 91.0 1000.00 910.00 238.69 
Losses before baking/boiling, shrinkage 0.11907%89.3 1.22 1.09 0.32 0.28 
Baking/boiling 1.89%19.29 5.06 
Losses after baking/boiling, shrinkage 0.11907%91.0 1.19 1.09 0.31 0.28 
List of recipes
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 168.61 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 200.00 148.00 33.72 24.95 
3water—  84.36 —   14.22 —   
4Vanilla essence—  3.20 —   0.54 —   
5Gelatin86.0 0.50 0.43 0.0840.072
Total14.0 86.0 1005.06 864.35 169.46 145.74 
Losses 0.5%4.35 0.73 
Output14.0 86.0 1000.00 860.00 168.61 145.00 
Losses before baking/boiling, shrinkage 0.25189%86.0 2.53 2.18 0.43 0.37 
Losses after baking/boiling, shrinkage 0.25189%86.0 2.53 2.18 0.43 0.37 
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 10.89 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 4.92 3.84 
3water—  100.87 —   1.10 —   
Total20.0 80.0 1005.07 804.06 10.94 8.75 
Losses 0.5%4.06 0.044
Output20.0 80.0 1000.00 800.00 10.89 8.71 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0280.022
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0280.022
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 262.3 kg finished product
in kind
in solids
1Sign up99.85125.81 125.62 
2Powdered sugar99.8577.59 77.47 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 44.58 32.99 
4water—  15.32 —   
5Starch syrup78.0 4.92 3.84 
6Sign up—  0.54 —   
7Gelatin86.0 0.14 0.12 
Total268.90 240.04 
General losses 0.56%1.35 
Output91.0 262.30 238.69 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yeswhole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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№013 Milk-liqueur dragee "Buratino" (Knurling recipe) included in recipes:

№013 Milk-liqueur dragee "Buratino"Coating recipe
№013 Milk-liqueur dragee "Buratino"Glossing recipe

Recipe on №013 Milk-liqueur dragee "Buratino" (Knurling recipe) contained in handbooks:

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