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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 493.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85295.80 295.36 145.86 145.64 
3Watering syrup80.0 41.50 33.20 20.46 16.37 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 41.40 30.64 20.41 15.11 
5Gelatin86.0 0.20 0.17 0.10 0.085
Total10.7 89.3 1021.70 912.17 503.80 449.79 
Losses 0.24%2.17 1.07 
Output9.0 91.0 1000.00 910.00 448.72 
Losses before baking/boiling, shrinkage 0.11907%89.3 1.22 1.09 0.60 0.54 
Baking/boiling 1.89%19.29 9.51 
Losses after baking/boiling, shrinkage 0.11907%91.0 1.19 1.09 0.59 0.54 
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 316.96 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 63.39 46.91 
3water—  84.36 —   26.74 —   
4Vanilla essence—  3.20 —   1.01 —   
5Gelatin86.0 0.50 0.43 0.16 0.14 
Total14.0 86.0 1005.06 864.35 318.57 273.97 
Losses 0.5%4.35 1.38 
Output14.0 86.0 1000.00 860.00 316.96 272.59 
Losses before baking/boiling, shrinkage 0.25189%86.0 2.53 2.18 0.80 0.69 
Losses after baking/boiling, shrinkage 0.25189%86.0 2.53 2.18 0.80 0.69 
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 20.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 9.25 7.22 
3water—  100.87 —   2.06 —   
Total20.0 80.0 1005.07 804.06 20.57 16.45 
Losses 0.5%4.06 0.083
Output20.0 80.0 1000.00 800.00 20.46 16.37 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0520.042
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0520.042
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 493.1 kg finished product
in kind
in solids
1Sign up99.85236.52 236.16 
2Powdered sugar99.85145.86 145.64 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 83.81 62.02 
4water—  28.80 —   
5Starch syrup78.0 9.25 7.22 
6Sign up—  1.01 —   
7Gelatin86.0 0.26 0.22 
Total505.51 451.26 
General losses 0.56%2.53 
Output91.0 493.10 448.72 
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Recipe on №013 Milk-liqueur dragee "Buratino" (Knurling recipe) contained in handbooks:

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