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All groups → All products → Dragee → Dragee liqueur → №013 Milk-liqueur dragee "Buratino" → 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 296.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85201.30 201.00 59.75 59.66 
3Watering syrup80.0 60.40 48.32 17.93 14.34 
4Vanilla essence—  2.00 —   0.59 —   
5Cocoa powder [Skurikhin]95.0 1.00 0.95 0.30 0.28 
6Sign up
Total8.1 91.9 1014.85 932.77 301.21 276.85 
Losses 0.3%2.77 0.82 
Output7.0 93.0 1000.00 930.00 276.02 
Losses before baking/boiling, shrinkage 0.14838%91.9 1.51 1.38 0.45 0.41 
Baking/boiling 1.17%11.86 3.52 
Losses after baking/boiling, shrinkage 0.14838%93.0 1.49 1.38 0.44 0.41 
List of recipes
Knurling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 222.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85295.80 295.36 65.85 65.75 
3Watering syrup80.0 41.50 33.20 9.24 7.39 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 41.40 30.64 9.22 6.82 
5Gelatin86.0 0.20 0.17 0.0450.038
Total10.7 89.3 1021.70 912.17 227.43 203.05 
Losses 0.24%2.17 0.48 
Output9.0 91.0 1000.00 910.00 222.60 202.57 
Losses before baking/boiling, shrinkage 0.11907%89.3 1.22 1.09 0.27 0.24 
Baking/boiling 1.89%19.29 4.29 
Losses after baking/boiling, shrinkage 0.11907%91.0 1.19 1.09 0.27 0.24 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 143.09 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 28.62 21.18 
3water—  84.36 —   12.07 —   
4Vanilla essence—  3.20 —   0.46 —   
5Gelatin86.0 0.50 0.43 0.0720.062
Total14.0 86.0 1005.06 864.35 143.81 123.68 
Losses 0.5%4.35 0.62 
Output14.0 86.0 1000.00 860.00 143.09 123.06 
Losses before baking/boiling, shrinkage 0.25189%86.0 2.53 2.18 0.36 0.31 
Losses after baking/boiling, shrinkage 0.25189%86.0 2.53 2.18 0.36 0.31 
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 27.16 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 12.28 9.58 
3water—  100.87 —   2.74 —   
Total20.0 80.0 1005.07 804.06 27.30 21.84 
Losses 0.5%4.06 0.11 
Output20.0 80.0 1000.00 800.00 27.16 21.73 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0690.055
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0690.055
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 296.8 kg finished product
in kind
in solids
1Sign up99.85125.59 125.40 
2Granulated sugar99.85114.87 114.70 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 37.83 28.00 
4water—  14.81 —   
5Starch syrup78.0 12.28 9.58 
6Sign up—  1.05 —   
7Cocoa powder [Skurikhin]95.0 0.30 0.28 
8Gelatin86.0 0.12 0.10 
9Yellow paint—  0.045—   
Total306.90 278.06 
General losses 0.73%2.04 
Output93.0 296.80 276.02 
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