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

Consolidated recipe: №013 Milk-liqueur dragee "Buratino"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 333.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.40	0.40
3	Condir	70.0	1.00	0.70	0.33	0.23
4	Gloss	100.0	0.40	0.40	0.13	0.13
	Total	7.0 93.0	1001.60	931.37	333.93	310.52
	Losses 0.15%			1.37		0.46
	Output	7.0 93.0	1000.00	930.00		310.06
	Losses before baking/boiling, shrinkage 0.07355%	93.0	0.74	0.68	0.25	0.23
	Baking/boiling 0.01%		0.13		0.042
	Losses after baking/boiling, shrinkage 0.07355%	93.0	0.74	0.68	0.25	0.23

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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 333.07 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	201.30	201.00	67.05	66.95
3	Watering syrup	80.0	60.40	48.32	20.12	16.09
4	Vanilla essence	—	2.00	—	0.67	—
5	Cocoa powder [Skurikhin]	95.0	1.00	0.95	0.33	0.32
6	Sign up
	Total	8.1 91.9	1014.85	932.77	338.01	310.67
	Losses 0.3%			2.77		0.92
	Output	7.0 93.0	1000.00	930.00	333.07	309.75
	Losses before baking/boiling, shrinkage 0.14838%	91.9	1.51	1.38	0.50	0.46
	Baking/boiling 1.17%		11.86		3.95
	Losses after baking/boiling, shrinkage 0.14838%	93.0	1.49	1.38	0.50	0.46

Knurling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 249.8 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	295.80	295.36	73.89	73.78
3	Watering syrup	80.0	41.50	33.20	10.37	8.29
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	41.40	30.64	10.34	7.65
5	Gelatin	86.0	0.20	0.17	0.050	0.043
	Total	10.7 89.3	1021.70	912.17	255.22	227.86
	Losses 0.24%			2.17		0.54
	Output	9.0 91.0	1000.00	910.00	249.80	227.32
	Losses before baking/boiling, shrinkage 0.11907%	89.3	1.22	1.09	0.30	0.27
	Baking/boiling 1.89%		19.29		4.82
	Losses after baking/boiling, shrinkage 0.11907%	91.0	1.19	1.09	0.30	0.27

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 160.57 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	200.00	148.00	32.11	23.76
3	water	—	84.36	—	13.55	—
4	Vanilla essence	—	3.20	—	0.51	—
5	Gelatin	86.0	0.50	0.43	0.080	0.069
	Total	14.0 86.0	1005.06	864.35	161.38	138.79
	Losses 0.5%			4.35		0.70
	Output	14.0 86.0	1000.00	860.00	160.57	138.09
	Losses before baking/boiling, shrinkage 0.25189%	86.0	2.53	2.18	0.41	0.35
	Losses after baking/boiling, shrinkage 0.25189%	86.0	2.53	2.18	0.41	0.35

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 30.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	13.78	10.75
3	water	—	100.87	—	3.08	—
	Total	20.0 80.0	1005.07	804.06	30.64	24.51
	Losses 0.5%			4.06		0.12
	Output	20.0 80.0	1000.00	800.00	30.48	24.39
	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 0.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.10	—
	Total	30.0 70.0	1011.34	707.94	0.34	0.24
	Losses 1.1%			7.94		0.003
	Output	30.0 70.0	1000.00	700.00	0.33	0.23
	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 0.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.044	0.044
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.022	0.022
	Total	— 100.0	1000.00	1000.00	0.13	0.13
	Output	— 100.0	1000.00	1000.00	0.13	0.13

Consolidated recipe, k=1.008361
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 333.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	140.94	140.73	142.12	141.90
2	Granulated sugar	99.85	129.15	128.95	130.23	130.03
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	42.46	31.42	42.81	31.68
4	water	—	16.72	—	16.86	—
5	Starch syrup	78.0	13.78	10.75	13.90	10.84
6	Sign up	—	1.18	—	1.19	—
7	Talc (E553(iii))	100.0	0.40	0.40	0.40	0.40
8	Cocoa powder [Skurikhin]	95.0	0.33	0.32	0.34	0.32
9	Gelatin	86.0	0.13	0.11	0.13	0.11
10	Vegetable oil	100.0	0.067	0.067	0.067	0.067
11	Sign up	—	0.050	—	0.050	—
12	Wax (E901)	100.0	0.044	0.044	0.045	0.045
13	Paraffin (E905c(i))	100.0	0.022	0.022	0.022	0.022
	Total		345.27	312.81	348.16	315.42
	Total phase loss 0.88%			2.75
	Other losses 0.83%					2.62
	General losses 1.7%					5.36
	Output	93.0	333.40	310.06	333.40	310.06

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
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).	Yes	whole condensed milk with sugar the weight ratio of fat 8.5%	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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Recipe on №013 Milk-liqueur dragee "Buratino" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №013 Milk-liqueur dragee "Buratino"

Recipe on №013 Milk-liqueur dragee "Buratino" contained in handbooks:

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