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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 804.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.97	0.97
3	Condir	70.0	1.00	0.70	0.80	0.56
4	Gloss	100.0	0.40	0.40	0.32	0.32
	Total	7.0 93.0	1001.60	931.37	805.99	749.47
	Losses 0.15%			1.37		1.10
	Output	7.0 93.0	1000.00	930.00		748.37
	Losses before baking/boiling, shrinkage 0.07355%	93.0	0.74	0.68	0.59	0.55
	Baking/boiling 0.01%		0.13		0.10
	Losses after baking/boiling, shrinkage 0.07355%	93.0	0.74	0.68	0.59	0.55

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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 803.9 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	201.30	201.00	161.82	161.58
3	Watering syrup	80.0	60.40	48.32	48.56	38.84
4	Vanilla essence	—	2.00	—	1.61	—
5	Cocoa powder [Skurikhin]	95.0	1.00	0.95	0.80	0.76
6	Sign up
	Total	8.1 91.9	1014.85	932.77	815.83	749.85
	Losses 0.3%			2.77		2.23
	Output	7.0 93.0	1000.00	930.00	803.90	747.62
	Losses before baking/boiling, shrinkage 0.14838%	91.9	1.51	1.38	1.21	1.11
	Baking/boiling 1.17%		11.86		9.53
	Losses after baking/boiling, shrinkage 0.14838%	93.0	1.49	1.38	1.20	1.11

Knurling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 602.92 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	295.80	295.36	178.34	178.08
3	Watering syrup	80.0	41.50	33.20	25.02	20.02
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	41.40	30.64	24.96	18.47
5	Gelatin	86.0	0.20	0.17	0.12	0.10
	Total	10.7 89.3	1021.70	912.17	616.00	549.97
	Losses 0.24%			2.17		1.31
	Output	9.0 91.0	1000.00	910.00	602.92	548.66
	Losses before baking/boiling, shrinkage 0.11907%	89.3	1.22	1.09	0.73	0.65
	Baking/boiling 1.89%		19.29		11.63
	Losses after baking/boiling, shrinkage 0.11907%	91.0	1.19	1.09	0.72	0.65

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 387.56 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	77.51	57.36
3	water	—	84.36	—	32.70	—
4	Vanilla essence	—	3.20	—	1.24	—
5	Gelatin	86.0	0.50	0.43	0.19	0.17
	Total	14.0 86.0	1005.06	864.35	389.52	334.99
	Losses 0.5%			4.35		1.69
	Output	14.0 86.0	1000.00	860.00	387.56	333.30
	Losses before baking/boiling, shrinkage 0.25189%	86.0	2.53	2.18	0.98	0.84
	Losses after baking/boiling, shrinkage 0.25189%	86.0	2.53	2.18	0.98	0.84

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 73.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	33.26	25.95
3	water	—	100.87	—	7.42	—
	Total	20.0 80.0	1005.07	804.06	73.95	59.16
	Losses 0.5%			4.06		0.30
	Output	20.0 80.0	1000.00	800.00	73.58	58.86
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.19	0.15
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.19	0.15

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.24	—
	Total	30.0 70.0	1011.34	707.94	0.81	0.57
	Losses 1.1%			7.94		0.006
	Output	30.0 70.0	1000.00	700.00	0.80	0.56
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	0.003
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	0.003

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.11	0.11
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.054	0.054
	Total	— 100.0	1000.00	1000.00	0.32	0.32
	Output	— 100.0	1000.00	1000.00	0.32	0.32

Consolidated recipe, k=1.008361
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 804.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	340.17	339.66	343.01	342.50
2	Granulated sugar	99.85	311.71	311.25	314.32	313.85
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	102.47	75.83	103.33	76.46
4	water	—	40.36	—	40.70	—
5	Starch syrup	78.0	33.26	25.95	33.54	26.16
6	Sign up	—	2.85	—	2.87	—
7	Talc (E553(iii))	100.0	0.97	0.97	0.97	0.97
8	Cocoa powder [Skurikhin]	95.0	0.80	0.76	0.81	0.77
9	Gelatin	86.0	0.31	0.27	0.32	0.27
10	Vegetable oil	100.0	0.16	0.16	0.16	0.16
11	Sign up	—	0.12	—	0.12	—
12	Wax (E901)	100.0	0.11	0.11	0.11	0.11
13	Paraffin (E905c(i))	100.0	0.054	0.054	0.054	0.054
	Total		833.35	755.00	840.32	761.31
	Total phase loss 0.88%			6.63
	Other losses 0.83%					6.31
	General losses 1.7%					12.94
	Output	93.0	804.70	748.37	804.70	748.37

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

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Consolidated recipe №013 Milk-liqueur dragee "Buratino"

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

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