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All groups → All products → Dragee → Dragee jelly → №014 Dragee "Barberry" → Recipe for 1st knurling → Consolidated recipe

Consolidated recipe: Recipe for 1st knurling

Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 522.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85181.00 180.73 94.59 94.45 
3Watering syrup80.0 38.40 30.72 20.07 16.05 
4Paint red—  0.20 —   0.10 —   
Total12.6 87.4 1022.40 893.83 534.31 467.11 
Losses 0.43%3.83 2.00 
Output11.0 89.0 1000.00 890.00 465.11 
Losses before baking/boiling, shrinkage 0.21416%87.4 2.19 1.91 1.14 1.00 
Baking/boiling 1.77%18.06 9.44 
Losses after baking/boiling, shrinkage 0.21416%89.0 2.15 1.91 1.12 1.00 
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 419.54 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 196.80 19.68 82.57 8.26 
3Starch syrup78.0 145.00 113.10 60.83 47.45 
4Lactic acid (E270)40.0 14.00 5.60 5.87 2.35 
5Agar (E406)85.0 11.50 9.78 4.82 4.10 
6Sign up
Total20.9 79.1 1080.40 854.19 453.27 358.37 
Losses 0.49%4.19 1.76 
Output15.0 85.0 1000.00 850.00 419.54 356.61 
Losses before baking/boiling, shrinkage 0.24551%79.1 2.65 2.10 1.11 0.88 
Baking/boiling 6.98%75.28 31.58 
Losses after baking/boiling, shrinkage 0.24551%85.0 2.47 2.10 1.04 0.88 
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 20.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 9.07 7.08 
3water—  100.87 —   2.02 —   
Total20.0 80.0 1005.07 804.06 20.17 16.14 
Losses 0.5%4.06 0.081
Output20.0 80.0 1000.00 800.00 20.07 16.05 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0510.041
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0510.041
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 522.6 kg finished product
in kind
in solids
1Sign up99.85305.73 305.27 
2Powdered sugar99.8594.59 94.45 
3Apple puree [GOST]10.0 82.57 8.26 
4Starch syrup78.0 69.91 54.53 
5Lactic acid (E270)40.0 5.87 2.35 
6Sign up85.0 4.82 4.10 
7Essence of barberry—  2.52 —   
8water—  2.02 —   
9Paint red—  0.10 —   
Total568.14 468.96 
General losses 0.82%3.84 
Output89.0 522.60 465.11 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
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).no datano 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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№014 Dragee "Barberry" (Recipe for 1st knurling) included in recipes:

№014 Dragee "Barberry"Coating recipe
№014 Dragee "Barberry"Glossing recipe
№014 Dragee "Barberry"Recipe for 2nd knurling

Recipe on №014 Dragee "Barberry" (Recipe for 1st knurling) contained in handbooks:

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