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All groups → All products → Dragee → Dragee jelly → №014 Dragee "Barberry" → Recipe for 2nd knurling → Consolidated recipe

Consolidated recipe Recipe for 2nd knurling

Recipe for 2nd knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 372.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85158.90 158.66 59.19 59.10 
3Watering syrup80.0 52.20 41.76 19.44 15.56 
4Paint red—  0.10 —   0.037—   
Total9.8 90.2 1012.00 913.13 376.97 340.14 
Losses 0.34%3.13 1.17 
Output9.0 91.0 1000.00 910.00 338.98 
Losses before baking/boiling, shrinkage 0.17159%90.2 1.74 1.57 0.65 0.58 
Baking/boiling 0.85%8.54 3.18 
Losses after baking/boiling, shrinkage 0.17159%91.0 1.72 1.57 0.64 0.58 
List of recipes
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 298.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85181.00 180.73 53.99 53.91 
3Watering syrup80.0 38.40 30.72 11.45 9.16 
4Paint red—  0.20 —   0.060—   
Total12.6 87.4 1022.40 893.83 304.98 266.63 
Losses 0.43%3.83 1.14 
Output11.0 89.0 1000.00 890.00 298.30 265.49 
Losses before baking/boiling, shrinkage 0.21416%87.4 2.19 1.91 0.65 0.57 
Baking/boiling 1.77%18.06 5.39 
Losses after baking/boiling, shrinkage 0.21416%89.0 2.15 1.91 0.64 0.57 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 239.47 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 196.80 19.68 47.13 4.71 
3Starch syrup78.0 145.00 113.10 34.72 27.08 
4Lactic acid (E270)40.0 14.00 5.60 3.35 1.34 
5Agar (E406)85.0 11.50 9.78 2.75 2.34 
6Sign up
Total20.9 79.1 1080.40 854.19 258.73 204.56 
Losses 0.49%4.19 1.00 
Output15.0 85.0 1000.00 850.00 239.47 203.55 
Losses before baking/boiling, shrinkage 0.24551%79.1 2.65 2.10 0.64 0.50 
Baking/boiling 6.98%75.28 18.03 
Losses after baking/boiling, shrinkage 0.24551%85.0 2.47 2.10 0.59 0.50 
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 30.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 13.97 10.90 
3water—  100.87 —   3.12 —   
Total20.0 80.0 1005.07 804.06 31.06 24.84 
Losses 0.5%4.06 0.13 
Output20.0 80.0 1000.00 800.00 30.90 24.72 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0780.063
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0780.063
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 372.5 kg finished product
in kind
in solids
1Sign up99.85183.30 183.03 
2Powdered sugar99.85113.18 113.01 
3Starch syrup78.0 48.69 37.98 
4Apple puree [GOST]10.0 47.13 4.71 
5Lactic acid (E270)40.0 3.35 1.34 
6Sign up—  3.12 —   
7Agar (E406)85.0 2.75 2.34 
8Essence of barberry—  1.44 —   
9Paint red—  0.10 —   
Total403.06 342.41 
General losses 1.0%3.44 
Output91.0 372.50 338.98 
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Recipe on №014 Dragee "Barberry" (Recipe for 2nd knurling) contained in handbooks:

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