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All groups → All products → Dragee → Dragee jelly → №015 Dragee "Coral" → Knurling recipe → Consolidated recipe

Consolidated recipe: Knurling recipe

Knurling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 104.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85224.00 223.66 23.50 23.46 
3Watering syrup80.0 38.70 30.96 4.06 3.25 
4Citric acid (E330)91.2 1.70 1.55 0.18 0.16 
5Essence—  0.50 —   0.052—   
Total11.9 88.1 1014.90 893.67 106.46 93.75 
Losses 0.41%3.67 0.39 
Output11.0 89.0 1000.00 890.00 93.36 
Losses before baking/boiling, shrinkage 0.20558%88.1 2.09 1.84 0.22 0.19 
Baking/boiling 1.06%10.75 1.13 
Losses after baking/boiling, shrinkage 0.20558%89.0 2.06 1.84 0.22 0.19 
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 78.68 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Strawberry cooking69.0 180.00 124.20 14.16 9.77 
3Starch syrup78.0 145.00 113.10 11.41 8.90 
4water—  54.33 —   4.27 —   
5Agar (E406)85.0 11.50 9.78 0.90 0.77 
6Sign up
7Citric acid (E330)98.0 3.00 2.94 0.24 0.23 
Total15.0 85.0 1004.83 854.11 79.06 67.20 
Losses 0.48%4.11 0.32 
Output15.0 85.0 1000.00 850.00 78.68 66.87 
Losses before baking/boiling, shrinkage 0.24046%85.0 2.42 2.05 0.19 0.16 
Losses after baking/boiling, shrinkage 0.24046%85.0 2.42 2.05 0.19 0.16 
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 4.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 1.84 1.43 
3water—  100.87 —   0.41 —   
Total20.0 80.0 1005.07 804.06 4.08 3.26 
Losses 0.5%4.06 0.016
Output20.0 80.0 1000.00 800.00 4.06 3.25 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0100.008
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0100.008
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 104.9 kg finished product
in kind
in solids
1Sign up99.8549.43 49.36 
2Powdered sugar99.8523.50 23.46 
3Strawberry cooking69.0 14.16 9.77 
4Starch syrup78.0 13.24 10.33 
5water—  4.68 —   
6Sign up85.0 0.90 0.77 
7Essence—  0.52 —   
8Citric acid (E330)98.0 0.24 0.23 
9Citric acid (E330)91.2 0.18 0.16 
Total106.86 94.09 
General losses 0.77%0.73 
Output89.0 104.90 93.36 
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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№015 Dragee "Coral" (Knurling recipe) included in recipes:

№015 Dragee "Coral"Coating recipe
№015 Dragee "Coral"Glossing recipe

Recipe on №015 Dragee "Coral" (Knurling recipe) contained in handbooks:

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