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

Consolidated recipe: №015 Dragee "Coral"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 184.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.22	0.22
3	Condir	70.0	1.00	0.70	0.18	0.13
4	Gloss	100.0	0.40	0.40	0.074	0.074
	Total	6.0 94.0	1001.60	941.36	184.90	173.78
	Losses 0.14%			1.36		0.25
	Output	6.0 94.0	1000.00	940.00		173.52
	Losses before baking/boiling, shrinkage 0.07224%	94.0	0.72	0.68	0.13	0.13
	Baking/boiling 0.02%		0.15		0.028
	Losses after baking/boiling, shrinkage 0.07224%	94.0	0.72	0.68	0.13	0.13

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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 184.42 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	343.90	343.38	63.42	63.33
3	Watering syrup	80.0	86.50	69.20	15.95	12.76
4	Essence	—	1.00	—	0.18	—
5	Paint red	—	0.20	—	0.037	—
6	Sign up
	Total	8.3 91.7	1032.30	947.12	190.37	174.66
	Losses 0.75%			7.12		1.31
	Output	6.0 94.0	1000.00	940.00	184.42	173.35
	Losses before baking/boiling, shrinkage 0.37578%	91.7	3.88	3.56	0.72	0.66
	Baking/boiling 2.4%		24.63		4.54
	Losses after baking/boiling, shrinkage 0.37578%	94.0	3.79	3.56	0.70	0.66

Knurling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 110.76 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	224.00	223.66	24.81	24.77
3	Watering syrup	80.0	38.70	30.96	4.29	3.43
4	Citric acid (E330)	91.2	1.70	1.55	0.19	0.17
5	Essence	—	0.50	—	0.055	—
	Total	11.9 88.1	1014.90	893.67	112.41	98.98
	Losses 0.41%			3.67		0.41
	Output	11.0 89.0	1000.00	890.00	110.76	98.58
	Losses before baking/boiling, shrinkage 0.20558%	88.1	2.09	1.84	0.23	0.20
	Baking/boiling 1.06%		10.75		1.19
	Losses after baking/boiling, shrinkage 0.20558%	89.0	2.06	1.84	0.23	0.20

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 83.07 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Strawberry cooking	69.0	180.00	124.20	14.95	10.32
3	Starch syrup	78.0	145.00	113.10	12.05	9.40
4	water	—	54.33	—	4.51	—
5	Agar (E406)	85.0	11.50	9.78	0.96	0.81
6	Sign up
7	Citric acid (E330)	98.0	3.00	2.94	0.25	0.24
	Total	15.0 85.0	1004.83	854.11	83.47	70.95
	Losses 0.48%			4.11		0.34
	Output	15.0 85.0	1000.00	850.00	83.07	70.61
	Losses before baking/boiling, shrinkage 0.24046%	85.0	2.42	2.05	0.20	0.17
	Losses after baking/boiling, shrinkage 0.24046%	85.0	2.42	2.05	0.20	0.17

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 20.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	9.15	7.14
3	water	—	100.87	—	2.04	—
	Total	20.0 80.0	1005.07	804.06	20.34	16.27
	Losses 0.5%			4.06		0.082
	Output	20.0 80.0	1000.00	800.00	20.24	16.19
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.051	0.041
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.051	0.041

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.056	—
	Total	30.0 70.0	1011.34	707.94	0.19	0.13
	Losses 1.1%			7.94		0.001
	Output	30.0 70.0	1000.00	700.00	0.18	0.13
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.001	0.001
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.001	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 0.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.025	0.025
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.012	0.012
	Total	— 100.0	1000.00	1000.00	0.074	0.074
	Output	— 100.0	1000.00	1000.00	0.074	0.074

Consolidated recipe, k=1.004463
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 184.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	88.23	88.10	88.62	88.49
2	Granulated sugar	99.85	59.54	59.45	59.80	59.71
3	Starch syrup	78.0	21.19	16.53	21.29	16.61
4	Strawberry cooking	69.0	14.95	10.32	15.02	10.36
5	water	—	6.61	—	6.64	—
6	Sign up	85.0	0.96	0.81	0.96	0.82
7	Essence	—	0.74	—	0.74	—
8	Citric acid (E330)	98.0	0.25	0.24	0.25	0.25
9	Talc (E553(iii))	100.0	0.22	0.22	0.22	0.22
10	Citric acid (E330)	91.2	0.19	0.17	0.19	0.17
11	Sign up	100.0	0.037	0.037	0.037	0.037
12	Paint red	—	0.037	—	0.037	—
13	Wax (E901)	100.0	0.025	0.025	0.025	0.025
14	Yellow paint	—	0.018	—	0.019	—
15	Paraffin (E905c(i))	100.0	0.012	0.012	0.012	0.012
	Total		193.01	175.92	193.87	176.70
	Total phase loss 1.4%			2.40
	Other losses 0.44%					0.79
	General losses 1.8%					3.18
	Output	94.0	184.60	173.52	184.60	173.52

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
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).	no data	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 №015 Dragee "Coral" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №015 Dragee "Coral"

Recipe on №015 Dragee "Coral" contained in handbooks:

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