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All groups → All products → Dragee → Dragee jelly → №016 Dragee "Lemons" → 2nd rolling recipe → Consolidated recipe

Consolidated recipe: 2nd rolling recipe

2nd rolling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 760.2 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	158.90	158.66	120.80	120.61
3	Watering syrup	80.0	52.20	41.76	39.68	31.75
4	Yellow paint	—	0.10	—	0.076	—
	Total	9.8 90.2	1012.00	913.13	769.32	694.16
	Losses 0.34%			3.13		2.38
	Output	9.0 91.0	1000.00	910.00		691.78
	Losses before baking/boiling, shrinkage 0.17159%	90.2	1.74	1.57	1.32	1.19
	Baking/boiling 0.85%		8.54		6.49
	Losses after baking/boiling, shrinkage 0.17159%	91.0	1.72	1.57	1.31	1.19

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Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 608.77 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	181.00	180.73	110.19	110.02
3	Watering syrup	80.0	38.40	30.72	23.38	18.70
4	Yellow paint	—	0.20	—	0.12	—
	Total	12.6 87.4	1022.40	893.83	622.40	544.13
	Losses 0.43%			3.83		2.33
	Output	11.0 89.0	1000.00	890.00	608.77	541.80
	Losses before baking/boiling, shrinkage 0.21416%	87.4	2.19	1.91	1.33	1.17
	Baking/boiling 1.77%		18.06		10.99
	Losses after baking/boiling, shrinkage 0.21416%	89.0	2.15	1.91	1.31	1.17

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 488.72 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	144.70	112.87	70.72	55.16
3	Lemon soup	69.0	94.70	65.34	46.28	31.93
4	water	—	75.92	—	37.10	—
5	Agaroid	85.0	42.50	36.12	20.77	17.65
6	Sign up
7	Lemon essence	—	6.00	—	2.93	—
	Total	15.0 85.0	1004.02	853.41	490.68	417.08
	Losses 0.4%			3.41		1.67
	Output	15.0 85.0	1000.00	850.00	488.72	415.41
	Losses before baking/boiling, shrinkage 0.19995%	85.0	2.01	1.71	0.98	0.83
	Losses after baking/boiling, shrinkage 0.19995%	85.0	2.01	1.71	0.98	0.83

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 63.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	28.51	22.24
3	water	—	100.87	—	6.36	—
	Total	20.0 80.0	1005.07	804.06	63.38	50.70
	Losses 0.5%			4.06		0.26
	Output	20.0 80.0	1000.00	800.00	63.06	50.45
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.16	0.13
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.16	0.13

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 760.2 kg finished product
			in kind	in solids
1	Sign up	99.85	337.14	336.63
2	Powdered sugar	99.85	230.98	230.64
3	Starch syrup	78.0	99.23	77.40
4	Lemon soup	69.0	46.28	31.93
5	water	—	43.46	—
6	Sign up	85.0	20.77	17.65
7	Citric acid (E330)	98.0	4.25	4.17
8	Lemon essence	—	2.93	—
9	Yellow paint	—	0.20	—
	Total		785.24	698.42
	General losses 1.0%			6.64
	Output	91.0	760.20	691.78

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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№016 Dragee "Lemons" (2nd rolling recipe) included in recipes:

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	№016 Dragee "Lemons"	Glossing recipe

Recipe on №016 Dragee "Lemons" (2nd rolling recipe) contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: 2nd rolling recipe

№016 Dragee "Lemons" (2nd rolling recipe) included in recipes:

Recipe on №016 Dragee "Lemons" (2nd rolling recipe) contained in handbooks:

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