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All groups → All products → Dragee → Dragee jelly → №016 Dragee "Lemons" → Glossing recipe → Consolidated recipe

Consolidated recipe: №016 Dragee "Lemons"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 700.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.84	0.84
3	Condir	70.0	1.00	0.70	0.70	0.49
4	Gloss	100.0	0.40	0.40	0.28	0.28
	Total	6.0 94.0	1001.60	941.36	701.22	659.05
	Losses 0.14%			1.36		0.95
	Output	6.0 94.0	1000.00	940.00		658.09
	Losses before baking/boiling, shrinkage 0.07224%	94.0	0.72	0.68	0.51	0.48
	Baking/boiling 0.02%		0.15		0.11
	Losses after baking/boiling, shrinkage 0.07224%	94.0	0.72	0.68	0.51	0.48

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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 699.4 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	227.70	227.36	159.25	159.01
3	Watering syrup	80.0	45.80	36.64	32.03	25.63
4	Lemon essence	—	1.00	—	0.70	—
5	Yellow paint	—	0.50	—	0.35	—
	Total	7.7 92.3	1025.00	946.50	716.88	661.98
	Losses 0.69%			6.50		4.55
	Output	6.0 94.0	1000.00	940.00	699.40	657.44
	Losses before baking/boiling, shrinkage 0.34329%	92.3	3.52	3.25	2.46	2.27
	Baking/boiling 1.76%		18.02		12.61
	Losses after baking/boiling, shrinkage 0.34329%	94.0	3.46	3.25	2.42	2.27

2nd rolling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 524.55 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	158.90	158.66	83.35	83.23
3	Watering syrup	80.0	52.20	41.76	27.38	21.91
4	Yellow paint	—	0.10	—	0.052	—
	Total	9.8 90.2	1012.00	913.13	530.84	478.98
	Losses 0.34%			3.13		1.64
	Output	9.0 91.0	1000.00	910.00	524.55	477.34
	Losses before baking/boiling, shrinkage 0.17159%	90.2	1.74	1.57	0.91	0.82
	Baking/boiling 0.85%		8.54		4.48
	Losses after baking/boiling, shrinkage 0.17159%	91.0	1.72	1.57	0.90	0.82

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 420.06 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	181.00	180.73	76.03	75.92
3	Watering syrup	80.0	38.40	30.72	16.13	12.90
4	Yellow paint	—	0.20	—	0.084	—
	Total	12.6 87.4	1022.40	893.83	429.47	375.46
	Losses 0.43%			3.83		1.61
	Output	11.0 89.0	1000.00	890.00	420.06	373.85
	Losses before baking/boiling, shrinkage 0.21416%	87.4	2.19	1.91	0.92	0.80
	Baking/boiling 1.77%		18.06		7.59
	Losses after baking/boiling, shrinkage 0.21416%	89.0	2.15	1.91	0.90	0.80

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 337.22 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	144.70	112.87	48.80	38.06
3	Lemon soup	69.0	94.70	65.34	31.94	22.04
4	water	—	75.92	—	25.60	—
5	Agaroid	85.0	42.50	36.12	14.33	12.18
6	Sign up
7	Lemon essence	—	6.00	—	2.02	—
	Total	15.0 85.0	1004.02	853.41	338.58	287.79
	Losses 0.4%			3.41		1.15
	Output	15.0 85.0	1000.00	850.00	337.22	286.64
	Losses before baking/boiling, shrinkage 0.19995%	85.0	2.01	1.71	0.68	0.58
	Losses after baking/boiling, shrinkage 0.19995%	85.0	2.01	1.71	0.68	0.58

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 75.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	34.15	26.64
3	water	—	100.87	—	7.62	—
	Total	20.0 80.0	1005.07	804.06	75.93	60.74
	Losses 0.5%			4.06		0.31
	Output	20.0 80.0	1000.00	800.00	75.54	60.44
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.19	0.15
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.19	0.15

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.21	—
	Total	30.0 70.0	1011.34	707.94	0.71	0.50
	Losses 1.1%			7.94		0.006
	Output	30.0 70.0	1000.00	700.00	0.70	0.49
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.004	0.003
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.004	0.003

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.093	0.093
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.047	0.047
	Total	— 100.0	1000.00	1000.00	0.28	0.28
	Output	— 100.0	1000.00	1000.00	0.28	0.28

Consolidated recipe, k=1.002769
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 700.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	318.64	318.16	319.52	319.04
2	Granulated sugar	99.85	247.61	247.24	248.29	247.92
3	Starch syrup	78.0	82.95	64.70	83.18	64.88
4	water	—	33.43	—	33.53	—
5	Lemon soup	69.0	31.94	22.04	32.02	22.10
6	Sign up	85.0	14.33	12.18	14.37	12.22
7	Citric acid (E330)	98.0	2.93	2.88	2.94	2.88
8	Lemon essence	—	2.72	—	2.73	—
9	Talc (E553(iii))	100.0	0.84	0.84	0.84	0.84
10	Yellow paint	—	0.49	—	0.49	—
11	Sign up	100.0	0.14	0.14	0.14	0.14
12	Wax (E901)	100.0	0.093	0.093	0.094	0.094
13	Paraffin (E905c(i))	100.0	0.047	0.047	0.047	0.047
	Total		736.15	668.31	738.19	670.16
	Total phase loss 1.5%			10.21
	Other losses 0.28%					1.85
	General losses 1.8%					12.06
	Output	94.0	700.10	658.09	700.10	658.09

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 №016 Dragee "Lemons" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №016 Dragee "Lemons"

Recipe on №016 Dragee "Lemons" contained in handbooks:

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