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All groups → All products → Dragee → Dragee jelly → №017 Dragee "Mandarin" → Coating recipe → Consolidated recipe

Consolidated recipe: Coating recipe

Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 900 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	215.40	215.08	193.86	193.57
3	Watering syrup	80.0	46.00	36.80	41.40	33.12
4	Essence tangerine	—	1.40	—	1.26	—
5	Paint red	—	0.10	—	0.090	—
6	Sign up
	Total	7.8 92.2	1023.80	944.20	921.42	849.78
	Losses 0.45%			4.20		3.78
	Output	6.0 94.0	1000.00	940.00		846.00
	Losses before baking/boiling, shrinkage 0.22267%	92.2	2.28	2.10	2.05	1.89
	Baking/boiling 1.89%		19.28		17.36
	Losses after baking/boiling, shrinkage 0.22267%	94.0	2.24	2.10	2.01	1.89

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Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 684.72 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	167.90	167.65	114.96	114.79
3	Watering syrup	80.0	52.60	42.08	36.02	28.81
4	Citric acid (E330)	91.2	1.30	1.19	0.89	0.81
5	Essence tangerine	—	1.00	—	0.68	—
6	Sign up
7	Yellow paint	—	0.10	—	0.068	—
	Total	9.8 90.2	1012.50	913.57	693.28	625.54
	Losses 0.39%			3.57		2.44
	Output	9.0 91.0	1000.00	910.00	684.72	623.10
	Losses before baking/boiling, shrinkage 0.19532%	90.2	1.98	1.78	1.35	1.22
	Baking/boiling 0.85%		8.56		5.86
	Losses after baking/boiling, shrinkage 0.19532%	91.0	1.96	1.78	1.34	1.22

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 540.59 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	224.00	223.66	121.09	120.91
3	Watering syrup	80.0	38.70	30.96	20.92	16.74
4	Citric acid (E330)	91.2	1.70	1.55	0.92	0.84
5	Essence tangerine	—	0.50	—	0.27	—
6	Sign up
7	Yellow paint	—	0.10	—	0.054	—
	Total	12.0 88.0	1015.10	893.67	548.75	483.11
	Losses 0.41%			3.67		1.99
	Output	11.0 89.0	1000.00	890.00	540.59	481.12
	Losses before baking/boiling, shrinkage 0.20558%	88.0	2.09	1.84	1.13	0.99
	Baking/boiling 1.08%		10.95		5.92
	Losses after baking/boiling, shrinkage 0.20558%	89.0	2.06	1.84	1.12	0.99

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 405.44 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Mandarin cooking	69.0	305.00	210.45	123.66	85.32
3	Starch syrup	78.0	145.00	113.10	58.79	45.86
4	water	—	19.66	—	7.97	—
5	Agar (E406)	85.0	11.80	10.03	4.78	4.07
6	Sign up
7	Essence tangerine	—	2.00	—	0.81	—
	Total	15.0 85.0	1004.96	854.22	407.45	346.33
	Losses 0.49%			4.22		1.71
	Output	15.0 85.0	1000.00	850.00	405.44	344.62
	Losses before baking/boiling, shrinkage 0.2468%	85.0	2.48	2.11	1.01	0.85
	Losses after baking/boiling, shrinkage 0.2468%	85.0	2.48	2.11	1.01	0.85

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 98.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	44.46	34.68
3	water	—	100.87	—	9.92	—
	Total	20.0 80.0	1005.07	804.06	98.84	79.07
	Losses 0.5%			4.06		0.40
	Output	20.0 80.0	1000.00	800.00	98.34	78.67
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.25	0.20
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.25	0.20

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 900 kg finished product
			in kind	in solids
1	Sign up	99.85	429.92	429.27
2	Granulated sugar	99.85	254.11	253.73
3	Mandarin cooking	69.0	123.66	85.32
4	Starch syrup	78.0	103.25	80.53
5	water	—	17.89	—
6	Sign up	85.0	4.78	4.07
7	Essence tangerine	—	3.03	—
8	Citric acid (E330)	91.2	1.81	1.65
9	Citric acid (E330)	98.0	1.78	1.75
10	Paint red	—	0.21	—
11	Sign up	—	0.21	—
	Total		940.65	856.32
	General losses 1.2%			10.32
	Output	94.0	900.00	846.00

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 №017 Dragee "Mandarin" (Coating recipe) contained in handbooks:

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Consolidated recipe: Coating recipe

№017 Dragee "Mandarin" (Coating recipe) included in recipes:

Recipe on №017 Dragee "Mandarin" (Coating recipe) contained in handbooks:

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