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All groups → All products → Dragee → Dragee jelly → №019 Dragee "Renclode" → Recipe for 2nd knurling → Consolidated recipe

Consolidated recipe: Recipe for 2nd knurling

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 185.8 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	159.00	158.76	29.54	29.50
3	Watering syrup	80.0	52.90	42.32	9.83	7.86
4	Yellow paint	—	0.30	—	0.056	—
5	Blue paint	—	0.10	—	0.019	—
	Total	9.8 90.2	1013.10	913.79	188.23	169.78
	Losses 0.42%			3.79		0.70
	Output	9.0 91.0	1000.00	910.00		169.08
	Losses before baking/boiling, shrinkage 0.20757%	90.2	2.10	1.90	0.39	0.35
	Baking/boiling 0.88%		8.91		1.66
	Losses after baking/boiling, shrinkage 0.20757%	91.0	2.08	1.90	0.39	0.35

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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 148.79 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	182.70	182.43	27.18	27.14
3	Watering syrup	80.0	36.30	29.04	5.40	4.32
4	Blue paint	—	0.20	—	0.030	—
5	Yellow paint	—	0.20	—	0.030	—
	Total	12.6 87.4	1022.20	893.85	152.09	132.99
	Losses 0.43%			3.85		0.57
	Output	11.0 89.0	1000.00	890.00	148.79	132.42
	Losses before baking/boiling, shrinkage 0.21513%	87.4	2.20	1.92	0.33	0.29
	Baking/boiling 1.75%		17.84		2.65
	Losses after baking/boiling, shrinkage 0.21513%	89.0	2.16	1.92	0.32	0.29

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 119.45 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	523.20	52.32	62.49	6.25
3	Starch syrup	78.0	195.20	152.26	23.32	18.19
4	Lactic acid (E270)	40.0	17.30	6.92	2.07	0.83
5	Agar (E406)	85.0	14.00	11.90	1.67	1.42
6	Sign up
	Total	38.4 61.6	1388.00	854.45	165.79	102.06
	Losses 0.52%			4.45		0.53
	Output	15.0 85.0	1000.00	850.00	119.45	101.53
	Losses before baking/boiling, shrinkage 0.26029%	61.6	3.61	2.22	0.43	0.27
	Baking/boiling 27.58%		381.77		45.60
	Losses after baking/boiling, shrinkage 0.26029%	85.0	2.62	2.22	0.31	0.27

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 15.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	6.89	5.37
3	water	—	100.87	—	1.54	—
	Total	20.0 80.0	1005.07	804.06	15.31	12.25
	Losses 0.5%			4.06		0.062
	Output	20.0 80.0	1000.00	800.00	15.23	12.18
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.039	0.031
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.039	0.031

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 185.8 kg finished product
			in kind	in solids
1	Sign up	99.85	82.38	82.25
2	Apple puree [GOST]	10.0	62.49	6.25
3	Powdered sugar	99.85	56.73	56.64
4	Starch syrup	78.0	30.20	23.56
5	Lactic acid (E270)	40.0	2.07	0.83
6	Sign up	85.0	1.67	1.42
7	water	—	1.54	—
8	Essence	—	0.75	—
9	Yellow paint	—	0.086	—
10	Blue paint	—	0.048	—
	Total		237.96	170.95
	General losses 1.1%			1.87
	Output	91.0	185.80	169.08

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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№019 Dragee "Renclode" (Recipe for 2nd knurling) included in recipes:

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Recipe on №019 Dragee "Renclode" (Recipe for 2nd knurling) contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: Recipe for 2nd knurling

№019 Dragee "Renclode" (Recipe for 2nd knurling) included in recipes:

Recipe on №019 Dragee "Renclode" (Recipe for 2nd knurling) contained in handbooks:

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