To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Dragee → Dragee jelly → №019 Dragee "Renclode" → 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 335.7 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	226.00	225.66	75.87	75.75
3	Watering syrup	80.0	46.50	37.20	15.61	12.49
4	Essence	—	1.00	—	0.34	—
5	Yellow paint	—	0.20	—	0.067	—
6	Sign up
	Total	7.7 92.3	1023.90	945.45	343.72	317.39
	Losses 0.58%			5.45		1.83
	Output	6.0 94.0	1000.00	940.00		315.56
	Losses before baking/boiling, shrinkage 0.28833%	92.3	2.95	2.73	0.99	0.92
	Baking/boiling 1.77%		18.05		6.06
	Losses after baking/boiling, shrinkage 0.28833%	94.0	2.90	2.73	0.97	0.92

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 251.81 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	159.00	158.76	40.04	39.98
3	Watering syrup	80.0	52.90	42.32	13.32	10.66
4	Yellow paint	—	0.30	—	0.076	—
5	Blue paint	—	0.10	—	0.025	—
	Total	9.8 90.2	1013.10	913.79	255.11	230.10
	Losses 0.42%			3.79		0.96
	Output	9.0 91.0	1000.00	910.00	251.81	229.15
	Losses before baking/boiling, shrinkage 0.20757%	90.2	2.10	1.90	0.53	0.48
	Baking/boiling 0.88%		8.91		2.24
	Losses after baking/boiling, shrinkage 0.20757%	91.0	2.08	1.90	0.52	0.48

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 201.65 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	182.70	182.43	36.84	36.79
3	Watering syrup	80.0	36.30	29.04	7.32	5.86
4	Blue paint	—	0.20	—	0.040	—
5	Yellow paint	—	0.20	—	0.040	—
	Total	12.6 87.4	1022.20	893.85	206.12	180.24
	Losses 0.43%			3.85		0.78
	Output	11.0 89.0	1000.00	890.00	201.65	179.47
	Losses before baking/boiling, shrinkage 0.21513%	87.4	2.20	1.92	0.44	0.39
	Baking/boiling 1.75%		17.84		3.60
	Losses after baking/boiling, shrinkage 0.21513%	89.0	2.16	1.92	0.44	0.39

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 161.88 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	523.20	52.32	84.70	8.47
3	Starch syrup	78.0	195.20	152.26	31.60	24.65
4	Lactic acid (E270)	40.0	17.30	6.92	2.80	1.12
5	Agar (E406)	85.0	14.00	11.90	2.27	1.93
6	Sign up
	Total	38.4 61.6	1388.00	854.45	224.69	138.32
	Losses 0.52%			4.45		0.72
	Output	15.0 85.0	1000.00	850.00	161.88	137.60
	Losses before baking/boiling, shrinkage 0.26029%	61.6	3.61	2.22	0.58	0.36
	Baking/boiling 27.58%		381.77		61.80
	Losses after baking/boiling, shrinkage 0.26029%	85.0	2.62	2.22	0.42	0.36

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 36.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	16.39	12.78
3	water	—	100.87	—	3.66	—
	Total	20.0 80.0	1005.07	804.06	36.43	29.15
	Losses 0.5%			4.06		0.15
	Output	20.0 80.0	1000.00	800.00	36.25	29.00
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.092	0.074
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.092	0.074

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 335.7 kg finished product
			in kind	in solids
1	Sign up	99.85	152.75	152.52
2	Granulated sugar	99.85	118.70	118.52
3	Apple puree [GOST]	10.0	84.70	8.47
4	Starch syrup	78.0	47.99	37.43
5	water	—	3.66	—
6	Sign up	40.0	2.80	1.12
7	Agar (E406)	85.0	2.27	1.93
8	Essence	—	1.36	—
9	Yellow paint	—	0.18	—
10	Blue paint	—	0.10	—
	Total		414.49	319.99
	General losses 1.4%			4.43
	Output	94.0	335.70	315.56

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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

№019 Dragee "Renclode" (Coating recipe) included in recipes:

№019 Dragee "Renclode"

Glossing recipe

Recipe on №019 Dragee "Renclode" (Coating recipe) contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: Coating recipe

№019 Dragee "Renclode" (Coating recipe) included in recipes:

Recipe on №019 Dragee "Renclode" (Coating recipe) contained in handbooks:

calculations, forms, documents: