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All groups → All products → Dragee → Dragee jelly → №020 Dragee in chocolate "Saamo" → 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 821 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	181.40	181.13	148.93	148.71
3	Cocoa powder [Skurikhin]	95.0	51.50	48.92	42.28	40.17
4	Watering syrup	80.0	32.00	25.60	26.27	21.02
	Total	9.4 90.6	1018.10	922.23	835.86	757.15
	Losses 0.78%			7.23		5.94
	Output	8.5 91.5	1000.00	915.00		751.22
	Losses before baking/boiling, shrinkage 0.39225%	90.6	3.99	3.62	3.28	2.97
	Baking/boiling 1.0%		10.15		8.34
	Losses after baking/boiling, shrinkage 0.39225%	91.5	3.95	3.62	3.25	2.97

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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 618.38 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	260.40	260.01	161.03	160.78
3	Cocoa powder [Skurikhin]	95.0	75.10	71.34	46.44	44.12
4	Watering syrup	80.0	42.70	34.16	26.40	21.12
	Total	12.2 87.8	1017.70	893.10	629.32	552.27
	Losses 0.91%			8.10		5.01
	Output	11.5 88.5	1000.00	885.00	618.38	547.26
	Losses before baking/boiling, shrinkage 0.45358%	87.8	4.62	4.05	2.85	2.51
	Baking/boiling 0.84%		8.51		5.26
	Losses after baking/boiling, shrinkage 0.45358%	88.5	4.58	4.05	2.83	2.51

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 395.45 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	268.90	209.74	106.34	82.94
3	Puree fruit and berry varietal	10.0	120.00	12.00	47.45	4.75
4	Roasted ground nut kernels	97.5	75.10	73.22	29.70	28.96
5	Agar (E406)	85.0	10.50	8.92	4.15	3.53
6	Sign up
7	Lemon essence	—	2.00	—	0.79	—
	Total	17.1 82.9	1012.40	838.82	400.36	331.71
	Losses 1.6%			13.82		5.46
	Output	17.5 82.5	1000.00	825.00	395.45	326.25
	Losses before baking/boiling, shrinkage 0.82373%	82.9	8.34	6.91	3.30	2.73
	Baking/boiling -0.43%		-4.31		-1.71
	Losses after baking/boiling, shrinkage 0.82373%	82.5	8.38	6.91	3.31	2.73

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 52.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	23.82	18.58
3	water	—	100.87	—	5.31	—
	Total	20.0 80.0	1005.07	804.06	52.94	42.36
	Losses 0.5%			4.06		0.21
	Output	20.0 80.0	1000.00	800.00	52.68	42.14
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.13	0.11
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.13	0.11

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 821 kg finished product
			in kind	in solids
1	Sign up	99.85	309.95	309.49
2	Granulated sugar	99.85	232.18	231.83
3	Starch syrup	78.0	130.15	101.52
4	Cocoa powder [Skurikhin]	95.0	88.72	84.29
5	Puree fruit and berry varietal	10.0	47.45	4.75
6	Sign up	97.5	29.70	28.96
7	water	—	5.31	—
8	Agar (E406)	85.0	4.15	3.53
9	Citric acid (E330)	98.0	3.56	3.49
10	Lemon essence	—	0.79	—
	Total		851.98	767.84
	General losses 2.2%			16.63
	Output	91.5	821.00	751.22

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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№020 Dragee in chocolate "Saamo" (Recipe for 2nd knurling) included in recipes:

	№020 Dragee in chocolate "Saamo"	Coating with chocolate
	№020 Dragee in chocolate "Saamo"	Glossing recipe

Recipe on №020 Dragee in chocolate "Saamo" (Recipe for 2nd knurling) contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: Recipe for 2nd knurling

№020 Dragee in chocolate "Saamo" (Recipe for 2nd knurling) included in recipes:

Recipe on №020 Dragee in chocolate "Saamo" (Recipe for 2nd knurling) contained in handbooks:

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