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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 357.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85181.40 181.13 64.83 64.74 
3Cocoa powder [Skurikhin]95.0 51.50 48.92 18.41 17.49 
4Watering syrup80.0 32.00 25.60 11.44 9.15 
Total9.4 90.6 1018.10 922.23 363.87 329.61 
Losses 0.78%7.23 2.59 
Output8.5 91.5 1000.00 915.00 327.02 
Losses before baking/boiling, shrinkage 0.39225%90.6 3.99 3.62 1.43 1.29 
Baking/boiling 1.0%10.15 3.63 
Losses after baking/boiling, shrinkage 0.39225%91.5 3.95 3.62 1.41 1.29 
List of recipes
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 269.19 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85260.40 260.01 70.10 69.99 
3Cocoa powder [Skurikhin]95.0 75.10 71.34 20.22 19.21 
4Watering syrup80.0 42.70 34.16 11.49 9.20 
Total12.2 87.8 1017.70 893.10 273.96 240.42 
Losses 0.91%8.10 2.18 
Output11.5 88.5 1000.00 885.00 269.19 238.24 
Losses before baking/boiling, shrinkage 0.45358%87.8 4.62 4.05 1.24 1.09 
Baking/boiling 0.84%8.51 2.29 
Losses after baking/boiling, shrinkage 0.45358%88.5 4.58 4.05 1.23 1.09 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 172.15 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 268.90 209.74 46.29 36.11 
3Puree fruit and berry varietal10.0 120.00 12.00 20.66 2.07 
4Roasted ground nut kernels97.5 75.10 73.22 12.93 12.61 
5Agar (E406)85.0 10.50 8.92 1.81 1.54 
6Sign up
7Lemon essence—  2.00 —   0.34 —   
Total17.1 82.9 1012.40 838.82 174.28 144.40 
Losses 1.6%13.82 2.38 
Output17.5 82.5 1000.00 825.00 172.15 142.02 
Losses before baking/boiling, shrinkage 0.82373%82.9 8.34 6.91 1.44 1.19 
Baking/boiling -0.43%-4.31 -0.74 
Losses after baking/boiling, shrinkage 0.82373%82.5 8.38 6.91 1.44 1.19 
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 22.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 10.37 8.09 
3water—  100.87 —   2.31 —   
Total20.0 80.0 1005.07 804.06 23.05 18.44 
Losses 0.5%4.06 0.093
Output20.0 80.0 1000.00 800.00 22.93 18.35 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0580.047
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0580.047
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 357.4 kg finished product
in kind
in solids
1Sign up99.85134.93 134.73 
2Granulated sugar99.85101.07 100.92 
3Starch syrup78.0 56.66 44.19 
4Cocoa powder [Skurikhin]95.0 38.62 36.69 
5Puree fruit and berry varietal10.0 20.66 2.07 
6Sign up97.5 12.93 12.61 
7water—  2.31 —   
8Agar (E406)85.0 1.81 1.54 
9Citric acid (E330)98.0 1.55 1.52 
10Lemon essence—  0.34 —   
Total370.88 334.26 
General losses 2.2%7.24 
Output91.5 357.40 327.02 
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Recipe on №020 Dragee in chocolate "Saamo" (Recipe for 2nd knurling) contained in handbooks:

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