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All groups → All products → Dragee → Dragee jelly → №020 Dragee in chocolate "Saamo" → Glossing recipe → Consolidated recipe

Consolidated recipe: №020 Dragee in chocolate "Saamo"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 81.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.10	0.10
3	Condir	70.0	1.00	0.70	0.081	0.057
4	Gloss	100.0	0.60	0.60	0.049	0.049
	Total	6.5 93.5	1001.80	936.56	81.55	76.24
	Losses 0.17%			1.56		0.13
	Output	6.5 93.5	1000.00	935.00		76.11
	Losses before baking/boiling, shrinkage 0.08355%	93.5	0.84	0.78	0.068	0.064
	Baking/boiling 0.01%		0.13		0.010
	Losses after baking/boiling, shrinkage 0.08355%	93.5	0.84	0.78	0.068	0.064

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Coating with chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 81.32 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	254.80	252.51	20.72	20.53
3	Vanillin	—	0.10	—	0.008	—
	Total	6.6 93.4	1003.10	937.11	81.57	76.20
	Losses 0.23%			2.11		0.17
	Output	6.5 93.5	1000.00	935.00	81.32	76.03
	Losses before baking/boiling, shrinkage 0.11257%	93.4	1.13	1.05	0.092	0.086
	Baking/boiling 0.08%		0.84		0.069
	Losses after baking/boiling, shrinkage 0.11257%	93.5	1.13	1.05	0.092	0.086

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 60.84 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	181.40	181.13	11.04	11.02
3	Cocoa powder [Skurikhin]	95.0	51.50	48.92	3.13	2.98
4	Watering syrup	80.0	32.00	25.60	1.95	1.56
	Total	9.4 90.6	1018.10	922.23	61.94	56.11
	Losses 0.78%			7.23		0.44
	Output	8.5 91.5	1000.00	915.00	60.84	55.67
	Losses before baking/boiling, shrinkage 0.39225%	90.6	3.99	3.62	0.24	0.22
	Baking/boiling 1.0%		10.15		0.62
	Losses after baking/boiling, shrinkage 0.39225%	91.5	3.95	3.62	0.24	0.22

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 45.83 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	260.40	260.01	11.93	11.92
3	Cocoa powder [Skurikhin]	95.0	75.10	71.34	3.44	3.27
4	Watering syrup	80.0	42.70	34.16	1.96	1.57
	Total	12.2 87.8	1017.70	893.10	46.64	40.93
	Losses 0.91%			8.10		0.37
	Output	11.5 88.5	1000.00	885.00	45.83	40.56
	Losses before baking/boiling, shrinkage 0.45358%	87.8	4.62	4.05	0.21	0.19
	Baking/boiling 0.84%		8.51		0.39
	Losses after baking/boiling, shrinkage 0.45358%	88.5	4.58	4.05	0.21	0.19

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 29.31 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	268.90	209.74	7.88	6.15
3	Puree fruit and berry varietal	10.0	120.00	12.00	3.52	0.35
4	Roasted ground nut kernels	97.5	75.10	73.22	2.20	2.15
5	Agar (E406)	85.0	10.50	8.92	0.31	0.26
6	Sign up
7	Lemon essence	—	2.00	—	0.059	—
	Total	17.1 82.9	1012.40	838.82	29.67	24.58
	Losses 1.6%			13.82		0.40
	Output	17.5 82.5	1000.00	825.00	29.31	24.18
	Losses before baking/boiling, shrinkage 0.82373%	82.9	8.34	6.91	0.24	0.20
	Baking/boiling -0.43%		-4.31		-0.13
	Losses after baking/boiling, shrinkage 0.82373%	82.5	8.38	6.91	0.25	0.20

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 3.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	1.76	1.38
3	water	—	100.87	—	0.39	—
	Total	20.0 80.0	1005.07	804.06	3.92	3.14
	Losses 0.5%			4.06		0.016
	Output	20.0 80.0	1000.00	800.00	3.90	3.12
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.010	0.008
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.010	0.008

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.025	—
	Total	30.0 70.0	1011.34	707.94	0.082	0.058
	Losses 1.1%			7.94		0.001
	Output	30.0 70.0	1000.00	700.00	0.081	0.057
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.00	0.00
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.00	0.00

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.016	0.016
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.008	0.008
	Total	— 100.0	1000.00	1000.00	0.049	0.049
	Output	— 100.0	1000.00	1000.00	0.049	0.049

Consolidated recipe, k=1.007471
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 81.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	22.97	22.94	23.14	23.11
2	Chocolate glaze [Skurikhin]	99.1	20.72	20.53	20.87	20.69
3	Granulated sugar	99.85	17.26	17.24	17.39	17.37
4	Starch syrup	78.0	9.65	7.52	9.72	7.58
5	Cocoa powder [Skurikhin]	95.0	6.57	6.25	6.62	6.29
6	Sign up	10.0	3.52	0.35	3.54	0.35
7	Roasted ground nut kernels	97.5	2.20	2.15	2.22	2.16
8	water	—	0.42	—	0.42	—
9	Agar (E406)	85.0	0.31	0.26	0.31	0.26
10	Citric acid (E330)	98.0	0.26	0.26	0.27	0.26
11	Sign up	100.0	0.10	0.10	0.10	0.10
12	Lemon essence	—	0.059	—	0.059	—
13	Vegetable oil	100.0	0.024	0.024	0.025	0.025
14	Wax (E901)	100.0	0.016	0.016	0.016	0.016
15	Paraffin (E905c(i))	100.0	0.008	0.008	0.008	0.008
16	Sign up	—	0.008	—	0.008	—
	Total		84.10	77.64	84.72	78.22
	Total phase loss 2.0%			1.53
	Other losses 0.74%					0.58
	General losses 2.7%					2.11
	Output	93.5	81.40	76.11	81.40	76.11

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 №020 Dragee in chocolate "Saamo" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №020 Dragee in chocolate "Saamo"

Recipe on №020 Dragee in chocolate "Saamo" contained in handbooks:

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