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All groups → All products → Dragee → Dragee jelly → №021 Dragee "Gelite" ("Flower") → Recipe for 1st knurling → Consolidated recipe

Consolidated recipe: Recipe for 1st knurling

Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 49.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85185.10 184.82 9.16 9.15 
3Watering syrup80.0 38.40 30.72 1.90 1.52 
Total14.9 85.1 1026.30 873.84 50.80 43.26 
Losses 0.44%3.84 0.19 
Output13.0 87.0 1000.00 870.00 43.06 
Losses before baking/boiling, shrinkage 0.21963%85.1 2.25 1.92 0.11 0.10 
Baking/boiling 2.13%21.84 1.08 
Losses after baking/boiling, shrinkage 0.21963%87.0 2.21 1.92 0.11 0.10 
List of recipes
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 39.74 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 228.40 178.15 9.08 7.08 
3Fruit and berry cooking69.0 111.40 76.87 4.43 3.05 
4water—  86.78 —   3.45 —   
5Citric acid (E330)98.0 24.10 23.62 0.96 0.94 
6Sign up
7Essence of fruit and berry—  6.00 —   0.24 —   
Total18.0 82.0 1002.78 822.28 39.85 32.68 
Losses 0.28%2.28 0.091
Output18.0 82.0 1000.00 820.00 39.74 32.59 
Losses before baking/boiling, shrinkage 0.13884%82.0 1.39 1.14 0.0550.045
Losses after baking/boiling, shrinkage 0.13884%82.0 1.39 1.14 0.0550.045
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 1.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 0.86 0.67 
3water—  100.87 —   0.19 —   
Total20.0 80.0 1005.07 804.06 1.91 1.53 
Losses 0.5%4.06 0.008
Output20.0 80.0 1000.00 800.00 1.90 1.52 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0050.004
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0050.004
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 49.5 kg finished product
in kind
in solids
1Sign up99.8522.12 22.09 
2Starch syrup78.0 9.94 7.75 
3Powdered sugar99.859.16 9.15 
4Fruit and berry cooking69.0 4.43 3.05 
5water—  3.64 —   
6Sign up98.0 0.96 0.94 
7Agar (E406)85.0 0.44 0.37 
8Essence of fruit and berry—  0.24 —   
Total50.92 43.35 
General losses 0.67%0.29 
Output87.0 49.50 43.06 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
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№021 Dragee "Gelite" ("Flower") (Recipe for 1st knurling) included in recipes:

№021 Dragee "Gelite" ("Flower")Coating recipe
№021 Dragee "Gelite" ("Flower")Recipe for 2nd knurling
№021 Dragee "Gelite" ("Flower")Sprinkle with non-parcels

Recipe on №021 Dragee "Gelite" ("Flower") (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: