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All groups → All products → Dragee → Dragee jelly → №022 Dragee "Black currant" → 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 729.6 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	216.70	216.37	158.10	157.87
3	Watering syrup	80.0	46.00	36.80	33.56	26.85
4	Essence	—	1.40	—	1.02	—
5	Paint red	—	0.10	—	0.073	—
6	Sign up
	Total	7.8 92.2	1025.06	945.50	747.88	689.84
	Losses 0.58%			5.50		4.01
	Output	6.0 94.0	1000.00	940.00		685.82
	Losses before baking/boiling, shrinkage 0.29101%	92.2	2.98	2.75	2.18	2.01
	Baking/boiling 1.87%		19.15		13.97
	Losses after baking/boiling, shrinkage 0.29101%	94.0	2.93	2.75	2.14	2.01

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Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 555.08 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	167.90	167.65	93.20	93.06
3	Watering syrup	80.0	52.60	42.08	29.20	23.36
4	Citric acid (E330)	98.0	1.31	1.28	0.73	0.71
5	Essence	—	0.76	—	0.42	—
6	Sign up
7	Blue paint	—	0.030	—	0.017	—
	Total	9.7 90.3	1012.16	913.67	561.83	507.16
	Losses 0.4%			3.67		2.04
	Output	9.0 91.0	1000.00	910.00	555.08	505.12
	Losses before baking/boiling, shrinkage 0.20067%	90.3	2.03	1.83	1.13	1.02
	Baking/boiling 0.8%		8.11		4.50
	Losses after baking/boiling, shrinkage 0.20067%	91.0	2.01	1.83	1.12	1.02

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 438.24 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	224.00	223.66	98.16	98.02
3	Watering syrup	80.0	38.70	30.96	16.96	13.57
4	Citric acid (E330)	98.0	1.70	1.67	0.74	0.73
5	Essence	—	1.00	—	0.44	—
6	Sign up
7	Blue paint	—	0.030	—	0.013	—
	Total	12.0 88.0	1015.51	893.79	445.03	391.69
	Losses 0.42%			3.79		1.66
	Output	11.0 89.0	1000.00	890.00	438.24	390.03
	Losses before baking/boiling, shrinkage 0.21202%	88.0	2.15	1.90	0.94	0.83
	Baking/boiling 1.11%		11.23		4.92
	Losses after baking/boiling, shrinkage 0.21202%	89.0	2.13	1.90	0.93	0.83

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 328.68 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Blackcurrant puree	10.0	500.00	50.00	164.34	16.43
3	Starch syrup	78.0	145.00	113.10	47.66	37.17
4	Agar (E406)	85.0	11.80	10.03	3.88	3.30
5	Citric acid (E330)	98.0	4.40	4.31	1.45	1.42
6	Sign up
	Total	36.3 63.7	1342.00	854.23	441.08	280.76
	Losses 0.49%			4.23		1.39
	Output	15.0 85.0	1000.00	850.00	328.68	279.38
	Losses before baking/boiling, shrinkage 0.24732%	63.7	3.32	2.11	1.09	0.69
	Baking/boiling 25.11%		336.20		110.50
	Losses after baking/boiling, shrinkage 0.24732%	85.0	2.49	2.11	0.82	0.69

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 79.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	36.04	28.11
3	water	—	100.87	—	8.04	—
	Total	20.0 80.0	1005.07	804.06	80.12	64.10
	Losses 0.5%			4.06		0.32
	Output	20.0 80.0	1000.00	800.00	79.72	63.77
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.20	0.16
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.20	0.16

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 729.6 kg finished product
			in kind	in solids
1	Sign up	99.85	349.47	348.94
2	Granulated sugar	99.85	258.82	258.43
3	Blackcurrant puree	10.0	164.34	16.43
4	Starch syrup	78.0	83.70	65.29
5	water	—	8.04	—
6	Sign up	85.0	3.88	3.30
7	Citric acid (E330)	98.0	2.92	2.86
8	Essence	—	2.87	—
9	Paint red	—	0.14	—
10	Blue paint	—	0.074	—
	Total		874.24	695.25
	General losses 1.4%			9.42
	Output	94.0	729.60	685.82

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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Consolidated recipe: Coating recipe

№022 Dragee "Black currant" (Coating recipe) included in recipes:

Recipe on №022 Dragee "Black currant" (Coating recipe) contained in handbooks:

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