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All groups → All products → Dragee → Dragee jelly → №023 Dragee "Blueberry" → Knurling recipe → Consolidated recipe

Consolidated recipe: Knurling recipe

Knurling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 119.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85224.00 223.66 26.79 26.75 
3Watering syrup80.0 38.70 30.96 4.63 3.70 
4Citric acid (E330)98.0 1.70 1.67 0.20 0.20 
5Essence—  0.50 —   0.060—   
Total11.9 88.1 1014.90 893.79 121.38 106.90 
Losses 0.42%3.79 0.45 
Output11.0 89.0 1000.00 890.00 106.44 
Losses before baking/boiling, shrinkage 0.21202%88.1 2.15 1.90 0.26 0.23 
Baking/boiling 1.05%10.62 1.27 
Losses after baking/boiling, shrinkage 0.21202%89.0 2.13 1.90 0.25 0.23 
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 89.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Blueberry sauce69.0 180.00 124.20 16.15 11.14 
3Starch syrup78.0 145.00 113.10 13.01 10.15 
4water—  54.33 —   4.87 —   
5Agar (E406)85.0 11.50 9.78 1.03 0.88 
6Sign up
7Citric acid (E330)98.0 3.00 2.94 0.27 0.26 
Total15.0 85.0 1004.83 854.11 90.13 76.61 
Losses 0.48%4.11 0.37 
Output15.0 85.0 1000.00 850.00 89.70 76.24 
Losses before baking/boiling, shrinkage 0.24046%85.0 2.42 2.05 0.22 0.18 
Losses after baking/boiling, shrinkage 0.24046%85.0 2.42 2.05 0.22 0.18 
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 4.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 2.09 1.63 
3water—  100.87 —   0.47 —   
Total20.0 80.0 1005.07 804.06 4.65 3.72 
Losses 0.5%4.06 0.019
Output20.0 80.0 1000.00 800.00 4.63 3.70 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0120.009
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0120.009
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 119.6 kg finished product
in kind
in solids
1Sign up99.8556.36 56.28 
2Powdered sugar99.8526.79 26.75 
3Blueberry sauce69.0 16.15 11.14 
4Starch syrup78.0 15.10 11.78 
5water—  5.34 —   
6Sign up85.0 1.03 0.88 
7Essence—  0.60 —   
8Citric acid (E330)98.0 0.47 0.46 
Total121.84 107.28 
General losses 0.78%0.84 
Output89.0 119.60 106.44 
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
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№023 Dragee "Blueberry" (Knurling recipe) included in recipes:

№023 Dragee "Blueberry"Coating recipe
№023 Dragee "Blueberry"Glossing recipe

Recipe on №023 Dragee "Blueberry" (Knurling recipe) contained in handbooks:

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