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

Consolidated recipe: №023 Dragee "Blueberry"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 44.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.053	0.053
3	Condir	70.0	1.00	0.70	0.044	0.031
4	Gloss	100.0	0.40	0.40	0.018	0.018
	Total	6.0 94.0	1001.60	941.36	44.57	41.89
	Losses 0.14%			1.36		0.061
	Output	6.0 94.0	1000.00	940.00		41.83
	Losses before baking/boiling, shrinkage 0.07224%	94.0	0.72	0.68	0.032	0.030
	Baking/boiling 0.02%		0.15		0.007
	Losses after baking/boiling, shrinkage 0.07224%	94.0	0.72	0.68	0.032	0.030

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Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 44.46 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	343.90	343.38	15.29	15.27
3	Watering syrup	80.0	86.50	69.20	3.85	3.08
4	Essence	—	1.00	—	0.044	—
5	Paint red	—	0.20	—	0.009	—
6	Sign up
	Total	8.3 91.7	1032.30	947.12	45.89	42.10
	Losses 0.75%			7.12		0.32
	Output	6.0 94.0	1000.00	940.00	44.46	41.79
	Losses before baking/boiling, shrinkage 0.37578%	91.7	3.88	3.56	0.17	0.16
	Baking/boiling 2.4%		24.63		1.10
	Losses after baking/boiling, shrinkage 0.37578%	94.0	3.79	3.56	0.17	0.16

Knurling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 26.7 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	224.00	223.66	5.98	5.97
3	Watering syrup	80.0	38.70	30.96	1.03	0.83
4	Citric acid (E330)	98.0	1.70	1.67	0.045	0.044
5	Essence	—	0.50	—	0.013	—
	Total	11.9 88.1	1014.90	893.79	27.10	23.86
	Losses 0.42%			3.79		0.10
	Output	11.0 89.0	1000.00	890.00	26.70	23.76
	Losses before baking/boiling, shrinkage 0.21202%	88.1	2.15	1.90	0.057	0.051
	Baking/boiling 1.05%		10.62		0.28
	Losses after baking/boiling, shrinkage 0.21202%	89.0	2.13	1.90	0.057	0.051

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.02 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Blueberry sauce	69.0	180.00	124.20	3.60	2.49
3	Starch syrup	78.0	145.00	113.10	2.90	2.26
4	water	—	54.33	—	1.09	—
5	Agar (E406)	85.0	11.50	9.78	0.23	0.20
6	Sign up
7	Citric acid (E330)	98.0	3.00	2.94	0.060	0.059
	Total	15.0 85.0	1004.83	854.11	20.12	17.10
	Losses 0.48%			4.11		0.082
	Output	15.0 85.0	1000.00	850.00	20.02	17.02
	Losses before baking/boiling, shrinkage 0.24046%	85.0	2.42	2.05	0.048	0.041
	Losses after baking/boiling, shrinkage 0.24046%	85.0	2.42	2.05	0.048	0.041

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 4.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	2.21	1.72
3	water	—	100.87	—	0.49	—
	Total	20.0 80.0	1005.07	804.06	4.90	3.92
	Losses 0.5%			4.06		0.020
	Output	20.0 80.0	1000.00	800.00	4.88	3.90
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.012	0.010
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.012	0.010

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.013	—
	Total	30.0 70.0	1011.34	707.94	0.045	0.032
	Losses 1.1%			7.94		0.00
	Output	30.0 70.0	1000.00	700.00	0.044	0.031
	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 0.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.006	0.006
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.003	0.003
	Total	— 100.0	1000.00	1000.00	0.018	0.018
	Output	— 100.0	1000.00	1000.00	0.018	0.018

Consolidated recipe, k=1.00439
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 44.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	21.27	21.24	21.36	21.33
2	Granulated sugar	99.85	14.35	14.33	14.42	14.39
3	Starch syrup	78.0	5.11	3.99	5.13	4.00
4	Blueberry sauce	69.0	3.60	2.49	3.62	2.50
5	water	—	1.59	—	1.60	—
6	Sign up	85.0	0.23	0.20	0.23	0.20
7	Essence	—	0.18	—	0.18	—
8	Citric acid (E330)	98.0	0.11	0.10	0.11	0.10
9	Talc (E553(iii))	100.0	0.053	0.053	0.054	0.054
10	Vegetable oil	100.0	0.009	0.009	0.009	0.009
11	Sign up	—	0.009	—	0.009	—
12	Wax (E901)	100.0	0.006	0.006	0.006	0.006
13	Blue paint	—	0.004	—	0.004	—
14	Paraffin (E905c(i))	100.0	0.003	0.003	0.003	0.003
	Total		46.53	42.41	46.73	42.60
	Total phase loss 1.4%			0.58
	Other losses 0.44%					0.19
	General losses 1.8%					0.77
	Output	94.0	44.50	41.83	44.50	41.83

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 №023 Dragee "Blueberry" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №023 Dragee "Blueberry"

Recipe on №023 Dragee "Blueberry" contained in handbooks:

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