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All groups → All products → Dragee → Dragee jelly → №024 Dragee "Chocolate" → Coating with chocolate → Consolidated recipe

Consolidated recipe: Coating with chocolate

Coating with chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 851.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 255.80 253.50 217.76 215.80 
3Vanillin—  0.10 —   0.085—   
Total8.6 91.4 1028.70 939.74 875.73 800.00 
Losses 0.5%4.74 4.04 
Output6.5 93.5 1000.00 935.00 795.97 
Losses before baking/boiling, shrinkage 0.25242%91.4 2.60 2.37 2.21 2.02 
Baking/boiling 2.3%23.57 20.06 
Losses after baking/boiling, shrinkage 0.25242%93.5 2.54 2.37 2.16 2.02 
List of recipes
Coating recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 657.88 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85418.90 418.27 275.59 275.17 
3Watering syrup80.0 74.80 59.84 49.21 39.37 
4Cocoa powder [Skurikhin]95.0 67.90 64.50 44.67 42.44 
Total12.3 87.7 1027.90 901.67 676.24 593.19 
Losses 1.5%13.67 8.99 
Output11.2 88.8 1000.00 888.00 657.88 584.20 
Losses before baking/boiling, shrinkage 0.75791%87.7 7.79 6.83 5.13 4.50 
Baking/boiling 1.22%12.41 8.17 
Losses after baking/boiling, shrinkage 0.75791%88.8 7.70 6.83 5.06 4.50 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 306.77 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 190.00 19.00 58.29 5.83 
3Starch syrup78.0 68.10 53.12 20.89 16.30 
4water—  35.40 —   10.86 —   
5Agar (E406)85.0 17.80 15.13 5.46 4.64 
6Sign up
7Citric acid (E330)98.0 4.70 4.61 1.44 1.41 
Total23.0 77.0 1005.10 773.93 308.34 237.42 
Losses 0.51%3.93 1.21 
Output23.0 77.0 1000.00 770.00 306.77 236.21 
Losses before baking/boiling, shrinkage 0.25386%77.0 2.55 1.96 0.78 0.60 
Losses after baking/boiling, shrinkage 0.25386%77.0 2.55 1.96 0.78 0.60 
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 49.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 22.25 17.35 
3water—  100.87 —   4.96 —   
Total20.0 80.0 1005.07 804.06 49.46 39.57 
Losses 0.5%4.06 0.20 
Output20.0 80.0 1000.00 800.00 49.21 39.37 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.12 0.10 
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.12 0.10 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 851.3 kg finished product
in kind
in solids
1Sign up99.85275.59 275.17 
2Granulated sugar99.85231.80 231.46 
3Chocolate glaze [Skurikhin]99.1 217.76 215.80 
4Apple puree [GOST]10.0 58.29 5.83 
5Cocoa powder [Skurikhin]95.0 44.67 42.44 
6Sign up78.0 43.14 33.65 
7water—  15.82 —   
8Agar (E406)85.0 5.46 4.64 
9Lemon essence—  1.84 —   
10Citric acid (E330)98.0 1.44 1.41 
11Sign up—  0.085—   
Total895.90 810.40 
General losses 1.8%14.44 
Output93.5 851.30 795.97 
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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Recipe on №024 Dragee "Chocolate" (Coating with chocolate) contained in handbooks:

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