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All groups → All products → Dragee → Dragee jelly → №024 Dragee "Chocolate" → Glossing recipe → Consolidated recipe

Consolidated recipe: №024 Dragee "Chocolate"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 900.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	1.08	1.08
3	Condir	70.0	1.00	0.70	0.90	0.63
4	Gloss	100.0	0.40	0.40	0.36	0.36
	Total	6.5 93.5	1001.60	936.36	901.54	842.82
	Losses 0.15%			1.36		1.23
	Output	6.5 93.5	1000.00	935.00		841.59
	Losses before baking/boiling, shrinkage 0.07289%	93.5	0.73	0.68	0.66	0.61
	Baking/boiling 0.01%		0.14		0.13
	Losses after baking/boiling, shrinkage 0.07289%	93.5	0.73	0.68	0.66	0.61

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Coating with chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 899.2 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	255.80	253.50	230.02	227.95
3	Vanillin	—	0.10	—	0.090	—
	Total	8.6 91.4	1028.70	939.74	925.01	845.02
	Losses 0.5%			4.74		4.27
	Output	6.5 93.5	1000.00	935.00	899.20	840.75
	Losses before baking/boiling, shrinkage 0.25242%	91.4	2.60	2.37	2.33	2.13
	Baking/boiling 2.3%		23.57		21.19
	Losses after baking/boiling, shrinkage 0.25242%	93.5	2.54	2.37	2.28	2.13

Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 694.9 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	418.90	418.27	291.09	290.66
3	Watering syrup	80.0	74.80	59.84	51.98	41.58
4	Cocoa powder [Skurikhin]	95.0	67.90	64.50	47.18	44.82
	Total	12.3 87.7	1027.90	901.67	714.29	626.57
	Losses 1.5%			13.67		9.50
	Output	11.2 88.8	1000.00	888.00	694.90	617.07
	Losses before baking/boiling, shrinkage 0.75791%	87.7	7.79	6.83	5.41	4.75
	Baking/boiling 1.22%		12.41		8.63
	Losses after baking/boiling, shrinkage 0.75791%	88.8	7.70	6.83	5.35	4.75

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 324.03 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	190.00	19.00	61.57	6.16
3	Starch syrup	78.0	68.10	53.12	22.07	17.21
4	water	—	35.40	—	11.47	—
5	Agar (E406)	85.0	17.80	15.13	5.77	4.90
6	Sign up
7	Citric acid (E330)	98.0	4.70	4.61	1.52	1.49
	Total	23.0 77.0	1005.10	773.93	325.69	250.78
	Losses 0.51%			3.93		1.27
	Output	23.0 77.0	1000.00	770.00	324.03	249.51
	Losses before baking/boiling, shrinkage 0.25386%	77.0	2.55	1.96	0.83	0.64
	Losses after baking/boiling, shrinkage 0.25386%	77.0	2.55	1.96	0.83	0.64

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 51.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	23.50	18.33
3	water	—	100.87	—	5.24	—
	Total	20.0 80.0	1005.07	804.06	52.24	41.79
	Losses 0.5%			4.06		0.21
	Output	20.0 80.0	1000.00	800.00	51.98	41.58
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.13	0.11
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.13	0.11

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.27	—
	Total	30.0 70.0	1011.34	707.94	0.91	0.64
	Losses 1.1%			7.94		0.007
	Output	30.0 70.0	1000.00	700.00	0.90	0.63
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	0.004
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	0.004

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.12	0.12
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.060	0.060
	Total	— 100.0	1000.00	1000.00	0.36	0.36
	Output	— 100.0	1000.00	1000.00	0.36	0.36

Consolidated recipe, k=1.004908
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 900.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	291.09	290.66	292.52	292.08
2	Granulated sugar	99.85	245.48	245.12	246.69	246.32
3	Chocolate glaze [Skurikhin]	99.1	230.02	227.95	231.14	229.06
4	Apple puree [GOST]	10.0	61.57	6.16	61.87	6.19
5	Cocoa powder [Skurikhin]	95.0	47.18	44.82	47.42	45.04
6	Sign up	78.0	45.57	35.54	45.79	35.72
7	water	—	16.99	—	17.07	—
8	Agar (E406)	85.0	5.77	4.90	5.80	4.93
9	Lemon essence	—	1.94	—	1.95	—
10	Citric acid (E330)	98.0	1.52	1.49	1.53	1.50
11	Sign up	100.0	1.08	1.08	1.09	1.09
12	Vegetable oil	100.0	0.18	0.18	0.18	0.18
13	Wax (E901)	100.0	0.12	0.12	0.12	0.12
14	Vanillin	—	0.090	—	0.090	—
15	Paraffin (E905c(i))	100.0	0.060	0.060	0.060	0.060
	Total		948.66	858.08	953.32	862.29
	Total phase loss 1.9%			16.48
	Other losses 0.49%					4.21
	General losses 2.4%					20.69
	Output	93.5	900.10	841.59	900.10	841.59

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 №024 Dragee "Chocolate" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №024 Dragee "Chocolate"

Recipe on №024 Dragee "Chocolate" contained in handbooks:

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