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All groups → All products → Dragee → Dragee jelly → №025 Dragee "Amber" → Recipe for 1st knurling → Consolidated recipe

Consolidated recipe: Recipe for 1st knurling

Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 112.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85151.60 151.37 17.01 16.98 
3Powdered sugar99.85116.60 116.43 13.08 13.06 
4Watering syrup75.0 70.50 52.88 7.91 5.93 
Total12.4 87.6 1009.10 883.81 113.22 99.16 
Losses 0.43%3.81 0.43 
Output12.0 88.0 1000.00 880.00 98.74 
Losses before baking/boiling, shrinkage 0.21547%87.6 2.17 1.90 0.24 0.21 
Baking/boiling 0.47%4.76 0.53 
Losses after baking/boiling, shrinkage 0.21547%88.0 2.16 1.90 0.24 0.21 
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 75.22 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 207.00 20.70 15.57 1.56 
3Starch syrup78.0 74.20 57.88 5.58 4.35 
4Agar (E406)85.0 20.60 17.51 1.55 1.32 
5Citric acid (E330)98.0 5.10 5.00 0.38 0.38 
6Sign up
Total20.0 80.0 1057.10 845.17 79.51 63.57 
Losses 0.61%5.17 0.39 
Output16.0 84.0 1000.00 840.00 75.22 63.18 
Losses before baking/boiling, shrinkage 0.30563%80.0 3.23 2.58 0.24 0.19 
Baking/boiling 4.82%50.79 3.82 
Losses after baking/boiling, shrinkage 0.30563%84.0 3.08 2.58 0.23 0.19 
Watering syrup Recipe No. 2 (dry. 75%)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 7.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 423.80 330.56 3.35 2.61 
3water—  157.37 —   1.24 —   
Total25.0 75.0 1004.97 753.73 7.95 5.96 
Losses 0.49%3.73 0.029
Output25.0 75.0 1000.00 750.00 7.91 5.93 
Losses before baking/boiling, shrinkage 0.24732%75.0 2.49 1.86 0.0200.015
Losses after baking/boiling, shrinkage 0.24732%75.0 2.49 1.86 0.0200.015
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 112.2 kg finished product
in kind
in solids
1Sign up99.8576.41 76.30 
2Apple puree [GOST]10.0 15.57 1.56 
3Powdered sugar99.8513.08 13.06 
4Starch syrup78.0 8.93 6.97 
5Agar (E406)85.0 1.55 1.32 
6Sign up—  1.24 —   
7Citric acid (E330)98.0 0.38 0.38 
8Lemon essence—  0.38 —   
Total117.56 99.58 
General losses 0.85%0.85 
Output88.0 112.20 98.74 
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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№025 Dragee "Amber" (Recipe for 1st knurling) included in recipes:

№025 Dragee "Amber"Coating recipe
№025 Dragee "Amber"Glossing recipe
№025 Dragee "Amber"Recipe for 2nd knurling

Recipe on №025 Dragee "Amber" (Recipe for 1st knurling) contained in handbooks:

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