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All groups → All products → Dragee → Dragee jelly → №025 Dragee "Amber" → Coating recipe → Consolidated recipe

Consolidated recipe: Coating recipe

Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 911.1 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	114.50	114.33	104.32	104.16
3	Watering syrup	75.0	28.60	21.45	26.06	19.54
4	Lemon essence	—	1.00	—	0.91	—
5	Paint red	—	0.20	—	0.18	—
6	Sign up
	Total	8.2 91.8	1018.60	935.58	928.05	852.41
	Losses 0.6%			5.58		5.08
	Output	7.0 93.0	1000.00	930.00		847.32
	Losses before baking/boiling, shrinkage 0.2982%	91.8	3.04	2.79	2.77	2.54
	Baking/boiling 1.24%		12.56		11.45
	Losses after baking/boiling, shrinkage 0.2982%	93.0	3.00	2.79	2.73	2.54

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Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 796.39 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	167.60	167.35	133.48	133.28
3	Granulated sugar	99.85	163.20	162.96	129.97	129.78
4	Watering syrup	75.0	67.20	50.40	53.52	40.14
5	Citric acid (E330)	98.0	2.20	2.16	1.75	1.72
	Total	9.0 91.0	1008.30	917.99	803.00	731.08
	Losses 0.33%			2.99		2.38
	Output	8.5 91.5	1000.00	915.00	796.39	728.70
	Losses before baking/boiling, shrinkage 0.16274%	91.0	1.64	1.49	1.31	1.19
	Baking/boiling 0.5%		5.03		4.00
	Losses after baking/boiling, shrinkage 0.16274%	91.5	1.63	1.49	1.30	1.19

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 484.29 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	151.60	151.37	73.42	73.31
3	Powdered sugar	99.85	116.60	116.43	56.47	56.38
4	Watering syrup	75.0	70.50	52.88	34.14	25.61
	Total	12.4 87.6	1009.10	883.81	488.69	428.02
	Losses 0.43%			3.81		1.84
	Output	12.0 88.0	1000.00	880.00	484.29	426.17
	Losses before baking/boiling, shrinkage 0.21547%	87.6	2.17	1.90	1.05	0.92
	Baking/boiling 0.47%		4.76		2.31
	Losses after baking/boiling, shrinkage 0.21547%	88.0	2.16	1.90	1.05	0.92

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 324.67 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	207.00	20.70	67.21	6.72
3	Starch syrup	78.0	74.20	57.88	24.09	18.79
4	Agar (E406)	85.0	20.60	17.51	6.69	5.68
5	Citric acid (E330)	98.0	5.10	5.00	1.66	1.62
6	Sign up
	Total	20.0 80.0	1057.10	845.17	343.20	274.40
	Losses 0.61%			5.17		1.68
	Output	16.0 84.0	1000.00	840.00	324.67	272.72
	Losses before baking/boiling, shrinkage 0.30563%	80.0	3.23	2.58	1.05	0.84
	Baking/boiling 4.82%		50.79		16.49
	Losses after baking/boiling, shrinkage 0.30563%	84.0	3.08	2.58	1.00	0.84

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 113.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	423.80	330.56	48.19	37.59
3	water	—	157.37	—	17.90	—
	Total	25.0 75.0	1004.97	753.73	114.28	85.71
	Losses 0.49%			3.73		0.42
	Output	25.0 75.0	1000.00	750.00	113.72	85.29
	Losses before baking/boiling, shrinkage 0.24732%	75.0	2.49	1.86	0.28	0.21
	Losses after baking/boiling, shrinkage 0.24732%	75.0	2.49	1.86	0.28	0.21

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 911.1 kg finished product
			in kind	in solids
1	Sign up	99.85	493.52	492.78
2	Powdered sugar	99.85	294.26	293.82
3	Starch syrup	78.0	72.28	56.38
4	Apple puree [GOST]	10.0	67.21	6.72
5	water	—	17.90	—
6	Sign up	85.0	6.69	5.68
7	Citric acid (E330)	98.0	3.41	3.34
8	Lemon essence	—	2.53	—
9	Paint red	—	0.18	—
10	Yellow paint	—	0.18	—
	Total		958.17	858.73
	General losses 1.3%			11.41
	Output	93.0	911.10	847.32

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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Consolidated recipe: Coating recipe

№025 Dragee "Amber" (Coating recipe) included in recipes:

Recipe on №025 Dragee "Amber" (Coating recipe) contained in handbooks:

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