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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 79 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	114.50	114.33	9.05	9.03
3	Watering syrup	75.0	28.60	21.45	2.26	1.69
4	Lemon essence	—	1.00	—	0.079	—
5	Paint red	—	0.20	—	0.016	—
6	Sign up
	Total	8.2 91.8	1018.60	935.58	80.47	73.91
	Losses 0.6%			5.58		0.44
	Output	7.0 93.0	1000.00	930.00		73.47
	Losses before baking/boiling, shrinkage 0.2982%	91.8	3.04	2.79	0.24	0.22
	Baking/boiling 1.24%		12.56		0.99
	Losses after baking/boiling, shrinkage 0.2982%	93.0	3.00	2.79	0.24	0.22

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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 69.05 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	167.60	167.35	11.57	11.56
3	Granulated sugar	99.85	163.20	162.96	11.27	11.25
4	Watering syrup	75.0	67.20	50.40	4.64	3.48
5	Citric acid (E330)	98.0	2.20	2.16	0.15	0.15
	Total	9.0 91.0	1008.30	917.99	69.63	63.39
	Losses 0.33%			2.99		0.21
	Output	8.5 91.5	1000.00	915.00	69.05	63.18
	Losses before baking/boiling, shrinkage 0.16274%	91.0	1.64	1.49	0.11	0.10
	Baking/boiling 0.5%		5.03		0.35
	Losses after baking/boiling, shrinkage 0.16274%	91.5	1.63	1.49	0.11	0.10

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 41.99 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	151.60	151.37	6.37	6.36
3	Powdered sugar	99.85	116.60	116.43	4.90	4.89
4	Watering syrup	75.0	70.50	52.88	2.96	2.22
	Total	12.4 87.6	1009.10	883.81	42.37	37.11
	Losses 0.43%			3.81		0.16
	Output	12.0 88.0	1000.00	880.00	41.99	36.95
	Losses before baking/boiling, shrinkage 0.21547%	87.6	2.17	1.90	0.091	0.080
	Baking/boiling 0.47%		4.76		0.20
	Losses after baking/boiling, shrinkage 0.21547%	88.0	2.16	1.90	0.091	0.080

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 28.15 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	207.00	20.70	5.83	0.58
3	Starch syrup	78.0	74.20	57.88	2.09	1.63
4	Agar (E406)	85.0	20.60	17.51	0.58	0.49
5	Citric acid (E330)	98.0	5.10	5.00	0.14	0.14
6	Sign up
	Total	20.0 80.0	1057.10	845.17	29.76	23.79
	Losses 0.61%			5.17		0.15
	Output	16.0 84.0	1000.00	840.00	28.15	23.65
	Losses before baking/boiling, shrinkage 0.30563%	80.0	3.23	2.58	0.091	0.073
	Baking/boiling 4.82%		50.79		1.43
	Losses after baking/boiling, shrinkage 0.30563%	84.0	3.08	2.58	0.087	0.073

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 9.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	423.80	330.56	4.18	3.26
3	water	—	157.37	—	1.55	—
	Total	25.0 75.0	1004.97	753.73	9.91	7.43
	Losses 0.49%			3.73		0.037
	Output	25.0 75.0	1000.00	750.00	9.86	7.40
	Losses before baking/boiling, shrinkage 0.24732%	75.0	2.49	1.86	0.025	0.018
	Losses after baking/boiling, shrinkage 0.24732%	75.0	2.49	1.86	0.025	0.018

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 79 kg finished product
			in kind	in solids
1	Sign up	99.85	42.79	42.73
2	Powdered sugar	99.85	25.52	25.48
3	Starch syrup	78.0	6.27	4.89
4	Apple puree [GOST]	10.0	5.83	0.58
5	water	—	1.55	—
6	Sign up	85.0	0.58	0.49
7	Citric acid (E330)	98.0	0.30	0.29
8	Lemon essence	—	0.22	—
9	Paint red	—	0.016	—
10	Yellow paint	—	0.016	—
	Total		83.08	74.46
	General losses 1.3%			0.99
	Output	93.0	79.00	73.47

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

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Consolidated recipe Coating recipe

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

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