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

Consolidated recipe: №025 Dragee "Amber"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 331.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.40	0.40
3	Condir	70.0	1.00	0.70	0.33	0.23
4	Gloss	100.0	0.40	0.40	0.13	0.13
	Total	7.0 93.0	1001.60	931.37	332.03	308.75
	Losses 0.15%			1.37		0.45
	Output	7.0 93.0	1000.00	930.00		308.30
	Losses before baking/boiling, shrinkage 0.07355%	93.0	0.74	0.68	0.24	0.23
	Baking/boiling 0.01%		0.13		0.042
	Losses after baking/boiling, shrinkage 0.07355%	93.0	0.74	0.68	0.24	0.23

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Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 331.17 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	114.50	114.33	37.92	37.86
3	Watering syrup	75.0	28.60	21.45	9.47	7.10
4	Lemon essence	—	1.00	—	0.33	—
5	Paint red	—	0.20	—	0.066	—
6	Sign up
	Total	8.2 91.8	1018.60	935.58	337.33	309.83
	Losses 0.6%			5.58		1.85
	Output	7.0 93.0	1000.00	930.00	331.17	307.99
	Losses before baking/boiling, shrinkage 0.2982%	91.8	3.04	2.79	1.01	0.92
	Baking/boiling 1.24%		12.56		4.16
	Losses after baking/boiling, shrinkage 0.2982%	93.0	3.00	2.79	0.99	0.92

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 289.47 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	167.60	167.35	48.52	48.44
3	Granulated sugar	99.85	163.20	162.96	47.24	47.17
4	Watering syrup	75.0	67.20	50.40	19.45	14.59
5	Citric acid (E330)	98.0	2.20	2.16	0.64	0.62
	Total	9.0 91.0	1008.30	917.99	291.88	265.73
	Losses 0.33%			2.99		0.86
	Output	8.5 91.5	1000.00	915.00	289.47	264.87
	Losses before baking/boiling, shrinkage 0.16274%	91.0	1.64	1.49	0.47	0.43
	Baking/boiling 0.5%		5.03		1.46
	Losses after baking/boiling, shrinkage 0.16274%	91.5	1.63	1.49	0.47	0.43

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 176.03 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	151.60	151.37	26.69	26.65
3	Powdered sugar	99.85	116.60	116.43	20.53	20.49
4	Watering syrup	75.0	70.50	52.88	12.41	9.31
	Total	12.4 87.6	1009.10	883.81	177.63	155.58
	Losses 0.43%			3.81		0.67
	Output	12.0 88.0	1000.00	880.00	176.03	154.91
	Losses before baking/boiling, shrinkage 0.21547%	87.6	2.17	1.90	0.38	0.34
	Baking/boiling 0.47%		4.76		0.84
	Losses after baking/boiling, shrinkage 0.21547%	88.0	2.16	1.90	0.38	0.34

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 118.01 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	207.00	20.70	24.43	2.44
3	Starch syrup	78.0	74.20	57.88	8.76	6.83
4	Agar (E406)	85.0	20.60	17.51	2.43	2.07
5	Citric acid (E330)	98.0	5.10	5.00	0.60	0.59
6	Sign up
	Total	20.0 80.0	1057.10	845.17	124.75	99.74
	Losses 0.61%			5.17		0.61
	Output	16.0 84.0	1000.00	840.00	118.01	99.13
	Losses before baking/boiling, shrinkage 0.30563%	80.0	3.23	2.58	0.38	0.30
	Baking/boiling 4.82%		50.79		5.99
	Losses after baking/boiling, shrinkage 0.30563%	84.0	3.08	2.58	0.36	0.30

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 41.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	423.80	330.56	17.52	13.66
3	water	—	157.37	—	6.50	—
	Total	25.0 75.0	1004.97	753.73	41.54	31.15
	Losses 0.49%			3.73		0.15
	Output	25.0 75.0	1000.00	750.00	41.33	31.00
	Losses before baking/boiling, shrinkage 0.24732%	75.0	2.49	1.86	0.10	0.077
	Losses after baking/boiling, shrinkage 0.24732%	75.0	2.49	1.86	0.10	0.077

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.10	—
	Total	30.0 70.0	1011.34	707.94	0.34	0.23
	Losses 1.1%			7.94		0.003
	Output	30.0 70.0	1000.00	700.00	0.33	0.23
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.002	0.001
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.002	0.001

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.044	0.044
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.022	0.022
	Total	— 100.0	1000.00	1000.00	0.13	0.13
	Output	— 100.0	1000.00	1000.00	0.13	0.13

Consolidated recipe, k=1.003347
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 331.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	179.62	179.35	180.22	179.95
2	Powdered sugar	99.85	106.96	106.80	107.32	107.16
3	Starch syrup	78.0	26.27	20.49	26.36	20.56
4	Apple puree [GOST]	10.0	24.43	2.44	24.51	2.45
5	water	—	6.61	—	6.63	—
6	Sign up	85.0	2.43	2.07	2.44	2.07
7	Citric acid (E330)	98.0	1.24	1.21	1.24	1.22
8	Lemon essence	—	0.92	—	0.92	—
9	Talc (E553(iii))	100.0	0.40	0.40	0.40	0.40
10	Vegetable oil	100.0	0.066	0.066	0.067	0.067
11	Sign up	—	0.066	—	0.066	—
12	Yellow paint	—	0.066	—	0.066	—
13	Wax (E901)	100.0	0.044	0.044	0.044	0.044
14	Paraffin (E905c(i))	100.0	0.022	0.022	0.022	0.022
	Total		349.14	312.90	350.31	313.95
	Total phase loss 1.5%			4.60
	Other losses 0.33%					1.05
	General losses 1.8%					5.65
	Output	93.0	331.50	308.30	331.50	308.30

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 №025 Dragee "Amber" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №025 Dragee "Amber"

Recipe on №025 Dragee "Amber" contained in handbooks:

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