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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 923.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Talc (E553(iii))100.0 1.20 1.20 1.11 1.11 
3Condir70.0 1.00 0.70 0.92 0.65 
4Gloss100.0 0.40 0.40 0.37 0.37 
Total7.0 93.0 1001.60 931.37 925.28 860.40 
Losses 0.15%1.37 1.27 
Output7.0 93.0 1000.00 930.00 859.13 
Losses before baking/boiling, shrinkage 0.07355%93.0 0.74 0.68 0.68 0.63 
Baking/boiling 0.01%0.13 0.12 
Losses after baking/boiling, shrinkage 0.07355%93.0 0.74 0.68 0.68 0.63 
List of recipes
Coating recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 922.88 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85114.50 114.33 105.67 105.51 
3Watering syrup75.0 28.60 21.45 26.39 19.80 
4Lemon essence—  1.00 —   0.92 —   
5Paint red—  0.20 —   0.18 —   
6Sign up
Total8.2 91.8 1018.60 935.58 940.04 863.42 
Losses 0.6%5.58 5.15 
Output7.0 93.0 1000.00 930.00 922.88 858.27 
Losses before baking/boiling, shrinkage 0.2982%91.8 3.04 2.79 2.80 2.57 
Baking/boiling 1.24%12.56 11.59 
Losses after baking/boiling, shrinkage 0.2982%93.0 3.00 2.79 2.77 2.57 
Recipe for 2nd knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 806.69 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85167.60 167.35 135.20 135.00 
3Granulated sugar99.85163.20 162.96 131.65 131.45 
4Watering syrup75.0 67.20 50.40 54.21 40.66 
5Citric acid (E330)98.0 2.20 2.16 1.77 1.74 
Total9.0 91.0 1008.30 917.99 813.38 740.53 
Losses 0.33%2.99 2.41 
Output8.5 91.5 1000.00 915.00 806.69 738.12 
Losses before baking/boiling, shrinkage 0.16274%91.0 1.64 1.49 1.32 1.21 
Baking/boiling 0.5%5.03 4.05 
Losses after baking/boiling, shrinkage 0.16274%91.5 1.63 1.49 1.32 1.21 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 490.55 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85151.60 151.37 74.37 74.26 
3Powdered sugar99.85116.60 116.43 57.20 57.11 
4Watering syrup75.0 70.50 52.88 34.58 25.94 
Total12.4 87.6 1009.10 883.81 495.01 433.55 
Losses 0.43%3.81 1.87 
Output12.0 88.0 1000.00 880.00 490.55 431.68 
Losses before baking/boiling, shrinkage 0.21547%87.6 2.17 1.90 1.07 0.93 
Baking/boiling 0.47%4.76 2.34 
Losses after baking/boiling, shrinkage 0.21547%88.0 2.16 1.90 1.06 0.93 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 328.86 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 207.00 20.70 68.07 6.81 
3Starch syrup78.0 74.20 57.88 24.40 19.03 
4Agar (E406)85.0 20.60 17.51 6.77 5.76 
5Citric acid (E330)98.0 5.10 5.00 1.68 1.64 
6Sign up
Total20.0 80.0 1057.10 845.17 347.64 277.94 
Losses 0.61%5.17 1.70 
Output16.0 84.0 1000.00 840.00 328.86 276.24 
Losses before baking/boiling, shrinkage 0.30563%80.0 3.23 2.58 1.06 0.85 
Baking/boiling 4.82%50.79 16.70 
Losses after baking/boiling, shrinkage 0.30563%84.0 3.08 2.58 1.01 0.85 
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 115.19 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 423.80 330.56 48.82 38.08 
3water—  157.37 —   18.13 —   
Total25.0 75.0 1004.97 753.73 115.76 86.82 
Losses 0.49%3.73 0.43 
Output25.0 75.0 1000.00 750.00 115.19 86.39 
Losses before baking/boiling, shrinkage 0.24732%75.0 2.49 1.86 0.29 0.21 
Losses after baking/boiling, shrinkage 0.24732%75.0 2.49 1.86 0.29 0.21 
Condir Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  302.34 —   0.28 —   
Total30.0 70.0 1011.34 707.94 0.93 0.65 
Losses 1.1%7.94 0.007
Output30.0 70.0 1000.00 700.00 0.92 0.65 
Losses before baking/boiling, shrinkage 0.56054%70.0 5.67 3.97 0.0050.004
Losses after baking/boiling, shrinkage 0.56054%70.0 5.67 3.97 0.0050.004
Gloss Basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.37 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Wax (E901)100.0 333.33 333.33 0.12 0.12 
3Paraffin (E905c(i))100.0 166.67 166.67 0.0620.062
Total— 100.0 1000.00 1000.00 0.37 0.37 
Output— 100.0 1000.00 1000.00 0.37 0.37 
Consolidated recipe, k=1.003347
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 923.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85500.56 499.81 502.23 501.48 
2Powdered sugar99.85298.07 297.62 299.07 298.62 
3Starch syrup78.0 73.22 57.11 73.46 57.30 
4Apple puree [GOST]10.0 68.07 6.81 68.30 6.83 
5water—  18.41 —   18.47 —   
6Sign up85.0 6.77 5.76 6.80 5.78 
7Citric acid (E330)98.0 3.45 3.38 3.46 3.39 
8Lemon essence—  2.57 —   2.58 —   
9Talc (E553(iii))100.0 1.11 1.11 1.11 1.11 
10Vegetable oil100.0 0.18 0.18 0.19 0.19 
11Sign up—  0.18 —   0.19 —   
12Yellow paint—  0.18 —   0.19 —   
13Wax (E901)100.0 0.12 0.12 0.12 0.12 
14Paraffin (E905c(i))100.0 0.0620.0620.0620.062
Total972.96 871.96 976.22 874.88 
Total phase loss 1.5%12.83 
Other losses 0.33%2.92 
General losses 1.8%15.75 
Output93.0 923.80 859.13 923.80 859.13 
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