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All groups → All products → Dragee → Dragee jelly → №026 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 33.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85181.00 180.73 6.01 6.00 
3Watering syrup80.0 38.40 30.72 1.27 1.02 
4Yellow paint—  0.20 —   0.007—   
Total12.6 87.4 1022.40 893.83 33.94 29.68 
Losses 0.43%3.83 0.13 
Output11.0 89.0 1000.00 890.00 29.55 
Losses before baking/boiling, shrinkage 0.21416%87.4 2.19 1.91 0.0730.064
Baking/boiling 1.77%18.06 0.60 
Losses after baking/boiling, shrinkage 0.21416%89.0 2.15 1.91 0.0710.064
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 26.65 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apricot cooking69.0 291.00 200.79 7.76 5.35 
3Starch syrup78.0 145.00 113.10 3.86 3.01 
4water—  20.01 —   0.53 —   
5Agar (E406)85.0 11.50 9.78 0.31 0.26 
6Sign up
7Essence orange—  6.00 —   0.16 —   
Total15.0 85.0 1005.31 854.52 26.79 22.78 
Losses 0.53%4.52 0.12 
Output15.0 85.0 1000.00 850.00 26.65 22.66 
Losses before baking/boiling, shrinkage 0.26433%85.0 2.66 2.26 0.0710.060
Losses after baking/boiling, shrinkage 0.26433%85.0 2.66 2.26 0.0710.060
Watering syrup Recipe No. 1 (dry 80%)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 0.58 0.45 
3water—  100.87 —   0.13 —   
Total20.0 80.0 1005.07 804.06 1.28 1.03 
Losses 0.5%4.06 0.005
Output20.0 80.0 1000.00 800.00 1.27 1.02 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0030.003
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0030.003
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 33.2 kg finished product
in kind
in solids
1Sign up99.8514.53 14.51 
2Apricot cooking69.0 7.76 5.35 
3Powdered sugar99.856.01 6.00 
4Starch syrup78.0 4.44 3.46 
5water—  0.66 —   
6Sign up85.0 0.31 0.26 
7Citric acid (E330)98.0 0.22 0.21 
8Essence orange—  0.16 —   
9Yellow paint—  0.007—   
Total34.09 29.80 
General losses 0.85%0.25 
Output89.0 33.20 29.55 
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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№026 Dragee "Amber" (Recipe for 1st knurling) included in recipes:

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

Recipe on №026 Dragee "Amber" (Recipe for 1st knurling) contained in handbooks:

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