To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Dragee → Dragee jelly → №026 Dragee "Amber" → Recipe for 2nd knurling → Consolidated recipe

Consolidated recipe: Recipe for 2nd knurling

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 692.6 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	158.90	158.66	110.05	109.89
3	Watering syrup	80.0	52.20	41.76	36.15	28.92
4	Yellow paint	—	0.10	—	0.069	—
	Total	9.8 90.2	1012.00	913.13	700.91	632.44
	Losses 0.34%			3.13		2.17
	Output	9.0 91.0	1000.00	910.00		630.27
	Losses before baking/boiling, shrinkage 0.17159%	90.2	1.74	1.57	1.20	1.09
	Baking/boiling 0.85%		8.54		5.92
	Losses after baking/boiling, shrinkage 0.17159%	91.0	1.72	1.57	1.19	1.09

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 554.63 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	181.00	180.73	100.39	100.24
3	Watering syrup	80.0	38.40	30.72	21.30	17.04
4	Yellow paint	—	0.20	—	0.11	—
	Total	12.6 87.4	1022.40	893.83	567.06	495.75
	Losses 0.43%			3.83		2.12
	Output	11.0 89.0	1000.00	890.00	554.63	493.62
	Losses before baking/boiling, shrinkage 0.21416%	87.4	2.19	1.91	1.21	1.06
	Baking/boiling 1.77%		18.06		10.02
	Losses after baking/boiling, shrinkage 0.21416%	89.0	2.15	1.91	1.19	1.06

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 445.26 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apricot cooking	69.0	291.00	200.79	129.57	89.40
3	Starch syrup	78.0	145.00	113.10	64.56	50.36
4	water	—	20.01	—	8.91	—
5	Agar (E406)	85.0	11.50	9.78	5.12	4.35
6	Sign up
7	Essence orange	—	6.00	—	2.67	—
	Total	15.0 85.0	1005.31	854.52	447.63	380.48
	Losses 0.53%			4.52		2.01
	Output	15.0 85.0	1000.00	850.00	445.26	378.47
	Losses before baking/boiling, shrinkage 0.26433%	85.0	2.66	2.26	1.18	1.01
	Losses after baking/boiling, shrinkage 0.26433%	85.0	2.66	2.26	1.18	1.01

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 57.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	25.97	20.26
3	water	—	100.87	—	5.80	—
	Total	20.0 80.0	1005.07	804.06	57.74	46.19
	Losses 0.5%			4.06		0.23
	Output	20.0 80.0	1000.00	800.00	57.45	45.96
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.15	0.12
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.15	0.12

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 692.6 kg finished product
			in kind	in solids
1	Sign up	99.85	259.16	258.77
2	Powdered sugar	99.85	210.44	210.13
3	Apricot cooking	69.0	129.57	89.40
4	Starch syrup	78.0	90.54	70.62
5	water	—	14.71	—
6	Sign up	85.0	5.12	4.35
7	Citric acid (E330)	98.0	3.61	3.53
8	Essence orange	—	2.67	—
9	Yellow paint	—	0.18	—
	Total		715.99	636.80
	General losses 1.0%			6.54
	Output	91.0	692.60	630.27

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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

№026 Dragee "Amber" (Recipe for 2nd knurling) included in recipes:

	№026 Dragee "Amber"	Coating recipe
	№026 Dragee "Amber"	Glossing recipe

Recipe on №026 Dragee "Amber" (Recipe for 2nd knurling) contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: Recipe for 2nd knurling

№026 Dragee "Amber" (Recipe for 2nd knurling) included in recipes:

Recipe on №026 Dragee "Amber" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: