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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 219.2 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	158.90	158.66	34.83	34.78
3	Watering syrup	80.0	52.20	41.76	11.44	9.15
4	Yellow paint	—	0.10	—	0.022	—
	Total	9.8 90.2	1012.00	913.13	221.83	200.16
	Losses 0.34%			3.13		0.69
	Output	9.0 91.0	1000.00	910.00		199.47
	Losses before baking/boiling, shrinkage 0.17159%	90.2	1.74	1.57	0.38	0.34
	Baking/boiling 0.85%		8.54		1.87
	Losses after baking/boiling, shrinkage 0.17159%	91.0	1.72	1.57	0.38	0.34

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Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 175.54 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	181.00	180.73	31.77	31.72
3	Watering syrup	80.0	38.40	30.72	6.74	5.39
4	Yellow paint	—	0.20	—	0.035	—
	Total	12.6 87.4	1022.40	893.83	179.47	156.90
	Losses 0.43%			3.83		0.67
	Output	11.0 89.0	1000.00	890.00	175.54	156.23
	Losses before baking/boiling, shrinkage 0.21416%	87.4	2.19	1.91	0.38	0.34
	Baking/boiling 1.77%		18.06		3.17
	Losses after baking/boiling, shrinkage 0.21416%	89.0	2.15	1.91	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 140.92 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apricot cooking	69.0	291.00	200.79	41.01	28.30
3	Starch syrup	78.0	145.00	113.10	20.43	15.94
4	water	—	20.01	—	2.82	—
5	Agar (E406)	85.0	11.50	9.78	1.62	1.38
6	Sign up
7	Essence orange	—	6.00	—	0.85	—
	Total	15.0 85.0	1005.31	854.52	141.67	120.42
	Losses 0.53%			4.52		0.64
	Output	15.0 85.0	1000.00	850.00	140.92	119.78
	Losses before baking/boiling, shrinkage 0.26433%	85.0	2.66	2.26	0.37	0.32
	Losses after baking/boiling, shrinkage 0.26433%	85.0	2.66	2.26	0.37	0.32

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 18.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	8.22	6.41
3	water	—	100.87	—	1.83	—
	Total	20.0 80.0	1005.07	804.06	18.28	14.62
	Losses 0.5%			4.06		0.074
	Output	20.0 80.0	1000.00	800.00	18.18	14.55
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.046	0.037
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.046	0.037

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 219.2 kg finished product
			in kind	in solids
1	Sign up	99.85	82.02	81.90
2	Powdered sugar	99.85	66.60	66.50
3	Apricot cooking	69.0	41.01	28.30
4	Starch syrup	78.0	28.65	22.35
5	water	—	4.65	—
6	Sign up	85.0	1.62	1.38
7	Citric acid (E330)	98.0	1.14	1.12
8	Essence orange	—	0.85	—
9	Yellow paint	—	0.057	—
	Total		226.60	201.54
	General losses 1.0%			2.07
	Output	91.0	219.20	199.47

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

1973 Dragee recipes.

Consolidated recipe Recipe for 2nd knurling

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

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