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All groups → All products → Dragee → Dragee jelly → №026 Dragee "Amber" → Glossing recipe → Consolidated recipe

Consolidated recipe: №026 Dragee "Amber"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 939.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	1.13	1.13
3	Condir	70.0	1.00	0.70	0.94	0.66
4	Gloss	100.0	0.40	0.40	0.38	0.38
	Total	6.0 94.0	1001.60	941.36	940.60	884.03
	Losses 0.14%			1.36		1.28
	Output	6.0 94.0	1000.00	940.00		882.75
	Losses before baking/boiling, shrinkage 0.07224%	94.0	0.72	0.68	0.68	0.64
	Baking/boiling 0.02%		0.15		0.14
	Losses after baking/boiling, shrinkage 0.07224%	94.0	0.72	0.68	0.68	0.64

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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 938.16 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	227.70	227.36	213.62	213.30
3	Watering syrup	80.0	45.80	36.64	42.97	34.37
4	Essence orange	—	1.00	—	0.94	—
5	Yellow paint	—	0.20	—	0.19	—
	Total	7.6 92.4	1024.70	946.50	961.33	887.97
	Losses 0.69%			6.50		6.10
	Output	6.0 94.0	1000.00	940.00	938.16	881.87
	Losses before baking/boiling, shrinkage 0.34329%	92.4	3.52	3.25	3.30	3.05
	Baking/boiling 1.74%		17.73		16.63
	Losses after baking/boiling, shrinkage 0.34329%	94.0	3.46	3.25	3.24	3.05

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 703.62 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	158.90	158.66	111.81	111.64
3	Watering syrup	80.0	52.20	41.76	36.73	29.38
4	Yellow paint	—	0.10	—	0.070	—
	Total	9.8 90.2	1012.00	913.13	712.06	642.50
	Losses 0.34%			3.13		2.20
	Output	9.0 91.0	1000.00	910.00	703.62	640.29
	Losses before baking/boiling, shrinkage 0.17159%	90.2	1.74	1.57	1.22	1.10
	Baking/boiling 0.85%		8.54		6.01
	Losses after baking/boiling, shrinkage 0.17159%	91.0	1.72	1.57	1.21	1.10

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 563.46 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	181.00	180.73	101.99	101.83
3	Watering syrup	80.0	38.40	30.72	21.64	17.31
4	Yellow paint	—	0.20	—	0.11	—
	Total	12.6 87.4	1022.40	893.83	576.08	503.64
	Losses 0.43%			3.83		2.16
	Output	11.0 89.0	1000.00	890.00	563.46	501.48
	Losses before baking/boiling, shrinkage 0.21416%	87.4	2.19	1.91	1.23	1.08
	Baking/boiling 1.77%		18.06		10.18
	Losses after baking/boiling, shrinkage 0.21416%	89.0	2.15	1.91	1.21	1.08

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 452.35 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apricot cooking	69.0	291.00	200.79	131.63	90.83
3	Starch syrup	78.0	145.00	113.10	65.59	51.16
4	water	—	20.01	—	9.05	—
5	Agar (E406)	85.0	11.50	9.78	5.20	4.42
6	Sign up
7	Essence orange	—	6.00	—	2.71	—
	Total	15.0 85.0	1005.31	854.52	454.75	386.54
	Losses 0.53%			4.52		2.04
	Output	15.0 85.0	1000.00	850.00	452.35	384.49
	Losses before baking/boiling, shrinkage 0.26433%	85.0	2.66	2.26	1.20	1.02
	Losses after baking/boiling, shrinkage 0.26433%	85.0	2.66	2.26	1.20	1.02

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 101.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	45.81	35.73
3	water	—	100.87	—	10.22	—
	Total	20.0 80.0	1005.07	804.06	101.85	81.48
	Losses 0.5%			4.06		0.41
	Output	20.0 80.0	1000.00	800.00	101.33	81.07
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.26	0.21
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.26	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 0.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.28	—
	Total	30.0 70.0	1011.34	707.94	0.95	0.66
	Losses 1.1%			7.94		0.007
	Output	30.0 70.0	1000.00	700.00	0.94	0.66
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	0.004
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	0.004

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.13	0.13
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.063	0.063
	Total	— 100.0	1000.00	1000.00	0.38	0.38
	Output	— 100.0	1000.00	1000.00	0.38	0.38

Consolidated recipe, k=1.00221
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 939.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	427.41	426.77	428.36	427.71
2	Granulated sugar	99.85	283.37	282.95	284.00	283.57
3	Apricot cooking	69.0	131.63	90.83	131.92	91.03
4	Starch syrup	78.0	111.40	86.89	111.65	87.09
5	water	—	19.56	—	19.60	—
6	Sign up	85.0	5.20	4.42	5.21	4.43
7	Citric acid (E330)	98.0	3.66	3.59	3.67	3.60
8	Essence orange	—	3.65	—	3.66	—
9	Talc (E553(iii))	100.0	1.13	1.13	1.13	1.13
10	Yellow paint	—	0.37	—	0.37	—
11	Sign up	100.0	0.19	0.19	0.19	0.19
12	Wax (E901)	100.0	0.13	0.13	0.13	0.13
13	Paraffin (E905c(i))	100.0	0.063	0.063	0.063	0.063
	Total		987.77	896.95	989.95	898.93
	Total phase loss 1.6%			14.20
	Other losses 0.22%					1.98
	General losses 1.8%					16.18
	Output	94.0	939.10	882.75	939.10	882.75

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 №026 Dragee "Amber" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №026 Dragee "Amber"

Recipe on №026 Dragee "Amber" contained in handbooks:

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