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All groups → All products → Dragee → Dragee jelly → №028 Dragee "Mosaic" → Coating recipe → Consolidated recipe

Consolidated recipe: Coating recipe

Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 629.6 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Body recipe	82.0	350.35	287.29	220.58	180.88
3	Watering syrup	80.0	171.17	136.94	107.77	86.21
4	Citric acid (E330)	98.0	2.00	1.96	1.26	1.23
5	Essence	—	2.00	—	1.26	—
6	Sign up
	Total	9.7 90.3	1038.02	937.22	653.54	590.07
	Losses 0.77%			7.22		4.54
	Output	7.0 93.0	1000.00	930.00		585.53
	Losses before baking/boiling, shrinkage 0.38493%	90.3	4.00	3.61	2.52	2.27
	Baking/boiling 2.92%		30.15		18.98
	Losses after baking/boiling, shrinkage 0.38493%	93.0	3.88	3.61	2.44	2.27

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Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 220.58 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Whipped hull recipe	73.0	508.40	371.13	112.14	81.86
3	Granulated sugar (for sprinkling)	99.85	96.20	96.06	21.22	21.19
	Total	24.7 75.3	1113.00	838.32	245.51	184.92
	Losses 2.2%			18.32		4.04
	Output	18.0 82.0	1000.00	820.00	220.58	180.88
	Losses before baking/boiling, shrinkage 1.09264%	75.3	12.16	9.16	2.68	2.02
	Baking/boiling 8.15%		89.67		19.78
	Losses after baking/boiling, shrinkage 1.09264%	82.0	11.17	9.16	2.46	2.02

Jelly body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 112.14 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	239.80	187.04	26.89	20.98
3	water	—	214.29	—	24.03	—
4	Agar (E406)	85.0	14.00	11.90	1.57	1.33
5	Citric acid (E330)	98.0	13.50	13.23	1.51	1.48
6	Sign up
7	Dye	—	0.95	—	0.11	—
	Total	27.0 73.0	1008.34	736.09	113.08	82.55
	Losses 0.83%			6.09		0.68
	Output	27.0 73.0	1000.00	730.00	112.14	81.86
	Losses before baking/boiling, shrinkage 0.41347%	73.0	4.17	3.04	0.47	0.34
	Losses after baking/boiling, shrinkage 0.41347%	73.0	4.17	3.04	0.47	0.34

Whipped hull recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 112.14 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	246.00	191.88	27.59	21.52
3	water	—	195.61	—	21.94	—
4	Raw egg white	12.0	22.50	2.70	2.52	0.30
5	Agar (E406)	85.0	14.00	11.90	1.57	1.33
6	Sign up
7	Vanillin	—	0.055	—	0.006	—
	Total	27.0 73.0	1009.67	737.06	113.23	82.66
	Losses 1.0%			7.06		0.79
	Output	27.0 73.0	1000.00	730.00	112.14	81.86
	Losses before baking/boiling, shrinkage 0.47872%	73.0	4.83	3.53	0.54	0.40
	Losses after baking/boiling, shrinkage 0.47872%	73.0	4.83	3.53	0.54	0.40

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 107.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	48.72	38.00
3	water	—	100.87	—	10.87	—
	Total	20.0 80.0	1005.07	804.06	108.32	86.65
	Losses 0.5%			4.06		0.44
	Output	20.0 80.0	1000.00	800.00	107.77	86.21
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.27	0.22
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.27	0.22

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 629.6 kg finished product
			in kind	in solids
1	Sign up	99.85	322.23	321.75
2	Granulated sugar	99.85	187.62	187.34
3	Starch syrup	78.0	103.20	80.50
4	water	—	56.84	—
5	Citric acid (E330)	98.0	3.54	3.46
6	Sign up	85.0	3.14	2.67
7	Raw egg white	12.0	2.52	0.30
8	Essence	—	1.38	—
9	Dye	—	0.55	—
10	Vanillin	—	0.006	—
	Total		681.03	596.02
	General losses 1.8%			10.50
	Output	93.0	629.60	585.53

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	raw egg white	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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Consolidated recipe: Coating recipe

№028 Dragee "Mosaic" (Coating recipe) included in recipes:

Recipe on №028 Dragee "Mosaic" (Coating recipe) contained in handbooks:

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