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

Consolidated recipe №028 Dragee "Mosaic"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 122.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.15	0.15
3	Condir	70.0	1.00	0.70	0.12	0.086
4	Gloss	100.0	0.40	0.40	0.049	0.049
	Total	7.0 93.0	1001.60	931.37	123.10	114.47
	Losses 0.15%			1.37		0.17
	Output	7.0 93.0	1000.00	930.00		114.30
	Losses before baking/boiling, shrinkage 0.07355%	93.0	0.74	0.68	0.091	0.084
	Baking/boiling 0.01%		0.13		0.016
	Losses after baking/boiling, shrinkage 0.07355%	93.0	0.74	0.68	0.091	0.084

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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 122.78 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Body recipe	82.0	350.35	287.29	43.01	35.27
3	Watering syrup	80.0	171.17	136.94	21.02	16.81
4	Citric acid (E330)	98.0	2.00	1.96	0.25	0.24
5	Essence	—	2.00	—	0.25	—
6	Sign up
	Total	9.7 90.3	1038.02	937.22	127.45	115.07
	Losses 0.77%			7.22		0.89
	Output	7.0 93.0	1000.00	930.00	122.78	114.18
	Losses before baking/boiling, shrinkage 0.38493%	90.3	4.00	3.61	0.49	0.44
	Baking/boiling 2.92%		30.15		3.70
	Losses after baking/boiling, shrinkage 0.38493%	93.0	3.88	3.61	0.48	0.44

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 43.01 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Whipped hull recipe	73.0	508.40	371.13	21.87	15.96
3	Granulated sugar (for sprinkling)	99.85	96.20	96.06	4.14	4.13
	Total	24.7 75.3	1113.00	838.32	47.88	36.06
	Losses 2.2%			18.32		0.79
	Output	18.0 82.0	1000.00	820.00	43.01	35.27
	Losses before baking/boiling, shrinkage 1.09264%	75.3	12.16	9.16	0.52	0.39
	Baking/boiling 8.15%		89.67		3.86
	Losses after baking/boiling, shrinkage 1.09264%	82.0	11.17	9.16	0.48	0.39

Jelly body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 21.87 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	239.80	187.04	5.24	4.09
3	water	—	214.29	—	4.69	—
4	Agar (E406)	85.0	14.00	11.90	0.31	0.26
5	Citric acid (E330)	98.0	13.50	13.23	0.30	0.29
6	Sign up
7	Dye	—	0.95	—	0.021	—
	Total	27.0 73.0	1008.34	736.09	22.05	16.10
	Losses 0.83%			6.09		0.13
	Output	27.0 73.0	1000.00	730.00	21.87	15.96
	Losses before baking/boiling, shrinkage 0.41347%	73.0	4.17	3.04	0.091	0.067
	Losses after baking/boiling, shrinkage 0.41347%	73.0	4.17	3.04	0.091	0.067

Whipped hull recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 21.87 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	246.00	191.88	5.38	4.20
3	water	—	195.61	—	4.28	—
4	Raw egg white	12.0	22.50	2.70	0.49	0.059
5	Agar (E406)	85.0	14.00	11.90	0.31	0.26
6	Sign up
7	Vanillin	—	0.055	—	0.001	—
	Total	27.0 73.0	1009.67	737.06	22.08	16.12
	Losses 1.0%			7.06		0.15
	Output	27.0 73.0	1000.00	730.00	21.87	15.96
	Losses before baking/boiling, shrinkage 0.47872%	73.0	4.83	3.53	0.11	0.077
	Losses after baking/boiling, shrinkage 0.47872%	73.0	4.83	3.53	0.11	0.077

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 21.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	9.50	7.41
3	water	—	100.87	—	2.12	—
	Total	20.0 80.0	1005.07	804.06	21.12	16.90
	Losses 0.5%			4.06		0.085
	Output	20.0 80.0	1000.00	800.00	21.02	16.81
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.053	0.043
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.053	0.043

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.037	—
	Total	30.0 70.0	1011.34	707.94	0.12	0.087
	Losses 1.1%			7.94		0.001
	Output	30.0 70.0	1000.00	700.00	0.12	0.086
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.001	0.00
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.001	0.00

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.016	0.016
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.008	0.008
	Total	— 100.0	1000.00	1000.00	0.049	0.049
	Output	— 100.0	1000.00	1000.00	0.049	0.049

Consolidated recipe, k=1.001001
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 122.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	62.84	62.74	62.90	62.81
2	Granulated sugar	99.85	36.68	36.62	36.71	36.66
3	Starch syrup	78.0	20.13	15.70	20.15	15.71
4	water	—	11.12	—	11.13	—
5	Citric acid (E330)	98.0	0.69	0.68	0.69	0.68
6	Sign up	85.0	0.61	0.52	0.61	0.52
7	Raw egg white	12.0	0.49	0.059	0.49	0.059
8	Essence	—	0.27	—	0.27	—
9	Talc (E553(iii))	100.0	0.15	0.15	0.15	0.15
10	Dye	—	0.11	—	0.11	—
11	Sign up	100.0	0.025	0.025	0.025	0.025
12	Wax (E901)	100.0	0.016	0.016	0.016	0.016
13	Paraffin (E905c(i))	100.0	0.008	0.008	0.008	0.008
14	Vanillin	—	0.001	—	0.001	—
	Total		133.13	116.51	133.26	116.63
	Total phase loss 1.9%			2.22
	Other losses 0.1%					0.12
	General losses 2.0%					2.33
	Output	93.0	122.90	114.30	122.90	114.30

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Consolidated recipe №028 Dragee "Mosaic"

Recipe on №028 Dragee "Mosaic" contained in handbooks:

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