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All groups → All products → Dragee → Dragee jelly → №021 Dragee "Gelite" ("Flower") → Sprinkle with non-parcels → Consolidated recipe

Consolidated recipe: №021 Dragee "Gelite" ("Flower")

Sprinkle with non-parcels
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 641 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Nonpareil	98.5	352.80	347.51	226.14	222.75
3	Condir	70.0	107.00	74.90	68.59	48.01
	Total	7.5 92.5	1017.40	940.98	652.15	603.17
	Losses 0.1%			0.98		0.63
	Output	6.0 94.0	1000.00	940.00		602.54
	Losses before baking/boiling, shrinkage 0.05186%	92.5	0.53	0.49	0.34	0.31
	Baking/boiling 1.61%		16.35		10.48
	Losses after baking/boiling, shrinkage 0.05186%	94.0	0.52	0.49	0.33	0.31

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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 357.42 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	225.30	224.96	80.53	80.41
3	Watering syrup	80.0	45.80	36.64	16.37	13.10
	Total	8.3 91.7	1021.10	936.60	364.96	334.76
	Losses 0.7%			6.60		2.36
	Output	7.0 93.0	1000.00	930.00	357.42	332.40
	Losses before baking/boiling, shrinkage 0.35245%	91.7	3.60	3.30	1.29	1.18
	Baking/boiling 1.37%		13.95		4.99
	Losses after baking/boiling, shrinkage 0.35245%	93.0	3.55	3.30	1.27	1.18

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 268.07 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	164.50	164.25	44.10	44.03
3	Watering syrup	80.0	52.20	41.76	13.99	11.19
	Total	11.3 88.7	1017.50	902.71	272.76	241.99
	Losses 0.3%			2.71		0.73
	Output	10.0 90.0	1000.00	900.00	268.07	241.26
	Losses before baking/boiling, shrinkage 0.15006%	88.7	1.53	1.35	0.41	0.36
	Baking/boiling 1.42%		14.47		3.88
	Losses after baking/boiling, shrinkage 0.15006%	90.0	1.51	1.35	0.40	0.36

Nonpareil
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 226.14 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Watering syrup	80.0	108.40	86.72	24.51	19.61
3	Granulated sugar	99.85	3.00	3.00	0.68	0.68
	Total	2.3 97.7	1023.80	1000.75	231.53	226.31
	Losses 1.6%			15.75		3.56
	Output	1.5 98.5	1000.00	985.00	226.14	222.75
	Losses before baking/boiling, shrinkage 0.78676%	97.7	8.05	7.87	1.82	1.78
	Baking/boiling 0.76%		7.75		1.75
	Losses after baking/boiling, shrinkage 0.78676%	98.5	7.99	7.87	1.81	1.78

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 214.67 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	185.10	184.82	39.73	39.68
3	Watering syrup	80.0	38.40	30.72	8.24	6.59
	Total	14.9 85.1	1026.30	873.84	220.31	187.58
	Losses 0.44%			3.84		0.82
	Output	13.0 87.0	1000.00	870.00	214.67	186.76
	Losses before baking/boiling, shrinkage 0.21963%	85.1	2.25	1.92	0.48	0.41
	Baking/boiling 2.13%		21.84		4.69
	Losses after baking/boiling, shrinkage 0.21963%	87.0	2.21	1.92	0.47	0.41

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 172.34 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	228.40	178.15	39.36	30.70
3	Fruit and berry cooking	69.0	111.40	76.87	19.20	13.25
4	water	—	86.78	—	14.96	—
5	Citric acid (E330)	98.0	24.10	23.62	4.15	4.07
6	Sign up
7	Essence of fruit and berry	—	6.00	—	1.03	—
	Total	18.0 82.0	1002.78	822.28	172.81	141.71
	Losses 0.28%			2.28		0.39
	Output	18.0 82.0	1000.00	820.00	172.34	141.31
	Losses before baking/boiling, shrinkage 0.13884%	82.0	1.39	1.14	0.24	0.20
	Losses after baking/boiling, shrinkage 0.13884%	82.0	1.39	1.14	0.24	0.20

Condir
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 68.59 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	295.71	—	20.28	—
3	Gelatin	86.0	33.30	28.64	2.28	1.96
4	Essence of fruit and berry	—	2.00	—	0.14	—
	Total	30.0 70.0	1011.31	707.92	69.36	48.55
	Losses 1.1%			7.92		0.54
	Output	30.0 70.0	1000.00	700.00	68.59	48.01
	Losses before baking/boiling, shrinkage 0.55921%	70.0	5.66	3.96	0.39	0.27
	Losses after baking/boiling, shrinkage 0.55921%	70.0	5.66	3.96	0.39	0.27

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 63.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	28.54	22.26
3	water	—	100.87	—	6.37	—
	Total	20.0 80.0	1005.07	804.06	63.44	50.75
	Losses 0.5%			4.06		0.26
	Output	20.0 80.0	1000.00	800.00	63.12	50.50
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.16	0.13
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.16	0.13

Consolidated recipe, k=1.002869
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 641 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	370.69	370.14	371.76	371.20
2	Granulated sugar	99.85	168.09	167.84	168.57	168.32
3	Starch syrup	78.0	67.90	52.96	68.09	53.11
4	water	—	41.61	—	41.72	—
5	Fruit and berry cooking	69.0	19.20	13.25	19.25	13.28
6	Sign up	98.0	4.15	4.07	4.17	4.08
7	Gelatin	86.0	2.28	1.96	2.29	1.97
8	Agar (E406)	85.0	1.90	1.61	1.90	1.62
9	Essence of fruit and berry	—	1.17	—	1.17	—
	Total		676.99	611.83	678.93	613.58
	Total phase loss 1.5%			9.29
	Other losses 0.29%					1.76
	General losses 1.8%					11.04
	Output	94.0	641.00	602.54	641.00	602.54

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 №021 Dragee "Gelite" ("Flower") contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №021 Dragee "Gelite" ("Flower")

Recipe on №021 Dragee "Gelite" ("Flower") contained in handbooks:

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