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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 155.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Nonpareil98.5 352.80 347.51 54.93 54.11 
3Condir70.0 107.00 74.90 16.66 11.66 
Total7.5 92.5 1017.40 940.98 158.41 146.51 
Losses 0.1%0.98 0.15 
Output6.0 94.0 1000.00 940.00 146.36 
Losses before baking/boiling, shrinkage 0.05186%92.5 0.53 0.49 0.0820.076
Baking/boiling 1.61%16.35 2.55 
Losses after baking/boiling, shrinkage 0.05186%94.0 0.52 0.49 0.0810.076
List of recipes
Coating recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 86.82 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85225.30 224.96 19.56 19.53 
3Watering syrup80.0 45.80 36.64 3.98 3.18 
Total8.3 91.7 1021.10 936.60 88.65 81.31 
Losses 0.7%6.60 0.57 
Output7.0 93.0 1000.00 930.00 86.82 80.74 
Losses before baking/boiling, shrinkage 0.35245%91.7 3.60 3.30 0.31 0.29 
Baking/boiling 1.37%13.95 1.21 
Losses after baking/boiling, shrinkage 0.35245%93.0 3.55 3.30 0.31 0.29 
Recipe for 2nd knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 65.11 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85164.50 164.25 10.71 10.70 
3Watering syrup80.0 52.20 41.76 3.40 2.72 
Total11.3 88.7 1017.50 902.71 66.25 58.78 
Losses 0.3%2.71 0.18 
Output10.0 90.0 1000.00 900.00 65.11 58.60 
Losses before baking/boiling, shrinkage 0.15006%88.7 1.53 1.35 0.10 0.088
Baking/boiling 1.42%14.47 0.94 
Losses after baking/boiling, shrinkage 0.15006%90.0 1.51 1.35 0.10 0.088
Nonpareil
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 54.93 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Watering syrup80.0 108.40 86.72 5.95 4.76 
3Granulated sugar99.853.00 3.00 0.16 0.16 
Total2.3 97.7 1023.80 1000.75 56.24 54.97 
Losses 1.6%15.75 0.86 
Output1.5 98.5 1000.00 985.00 54.93 54.11 
Losses before baking/boiling, shrinkage 0.78676%97.7 8.05 7.87 0.44 0.43 
Baking/boiling 0.76%7.75 0.43 
Losses after baking/boiling, shrinkage 0.78676%98.5 7.99 7.87 0.44 0.43 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 52.14 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85185.10 184.82 9.65 9.64 
3Watering syrup80.0 38.40 30.72 2.00 1.60 
Total14.9 85.1 1026.30 873.84 53.51 45.56 
Losses 0.44%3.84 0.20 
Output13.0 87.0 1000.00 870.00 52.14 45.36 
Losses before baking/boiling, shrinkage 0.21963%85.1 2.25 1.92 0.12 0.10 
Baking/boiling 2.13%21.84 1.14 
Losses after baking/boiling, shrinkage 0.21963%87.0 2.21 1.92 0.12 0.10 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 41.86 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 228.40 178.15 9.56 7.46 
3Fruit and berry cooking69.0 111.40 76.87 4.66 3.22 
4water—  86.78 —   3.63 —   
5Citric acid (E330)98.0 24.10 23.62 1.01 0.99 
6Sign up
7Essence of fruit and berry—  6.00 —   0.25 —   
Total18.0 82.0 1002.78 822.28 41.98 34.42 
Losses 0.28%2.28 0.10 
Output18.0 82.0 1000.00 820.00 41.86 34.33 
Losses before baking/boiling, shrinkage 0.13884%82.0 1.39 1.14 0.0580.048
Losses after baking/boiling, shrinkage 0.13884%82.0 1.39 1.14 0.0580.048
Condir
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.66 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  295.71 —   4.93 —   
3Gelatin86.0 33.30 28.64 0.55 0.48 
4Essence of fruit and berry—  2.00 —   0.033—   
Total30.0 70.0 1011.31 707.92 16.85 11.79 
Losses 1.1%7.92 0.13 
Output30.0 70.0 1000.00 700.00 16.66 11.66 
Losses before baking/boiling, shrinkage 0.55921%70.0 5.66 3.96 0.0940.066
Losses after baking/boiling, shrinkage 0.55921%70.0 5.66 3.96 0.0940.066
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 15.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 6.93 5.41 
3water—  100.87 —   1.55 —   
Total20.0 80.0 1005.07 804.06 15.41 12.33 
Losses 0.5%4.06 0.062
Output20.0 80.0 1000.00 800.00 15.33 12.27 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0390.031
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0390.031
Consolidated recipe, k=1.002869
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 155.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8590.04 89.91 90.30 90.16 
2Granulated sugar99.8540.83 40.77 40.95 40.89 
3Starch syrup78.0 16.49 12.86 16.54 12.90 
4water—  10.11 —   10.13 —   
5Fruit and berry cooking69.0 4.66 3.22 4.68 3.23 
6Sign up98.0 1.01 0.99 1.01 0.99 
7Gelatin86.0 0.55 0.48 0.56 0.48 
8Agar (E406)85.0 0.46 0.39 0.46 0.39 
9Essence of fruit and berry—  0.28 —   0.29 —   
Total164.44 148.61 164.91 149.04 
Total phase loss 1.5%2.26 
Other losses 0.29%0.43 
General losses 1.8%2.68 
Output94.0 155.70 146.36 155.70 146.36 
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Recipe on №021 Dragee "Gelite" ("Flower") contained in handbooks:

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