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All groups → All products → Dragee → Dragee fondant → №032 Chocolate dragee "Health" → Body recipe → Consolidated recipe

Consolidated recipe Body recipe

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 171.1 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	47.40	39.82	8.11	6.81
	Total	11.7 88.3	1042.30	920.30	178.34	157.46
	Output	8.0 92.0	1000.00	920.30		157.46
	Losses before baking/boiling, shrinkage 0.01643%	88.3	0.17	0.15	0.029	0.026
	Baking/boiling 4.03%		41.96		7.18
	Losses after baking/boiling, shrinkage 0.01643%	92.0	0.16	0.15	0.028	0.026

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 170.23 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	283.40	209.72	48.24	35.70
3	Starch syrup	78.0	85.10	66.38	14.49	11.30
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	42.80	35.95	7.29	6.12
5	water	—	16.08	—	2.74	—
	Total	11.5 88.5	1010.48	894.27	172.01	152.23
	Losses 1.0%			9.27		1.58
	Output	11.5 88.5	1000.00	885.00	170.23	150.65
	Losses before baking/boiling, shrinkage 0.51837%	88.5	5.24	4.64	0.89	0.79
	Losses after baking/boiling, shrinkage 0.51837%	88.5	5.24	4.64	0.89	0.79

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 171.1 kg finished product
			in kind	in solids
1	Sign up	99.85	99.26	99.11
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	48.24	35.70
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	15.40	12.93
4	Starch syrup	78.0	14.49	11.30
5	water	—	2.74	—
	Total		180.12	159.04
	General losses 1.0%			1.63
	Output	92.0	171.10	157.41

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Consolidated recipe Body recipe

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