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

Consolidated recipe Knurling recipe

Knurling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 842.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85362.20 361.66 305.12 304.66 
3Watering syrup recipe74.0 69.80 51.65 58.80 43.51 
Total6.4 93.6 1017.00 951.51 856.72 801.55 
Losses 1.7%16.51 13.91 
Output6.5 93.5 1000.00 935.00 787.64 
Losses before baking/boiling, shrinkage 0.8675%93.6 8.82 8.25 7.43 6.95 
Baking/boiling -0.06%-0.65 -0.55 
Losses after baking/boiling, shrinkage 0.8675%93.5 8.83 8.25 7.44 6.95 
List of recipes
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 492.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.40 39.82 23.36 19.62 
Total11.7 88.3 1042.30 920.30 513.65 453.53 
Output8.0 92.0 1000.00 920.30 492.80 453.53 
Losses before baking/boiling, shrinkage 0.01643%88.3 0.17 0.15 0.0840.075
Baking/boiling 4.03%41.96 20.68 
Losses after baking/boiling, shrinkage 0.01643%92.0 0.16 0.15 0.0810.075
Creamy lipstick recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 490.29 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 283.40 209.72 138.95 102.82 
3Starch syrup78.0 85.10 66.38 41.72 32.54 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 42.80 35.95 20.98 17.63 
5water—  16.08 —   7.88 —   
Total11.5 88.5 1010.48 894.27 495.43 438.45 
Losses 1.0%9.27 4.55 
Output11.5 88.5 1000.00 885.00 490.29 433.91 
Losses before baking/boiling, shrinkage 0.51837%88.5 5.24 4.64 2.57 2.27 
Losses after baking/boiling, shrinkage 0.51837%88.5 5.24 4.64 2.57 2.27 
Watering syrup recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 58.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 302.60 223.92 17.79 13.17 
3Granulated sugar99.85267.90 267.50 15.75 15.73 
4water—  111.08 —   6.53 —   
Total26.0 74.0 1005.28 743.91 59.11 43.74 
Losses 0.53%3.91 0.23 
Output26.0 74.0 1000.00 740.00 58.80 43.51 
Losses before baking/boiling, shrinkage 0.26268%74.0 2.64 1.95 0.16 0.11 
Losses after baking/boiling, shrinkage 0.26268%74.0 2.64 1.95 0.16 0.11 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 842.4 kg finished product
in kind
in solids
1Sign up99.85305.12 304.66 
2Granulated sugar99.85301.64 301.19 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 156.74 115.99 
4Starch syrup78.0 60.76 47.39 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 44.34 37.25 
6Sign up—  14.41 —   
Total883.01 806.48 
General losses 2.3%18.83 
Output93.5 842.40 787.64 
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