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All groups → All products → Dragee → Dragee fondant → №033 Dragee "Cosmos" → Coating with chocolate → Consolidated recipe

Consolidated recipe Coating with chocolate

Coating with chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 952.7 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	255.70	253.40	243.61	241.41
3	Vanillin	—	0.10	—	0.10	—
	Total	5.5 94.5	1006.20	951.27	958.61	906.28
	Losses 0.13%			1.27		1.21
	Output	5.0 95.0	1000.00	950.00		905.06
	Losses before baking/boiling, shrinkage 0.06679%	94.5	0.67	0.64	0.64	0.61
	Baking/boiling 0.48%		4.86		4.63
	Losses after baking/boiling, shrinkage 0.06679%	95.0	0.67	0.64	0.64	0.61

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Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 714.91 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	128.40	128.21	91.79	91.66
3	Cocoa powder [Skurikhin]	95.0	40.50	38.48	28.95	27.51
4	Watering syrup	80.0	31.80	25.44	22.73	18.19
	Total	8.1 91.9	1018.90	936.68	728.42	669.64
	Losses 0.71%			6.68		4.78
	Output	7.0 93.0	1000.00	930.00	714.91	664.86
	Losses before baking/boiling, shrinkage 0.35681%	91.9	3.64	3.34	2.60	2.39
	Baking/boiling 1.15%		11.67		8.34
	Losses after baking/boiling, shrinkage 0.35681%	93.0	3.59	3.34	2.57	2.39

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 584.94 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	121.00	120.82	70.78	70.67
3	Cocoa powder [Skurikhin]	95.0	41.60	39.52	24.33	23.12
4	Watering syrup	80.0	32.70	26.16	19.13	15.30
	Total	9.7 90.3	1010.60	912.12	591.14	533.53
	Losses 0.23%			2.12		1.24
	Output	9.0 91.0	1000.00	910.00	584.94	532.29
	Losses before baking/boiling, shrinkage 0.11597%	90.3	1.17	1.06	0.69	0.62
	Baking/boiling 0.82%		8.27		4.83
	Losses after baking/boiling, shrinkage 0.11597%	91.0	1.16	1.06	0.68	0.62

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 476.9 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Lipstick recipe	91.0	352.40	320.68	168.06	152.93
3	Lemon essence	—	6.00	—	2.86	—
4	Citric acid (E330)	98.0	1.50	1.47	0.72	0.70
	Total	13.4 86.6	1031.90	893.35	492.11	426.04
	Losses 0.38%			3.35		1.60
	Output	11.0 89.0	1000.00	890.00	476.90	424.44
	Losses before baking/boiling, shrinkage 0.18772%	86.6	1.94	1.68	0.92	0.80
	Baking/boiling 2.73%		28.08		13.39
	Losses after baking/boiling, shrinkage 0.18772%	89.0	1.88	1.68	0.90	0.80

Body syrup Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 320.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	149.44	—	47.89	—
	Total	15.0 85.0	1004.84	854.12	322.03	273.72
	Losses 0.48%			4.12		1.32
	Output	15.0 85.0	1000.00	850.00	320.48	272.40
	Losses before baking/boiling, shrinkage 0.241%	85.0	2.42	2.06	0.78	0.66
	Losses after baking/boiling, shrinkage 0.241%	85.0	2.42	2.06	0.78	0.66

Lipstick recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 168.06 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	242.90	189.46	40.82	31.84
3	water	—	36.20	—	6.08	—
	Total	9.0 91.0	1008.10	917.37	169.42	154.17
	Losses 0.8%			7.37		1.24
	Output	9.0 91.0	1000.00	910.00	168.06	152.93
	Losses before baking/boiling, shrinkage 0.40161%	91.0	4.05	3.68	0.68	0.62
	Losses after baking/boiling, shrinkage 0.40161%	91.0	4.05	3.68	0.68	0.62

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 41.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	18.93	14.76
3	water	—	100.87	—	4.22	—
	Total	20.0 80.0	1005.07	804.06	42.07	33.66
	Losses 0.5%			4.06		0.17
	Output	20.0 80.0	1000.00	800.00	41.86	33.49
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.11	0.085
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.11	0.085

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 952.7 kg finished product
			in kind	in solids
1	Sign up	99.85	415.58	414.95
2	Chocolate glaze [Skurikhin]	99.1	243.61	241.41
3	Powdered sugar	99.85	162.57	162.33
4	Starch syrup	78.0	59.75	46.60
5	water	—	58.20	—
6	Sign up	95.0	53.29	50.62
7	Lemon essence	—	2.86	—
8	Citric acid (E330)	98.0	0.72	0.70
9	Vanillin	—	0.10	—
	Total		996.66	916.62
	General losses 1.3%			11.55
	Output	95.0	952.70	905.06

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Recipe on №033 Dragee "Cosmos" (Coating with chocolate) contained in handbooks:

1973 Dragee recipes.

Consolidated recipe Coating with chocolate

Recipe on №033 Dragee "Cosmos" (Coating with chocolate) contained in handbooks:

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