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All groups → All products → Dragee → Dragee fondant → №033 Dragee "Cosmos" → Glossing recipe → Consolidated recipe

Consolidated recipe: №033 Dragee "Cosmos"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 131 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.16	0.16
3	Condir	70.0	1.00	0.70	0.13	0.092
4	Gloss	100.0	0.60	0.60	0.079	0.079
	Total	5.0 95.0	1001.80	951.55	131.24	124.65
	Losses 0.16%			1.55		0.20
	Output	5.0 95.0	1000.00	950.00		124.45
	Losses before baking/boiling, shrinkage 0.08145%	95.0	0.82	0.78	0.11	0.10
	Baking/boiling 0.02%		0.17		0.022
	Losses after baking/boiling, shrinkage 0.08145%	95.0	0.82	0.78	0.11	0.10

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Coating with chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 130.87 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	255.70	253.40	33.46	33.16
3	Vanillin	—	0.10	—	0.013	—
	Total	5.5 94.5	1006.20	951.27	131.68	124.49
	Losses 0.13%			1.27		0.17
	Output	5.0 95.0	1000.00	950.00	130.87	124.33
	Losses before baking/boiling, shrinkage 0.06679%	94.5	0.67	0.64	0.088	0.083
	Baking/boiling 0.48%		4.86		0.64
	Losses after baking/boiling, shrinkage 0.06679%	95.0	0.67	0.64	0.088	0.083

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 98.2 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	128.40	128.21	12.61	12.59
3	Cocoa powder [Skurikhin]	95.0	40.50	38.48	3.98	3.78
4	Watering syrup	80.0	31.80	25.44	3.12	2.50
	Total	8.1 91.9	1018.90	936.68	100.06	91.99
	Losses 0.71%			6.68		0.66
	Output	7.0 93.0	1000.00	930.00	98.20	91.33
	Losses before baking/boiling, shrinkage 0.35681%	91.9	3.64	3.34	0.36	0.33
	Baking/boiling 1.15%		11.67		1.15
	Losses after baking/boiling, shrinkage 0.35681%	93.0	3.59	3.34	0.35	0.33

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 80.35 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	121.00	120.82	9.72	9.71
3	Cocoa powder [Skurikhin]	95.0	41.60	39.52	3.34	3.18
4	Watering syrup	80.0	32.70	26.16	2.63	2.10
	Total	9.7 90.3	1010.60	912.12	81.20	73.29
	Losses 0.23%			2.12		0.17
	Output	9.0 91.0	1000.00	910.00	80.35	73.12
	Losses before baking/boiling, shrinkage 0.11597%	90.3	1.17	1.06	0.094	0.085
	Baking/boiling 0.82%		8.27		0.66
	Losses after baking/boiling, shrinkage 0.11597%	91.0	1.16	1.06	0.093	0.085

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 65.51 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Lipstick recipe	91.0	352.40	320.68	23.09	21.01
3	Lemon essence	—	6.00	—	0.39	—
4	Citric acid (E330)	98.0	1.50	1.47	0.10	0.10
	Total	13.4 86.6	1031.90	893.35	67.60	58.52
	Losses 0.38%			3.35		0.22
	Output	11.0 89.0	1000.00	890.00	65.51	58.30
	Losses before baking/boiling, shrinkage 0.18772%	86.6	1.94	1.68	0.13	0.11
	Baking/boiling 2.73%		28.08		1.84
	Losses after baking/boiling, shrinkage 0.18772%	89.0	1.88	1.68	0.12	0.11

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 44.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	149.44	—	6.58	—
	Total	15.0 85.0	1004.84	854.12	44.24	37.60
	Losses 0.48%			4.12		0.18
	Output	15.0 85.0	1000.00	850.00	44.02	37.42
	Losses before baking/boiling, shrinkage 0.241%	85.0	2.42	2.06	0.11	0.091
	Losses after baking/boiling, shrinkage 0.241%	85.0	2.42	2.06	0.11	0.091

Lipstick recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 23.09 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	242.90	189.46	5.61	4.37
3	water	—	36.20	—	0.84	—
	Total	9.0 91.0	1008.10	917.37	23.27	21.18
	Losses 0.8%			7.37		0.17
	Output	9.0 91.0	1000.00	910.00	23.09	21.01
	Losses before baking/boiling, shrinkage 0.40161%	91.0	4.05	3.68	0.093	0.085
	Losses after baking/boiling, shrinkage 0.40161%	91.0	4.05	3.68	0.093	0.085

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 5.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	2.60	2.03
3	water	—	100.87	—	0.58	—
	Total	20.0 80.0	1005.07	804.06	5.78	4.62
	Losses 0.5%			4.06		0.023
	Output	20.0 80.0	1000.00	800.00	5.75	4.60
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.015	0.012
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.015	0.012

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.040	—
	Total	30.0 70.0	1011.34	707.94	0.13	0.093
	Losses 1.1%			7.94		0.001
	Output	30.0 70.0	1000.00	700.00	0.13	0.092
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.001	0.001
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.001	0.001

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.026	0.026
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.013	0.013
	Total	— 100.0	1000.00	1000.00	0.079	0.079
	Output	— 100.0	1000.00	1000.00	0.079	0.079

Consolidated recipe, k=1.009019
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 131 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	57.18	57.09	57.69	57.61
2	Chocolate glaze [Skurikhin]	99.1	33.46	33.16	33.76	33.46
3	Powdered sugar	99.85	22.33	22.30	22.53	22.50
4	Starch syrup	78.0	8.21	6.40	8.28	6.46
5	water	—	8.03	—	8.11	—
6	Sign up	95.0	7.32	6.95	7.39	7.02
7	Lemon essence	—	0.39	—	0.40	—
8	Talc (E553(iii))	100.0	0.16	0.16	0.16	0.16
9	Citric acid (E330)	98.0	0.10	0.10	0.10	0.10
10	Vegetable oil	100.0	0.039	0.039	0.040	0.040
11	Sign up	100.0	0.026	0.026	0.026	0.026
12	Paraffin (E905c(i))	100.0	0.013	0.013	0.013	0.013
13	Vanillin	—	0.013	—	0.013	—
	Total		137.28	126.24	138.51	127.38
	Total phase loss 1.4%			1.79
	Other losses 0.89%					1.14
	General losses 2.3%					2.93
	Output	95.0	131.00	124.45	131.00	124.45

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 №033 Dragee "Cosmos" contained in handbooks:

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Consolidated recipe: №033 Dragee "Cosmos"

Recipe on №033 Dragee "Cosmos" contained in handbooks:

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