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All groups → All products → Dragee → Dragee fondant → №034 Dragee "Raspberry" → Coating recipe → Consolidated recipe

Consolidated recipe: Coating recipe

Coating recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 363.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85240.30 239.94 87.37 87.24 
3Watering syrup80.0 35.00 28.00 12.73 10.18 
4Paint red—  0.30 —   0.11 —   
5Yellow paint—  0.10 —   0.036—   
Total7.3 92.7 1026.50 951.17 373.24 345.84 
Losses 0.12%1.17 0.42 
Output5.0 95.0 1000.00 950.00 345.42 
Losses before baking/boiling, shrinkage 0.06137%92.7 0.63 0.58 0.23 0.21 
Baking/boiling 2.46%25.26 9.18 
Losses after baking/boiling, shrinkage 0.06137%95.0 0.61 0.58 0.22 0.21 
List of recipes
Knurling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 272.99 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85317.60 317.12 86.70 86.57 
3Watering syrup for rolling74.0 51.60 38.18 14.09 10.42 
4water—  14.36 —   3.92 —   
Total9.0 91.0 1010.66 919.70 275.90 251.07 
Losses 1.1%9.70 2.65 
Output9.0 91.0 1000.00 910.00 272.99 248.42 
Losses before baking/boiling, shrinkage 0.52722%91.0 5.33 4.85 1.45 1.32 
Losses after baking/boiling, shrinkage 0.52722%91.0 5.33 4.85 1.45 1.32 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 171.19 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Lipstick recipe91.0 319.00 290.29 54.61 49.70 
3Raspberry podvarka69.0 148.90 102.74 25.49 17.59 
4Essence—  5.90 —   1.01 —   
5Citric acid (E330)98.0 3.20 3.14 0.55 0.54 
Total15.9 84.1 1073.40 903.11 183.76 154.61 
Losses 0.34%3.11 0.53 
Output10.0 90.0 1000.00 900.00 171.19 154.07 
Losses before baking/boiling, shrinkage 0.17202%84.1 1.85 1.55 0.32 0.27 
Baking/boiling 6.52%69.83 11.95 
Losses after baking/boiling, shrinkage 0.17202%90.0 1.73 1.55 0.30 0.27 
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 102.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  149.44 —   15.26 —   
Total15.0 85.0 1004.84 854.12 102.59 87.20 
Losses 0.48%4.12 0.42 
Output15.0 85.0 1000.00 850.00 102.10 86.78 
Losses before baking/boiling, shrinkage 0.241%85.0 2.42 2.06 0.25 0.21 
Losses after baking/boiling, shrinkage 0.241%85.0 2.42 2.06 0.25 0.21 
Lipstick recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 54.61 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Glucose-protein concentrate80.0 236.90 189.52 12.94 10.35 
3water—  42.26 —   2.31 —   
Total9.0 91.0 1008.16 917.43 55.06 50.10 
Losses 0.81%7.43 0.41 
Output9.0 91.0 1000.00 910.00 54.61 49.70 
Losses before baking/boiling, shrinkage 0.40475%91.0 4.08 3.71 0.22 0.20 
Losses after baking/boiling, shrinkage 0.40475%91.0 4.08 3.71 0.22 0.20 
Watering syrup for rolling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 14.09 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85284.20 283.77 4.00 4.00 
3Starch syrup78.0 284.20 221.68 4.00 3.12 
4water—  90.19 —   1.27 —   
Total26.0 74.0 1020.39 755.09 14.37 10.64 
Losses 2.0%15.09 0.21 
Output26.0 74.0 1000.00 740.00 14.09 10.42 
Losses before baking/boiling, shrinkage 0.99933%74.0 10.20 7.55 0.14 0.11 
Losses after baking/boiling, shrinkage 0.99933%74.0 10.20 7.55 0.14 0.11 
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 12.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 5.75 4.49 
3water—  100.87 —   1.28 —   
Total20.0 80.0 1005.07 804.06 12.79 10.23 
Losses 0.5%4.06 0.052
Output20.0 80.0 1000.00 800.00 12.73 10.18 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0320.026
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0320.026
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 363.6 kg finished product
in kind
in solids
1Sign up99.85174.07 173.81 
2Granulated sugar99.85136.90 136.70 
3Raspberry podvarka69.0 30.59 21.11 
4water—  24.04 —   
5Glucose-protein concentrate80.0 12.94 10.35 
6Sign up78.0 9.76 7.61 
7Essence—  1.01 —   
8Citric acid (E330)98.0 0.55 0.54 
9Paint red—  0.11 —   
10Yellow paint—  0.036—   
Total390.00 350.11 
General losses 1.3%4.69 
Output95.0 363.60 345.42 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №034 Dragee "Raspberry" (Coating recipe) contained in handbooks:

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