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

Consolidated recipe: №034 Dragee "Raspberry"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 343.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.41	0.41
3	Condir	70.0	1.00	0.70	0.34	0.24
4	Gloss	100.0	0.40	0.40	0.14	0.14
	Total	5.0 95.0	1001.60	951.35	344.35	327.07
	Losses 0.14%			1.35		0.46
	Output	5.0 95.0	1000.00	950.00		326.61
	Losses before baking/boiling, shrinkage 0.07095%	95.0	0.71	0.68	0.24	0.23
	Baking/boiling 0.02%		0.18		0.061
	Losses after baking/boiling, shrinkage 0.07095%	95.0	0.71	0.68	0.24	0.23

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Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 343.46 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	240.30	239.94	82.53	82.41
3	Watering syrup	80.0	35.00	28.00	12.02	9.62
4	Paint red	—	0.30	—	0.10	—
5	Yellow paint	—	0.10	—	0.034	—
	Total	7.3 92.7	1026.50	951.17	352.56	326.68
	Losses 0.12%			1.17		0.40
	Output	5.0 95.0	1000.00	950.00	343.46	326.28
	Losses before baking/boiling, shrinkage 0.06137%	92.7	0.63	0.58	0.22	0.20
	Baking/boiling 2.46%		25.26		8.67
	Losses after baking/boiling, shrinkage 0.06137%	95.0	0.61	0.58	0.21	0.20

Knurling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 257.87 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	317.60	317.12	81.90	81.78
3	Watering syrup for rolling	74.0	51.60	38.18	13.31	9.85
4	water	—	14.36	—	3.70	—
	Total	9.0 91.0	1010.66	919.70	260.61	237.16
	Losses 1.1%			9.70		2.50
	Output	9.0 91.0	1000.00	910.00	257.87	234.66
	Losses before baking/boiling, shrinkage 0.52722%	91.0	5.33	4.85	1.37	1.25
	Losses after baking/boiling, shrinkage 0.52722%	91.0	5.33	4.85	1.37	1.25

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 161.71 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Lipstick recipe	91.0	319.00	290.29	51.58	46.94
3	Raspberry podvarka	69.0	148.90	102.74	24.08	16.61
4	Essence	—	5.90	—	0.95	—
5	Citric acid (E330)	98.0	3.20	3.14	0.52	0.51
	Total	15.9 84.1	1073.40	903.11	173.58	146.04
	Losses 0.34%			3.11		0.50
	Output	10.0 90.0	1000.00	900.00	161.71	145.54
	Losses before baking/boiling, shrinkage 0.17202%	84.1	1.85	1.55	0.30	0.25
	Baking/boiling 6.52%		69.83		11.29
	Losses after baking/boiling, shrinkage 0.17202%	90.0	1.73	1.55	0.28	0.25

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 96.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	149.44	—	14.41	—
	Total	15.0 85.0	1004.84	854.12	96.91	82.37
	Losses 0.48%			4.12		0.40
	Output	15.0 85.0	1000.00	850.00	96.44	81.98
	Losses before baking/boiling, shrinkage 0.241%	85.0	2.42	2.06	0.23	0.20
	Losses after baking/boiling, shrinkage 0.241%	85.0	2.42	2.06	0.23	0.20

Lipstick recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 51.58 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Glucose-protein concentrate	80.0	236.90	189.52	12.22	9.78
3	water	—	42.26	—	2.18	—
	Total	9.0 91.0	1008.16	917.43	52.01	47.33
	Losses 0.81%			7.43		0.38
	Output	9.0 91.0	1000.00	910.00	51.58	46.94
	Losses before baking/boiling, shrinkage 0.40475%	91.0	4.08	3.71	0.21	0.19
	Losses after baking/boiling, shrinkage 0.40475%	91.0	4.08	3.71	0.21	0.19

Watering syrup for rolling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.31 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	284.20	283.77	3.78	3.78
3	Starch syrup	78.0	284.20	221.68	3.78	2.95
4	water	—	90.19	—	1.20	—
	Total	26.0 74.0	1020.39	755.09	13.58	10.05
	Losses 2.0%			15.09		0.20
	Output	26.0 74.0	1000.00	740.00	13.31	9.85
	Losses before baking/boiling, shrinkage 0.99933%	74.0	10.20	7.55	0.14	0.10
	Losses after baking/boiling, shrinkage 0.99933%	74.0	10.20	7.55	0.14	0.10

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 12.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	5.43	4.24
3	water	—	100.87	—	1.21	—
	Total	20.0 80.0	1005.07	804.06	12.08	9.67
	Losses 0.5%			4.06		0.049
	Output	20.0 80.0	1000.00	800.00	12.02	9.62
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.030	0.024
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.030	0.024

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.10	—
	Total	30.0 70.0	1011.34	707.94	0.35	0.24
	Losses 1.1%			7.94		0.003
	Output	30.0 70.0	1000.00	700.00	0.34	0.24
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.002	0.001
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.002	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 0.14 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.046	0.046
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.023	0.023
	Total	— 100.0	1000.00	1000.00	0.14	0.14
	Output	— 100.0	1000.00	1000.00	0.14	0.14

Consolidated recipe, k=1.003276
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 343.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	164.43	164.18	164.97	164.72
2	Granulated sugar	99.85	129.56	129.37	129.99	129.79
3	Raspberry podvarka	69.0	28.89	19.94	28.99	20.00
4	water	—	22.81	—	22.89	—
5	Glucose-protein concentrate	80.0	12.22	9.78	12.26	9.81
6	Sign up	78.0	9.22	7.19	9.25	7.21
7	Essence	—	0.95	—	0.96	—
8	Citric acid (E330)	98.0	0.52	0.51	0.52	0.51
9	Talc (E553(iii))	100.0	0.41	0.41	0.41	0.41
10	Paint red	—	0.10	—	0.10	—
11	Sign up	100.0	0.069	0.069	0.069	0.069
12	Wax (E901)	100.0	0.046	0.046	0.046	0.046
13	Yellow paint	—	0.034	—	0.034	—
14	Paraffin (E905c(i))	100.0	0.023	0.023	0.023	0.023
	Total		369.29	331.51	370.50	332.60
	Total phase loss 1.5%			4.90
	Other losses 0.33%					1.09
	General losses 1.8%					5.99
	Output	95.0	343.80	326.61	343.80	326.61

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 №034 Dragee "Raspberry" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №034 Dragee "Raspberry"

Recipe on №034 Dragee "Raspberry" contained in handbooks:

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