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All groups → All products → Dragee → Dragee fondant → №036 Dragee "Snowball" → 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 164.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 267.30 264.89 44.08 43.68 
3Vanillin—  0.10 —   0.016—   
Total6.5 93.5 1003.40 938.33 165.46 154.73 
Losses 0.36%3.33 0.55 
Output6.5 93.5 1000.00 935.00 154.18 
Losses before baking/boiling, shrinkage 0.17767%93.5 1.78 1.67 0.29 0.27 
Baking/boiling -0.02%-0.17 -0.027
Losses after baking/boiling, shrinkage 0.17767%93.5 1.78 1.67 0.29 0.27 
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 121.37 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85115.60 115.43 14.03 14.01 
3Watering syrup80.0 23.50 18.80 2.85 2.28 
4Cocoa powder [Skurikhin]95.0 23.00 21.85 2.79 2.65 
Total8.6 91.4 1014.10 927.14 123.08 112.52 
Losses 1.3%12.14 1.47 
Output8.5 91.5 1000.00 915.00 121.37 111.05 
Losses before baking/boiling, shrinkage 0.65452%91.4 6.64 6.07 0.81 0.74 
Baking/boiling 0.08%0.83 0.10 
Losses after baking/boiling, shrinkage 0.65452%91.5 6.63 6.07 0.80 0.74 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 103.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Lipstick recipe88.0 417.80 367.66 43.20 38.02 
3Citric acid (E330)98.0 6.20 6.08 0.64 0.63 
4Essence—  5.90 —   0.61 —   
Total14.2 85.8 1061.60 910.68 109.77 94.17 
Losses 0.62%5.68 0.59 
Output9.5 90.5 1000.00 905.00 103.40 93.58 
Losses before baking/boiling, shrinkage 0.31213%85.8 3.31 2.84 0.34 0.29 
Baking/boiling 5.21%55.15 5.70 
Losses after baking/boiling, shrinkage 0.31213%90.5 3.14 2.84 0.32 0.29 
Body syrup Recipe No. 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 65.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  149.48 —   9.76 —   
Total15.0 85.0 1005.08 854.32 65.65 55.80 
Losses 0.51%4.32 0.28 
Output15.0 85.0 1000.00 850.00 65.32 55.52 
Losses before baking/boiling, shrinkage 0.25263%85.0 2.54 2.16 0.17 0.14 
Losses after baking/boiling, shrinkage 0.25263%85.0 2.54 2.16 0.17 0.14 
Lipstick recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 43.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  107.19 —   4.63 —   
3Starch syrup78.0 56.90 44.38 2.46 1.92 
Total12.0 88.0 1008.09 887.12 43.55 38.33 
Losses 0.8%7.12 0.31 
Output12.0 88.0 1000.00 880.00 43.20 38.02 
Losses before baking/boiling, shrinkage 0.40107%88.0 4.04 3.56 0.17 0.15 
Losses after baking/boiling, shrinkage 0.40107%88.0 4.04 3.56 0.17 0.15 
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 2.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 1.29 1.01 
3water—  100.87 —   0.29 —   
Total20.0 80.0 1005.07 804.06 2.87 2.29 
Losses 0.5%4.06 0.012
Output20.0 80.0 1000.00 800.00 2.85 2.28 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0070.006
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0070.006
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 164.9 kg finished product
in kind
in solids
1Sign up99.8593.64 93.50 
2Chocolate glaze [Skurikhin]99.1 44.08 43.68 
3water—  14.68 —   
4Powdered sugar99.8514.03 14.01 
5Starch syrup78.0 3.75 2.92 
6Sign up95.0 2.79 2.65 
7Citric acid (E330)98.0 0.64 0.63 
8Essence—  0.61 —   
9Vanillin—  0.016—   
Total174.24 157.39 
General losses 2.0%3.21 
Output93.5 164.90 154.18 
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 №036 Dragee "Snowball" (Coating with chocolate) contained in handbooks:

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