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All groups → All products → Dragee → Dragee fondant → №038 Chocolate dragee "Autumn" → Glossing recipe → Consolidated recipe

Consolidated recipe: №038 Chocolate dragee "Autumn"

Glossing recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 360.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Talc (E553(iii))100.0 1.20 1.20 0.43 0.43 
3Condir70.0 1.00 0.70 0.36 0.25 
4Gloss100.0 0.60 0.60 0.22 0.22 
Total5.0 95.0 1001.80 951.55 361.05 342.94 
Losses 0.16%1.55 0.56 
Output5.0 95.0 1000.00 950.00 342.38 
Losses before baking/boiling, shrinkage 0.08145%95.0 0.82 0.78 0.29 0.28 
Baking/boiling 0.02%0.17 0.061
Losses after baking/boiling, shrinkage 0.08145%95.0 0.82 0.78 0.29 0.28 
List of recipes
Coating with chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 360.04 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 254.80 252.51 91.74 90.91 
3Vanillin—  0.10 —   0.036—   
Total4.7 95.3 1000.40 953.28 360.18 343.22 
Losses 0.34%3.28 1.18 
Output5.0 95.0 1000.00 950.00 360.04 342.04 
Losses before baking/boiling, shrinkage 0.17187%95.3 1.72 1.64 0.62 0.59 
Baking/boiling -0.3%-3.04 -1.10 
Losses after baking/boiling, shrinkage 0.17187%95.0 1.72 1.64 0.62 0.59 
Recipe for 2nd knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 268.41 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85127.00 126.81 34.09 34.04 
3Watering syrup80.0 40.30 32.24 10.82 8.65 
4Cocoa powder [Skurikhin]95.0 36.90 35.06 9.90 9.41 
Total6.6 93.4 1009.90 943.41 271.07 253.22 
Losses 0.36%3.41 0.91 
Output6.0 94.0 1000.00 940.00 268.41 252.30 
Losses before baking/boiling, shrinkage 0.18049%93.4 1.82 1.70 0.49 0.46 
Baking/boiling 0.62%6.27 1.68 
Losses after baking/boiling, shrinkage 0.18049%94.0 1.81 1.70 0.49 0.46 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 216.26 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85181.30 181.03 39.21 39.15 
3Cocoa powder [Skurikhin]95.0 45.40 43.13 9.82 9.33 
4Watering syrup80.0 28.00 22.40 6.06 4.84 
5Blackcurrant podvarka69.0 16.40 11.32 3.55 2.45 
Total8.6 91.4 1021.10 932.87 220.82 201.74 
Losses 0.31%2.87 0.62 
Output7.0 93.0 1000.00 930.00 216.26 201.12 
Losses before baking/boiling, shrinkage 0.15404%91.4 1.57 1.44 0.34 0.31 
Baking/boiling 1.76%17.98 3.89 
Losses after baking/boiling, shrinkage 0.15404%93.0 1.55 1.44 0.33 0.31 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 162.19 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Lipstick recipe91.0 233.50 212.48 37.87 34.46 
3Blackcurrant podvarka69.0 195.20 134.69 31.66 21.85 
4Citric acid (E330)98.0 6.00 5.88 0.97 0.95 
5Essence—  3.50 —   0.57 —   
Total16.8 83.2 1092.00 908.78 177.11 147.40 
Losses 1.0%8.78 1.42 
Output10.0 90.0 1000.00 900.00 162.19 145.97 
Losses before baking/boiling, shrinkage 0.48323%83.2 5.28 4.39 0.86 0.71 
Baking/boiling 7.53%81.84 13.27 
Losses after baking/boiling, shrinkage 0.48323%90.0 4.88 4.39 0.79 0.71 
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 106.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  149.44 —   15.85 —   
Total15.0 85.0 1004.84 854.12 106.56 90.57 
Losses 0.48%4.12 0.44 
Output15.0 85.0 1000.00 850.00 106.04 90.14 
Losses before baking/boiling, shrinkage 0.241%85.0 2.42 2.06 0.26 0.22 
Losses after baking/boiling, shrinkage 0.241%85.0 2.42 2.06 0.26 0.22 
Lipstick recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 37.87 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 242.90 189.46 9.20 7.18 
3water—  36.20 —   1.37 —   
Total9.0 91.0 1008.10 917.37 38.18 34.74 
Losses 0.8%7.37 0.28 
Output9.0 91.0 1000.00 910.00 37.87 34.46 
Losses before baking/boiling, shrinkage 0.40161%91.0 4.05 3.68 0.15 0.14 
Losses after baking/boiling, shrinkage 0.40161%91.0 4.05 3.68 0.15 0.14 
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 16.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 7.63 5.95 
3water—  100.87 —   1.70 —   
Total20.0 80.0 1005.07 804.06 16.96 13.57 
Losses 0.5%4.06 0.068
Output20.0 80.0 1000.00 800.00 16.87 13.50 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0430.034
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0430.034
Condir Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  302.34 —   0.11 —   
Total30.0 70.0 1011.34 707.94 0.36 0.26 
Losses 1.1%7.94 0.003
Output30.0 70.0 1000.00 700.00 0.36 0.25 
Losses before baking/boiling, shrinkage 0.56054%70.0 5.67 3.97 0.0020.001
Losses after baking/boiling, shrinkage 0.56054%70.0 5.67 3.97 0.0020.001
Gloss Basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Wax (E901)100.0 333.33 333.33 0.0720.072
3Paraffin (E905c(i))100.0 166.67 166.67 0.0360.036
Total— 100.0 1000.00 1000.00 0.22 0.22 
Output— 100.0 1000.00 1000.00 0.22 0.22 
Consolidated recipe, k=1.007401
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 360.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85126.20 126.01 127.13 126.94 
2Chocolate glaze [Skurikhin]99.1 91.74 90.91 92.42 91.59 
3Powdered sugar99.8573.30 73.19 73.84 73.73 
4Blackcurrant podvarka69.0 35.21 24.29 35.47 24.47 
5Cocoa powder [Skurikhin]95.0 19.72 18.74 19.87 18.87 
6Sign up—  19.03 —   19.17 —   
7Starch syrup78.0 16.83 13.13 16.95 13.22 
8Citric acid (E330)98.0 0.97 0.95 0.98 0.96 
9Essence—  0.57 —   0.57 —   
10Talc (E553(iii))100.0 0.43 0.43 0.44 0.44 
11Sign up100.0 0.11 0.11 0.11 0.11 
12Wax (E901)100.0 0.0720.0720.0730.073
13Paraffin (E905c(i))100.0 0.0360.0360.0360.036
14Vanillin—  0.036—   0.036—   
Total384.24 347.87 387.09 350.44 
Total phase loss 1.6%5.49 
Other losses 0.73%2.57 
General losses 2.3%8.06 
Output95.0 360.40 342.38 360.40 342.38 
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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