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All groups → All products → Dragee → Dragee sugar → No. 048 Dragee "Lemon-tangerine mixture" → Glossing recipe → Consolidated recipe

Consolidated recipe: No. 048 Dragee "Lemon-tangerine mixture"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 515.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.62	0.62
3	Condir	70.0	1.00	0.70	0.52	0.36
4	Gloss	100.0	0.40	0.40	0.21	0.21
	Total	1.5 98.5	1001.60	986.32	516.12	508.25
	Losses 0.13%			1.32		0.68
	Output	1.5 98.5	1000.00	985.00		507.57
	Losses before baking/boiling, shrinkage 0.06666%	98.5	0.67	0.66	0.34	0.34
	Baking/boiling 0.03%		0.26		0.14
	Losses after baking/boiling, shrinkage 0.06666%	98.5	0.67	0.66	0.34	0.34

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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 514.78 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Watering syrup recipe	80.0	35.00	28.00	18.02	14.41
3	Lemon soup	69.0	34.50	23.80	17.76	12.25
4	Mandarin cooking	69.0	34.50	23.80	17.76	12.25
5	Citric acid (E330)	98.0	3.00	2.94	1.54	1.51
6	Sign up
7	Citrus essence	—	1.00	—	0.51	—
8	Paint red	—	0.10	—	0.051	—
9	Yellow paint	—	0.050	—	0.026	—
	Total	3.0 97.0	1022.85	991.88	526.55	510.60
	Losses 0.69%			6.88		3.54
	Output	1.5 98.5	1000.00	985.00	514.78	507.06
	Losses before baking/boiling, shrinkage 0.34671%	97.0	3.55	3.44	1.83	1.77
	Baking/boiling 1.55%		15.81		8.14
	Losses after baking/boiling, shrinkage 0.34671%	98.5	3.49	3.44	1.80	1.77

Watering syrup recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.02 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	8.15	6.35
3	water	—	100.87	—	1.82	—
	Total	20.0 80.0	1005.07	804.06	18.11	14.49
	Losses 0.5%			4.06		0.073
	Output	20.0 80.0	1000.00	800.00	18.02	14.41
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.046	0.037
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.046	0.037

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.16	—
	Total	30.0 70.0	1011.34	707.94	0.52	0.36
	Losses 1.1%			7.94		0.004
	Output	30.0 70.0	1000.00	700.00	0.52	0.36
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.003	0.002
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.003	0.002

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.21 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.069	0.069
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.034	0.034
	Total	— 100.0	1000.00	1000.00	0.21	0.21
	Output	— 100.0	1000.00	1000.00	0.21	0.21

Consolidated recipe, k=1.006709
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 515.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	469.33	468.63	472.48	471.77
2	Lemon soup	69.0	17.76	12.25	17.88	12.34
3	Mandarin cooking	69.0	17.76	12.25	17.88	12.34
4	Granulated sugar	99.85	10.06	10.04	10.12	10.11
5	Starch syrup	78.0	8.15	6.35	8.20	6.40
6	Sign up	—	1.97	—	1.99	—
7	Citric acid (E330)	98.0	1.54	1.51	1.55	1.52
8	Talc (E553(iii))	100.0	0.62	0.62	0.62	0.62
9	Citrus essence	—	0.51	—	0.52	—
10	Vegetable oil	100.0	0.10	0.10	0.10	0.10
11	Sign up	100.0	0.069	0.069	0.069	0.069
12	Paint red	—	0.051	—	0.052	—
13	Paraffin (E905c(i))	100.0	0.034	0.034	0.035	0.035
14	Yellow paint	—	0.026	—	0.026	—
	Total		527.98	511.87	531.53	515.30
	Total phase loss 0.84%			4.30
	Other losses 0.67%					3.43
	General losses 1.5%					7.73
	Output	98.5	515.30	507.57	515.30	507.57

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 No. 048 Dragee "Lemon-tangerine mixture" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: No. 048 Dragee "Lemon-tangerine mixture"

Recipe on No. 048 Dragee "Lemon-tangerine mixture" contained in handbooks:

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