To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Dragee → Dragee sugar → №054 Dragee "Honey peas" → Glossing recipe → Consolidated recipe

Consolidated recipe: №054 Dragee "Honey peas"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 377.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.45	0.45
3	Condir	70.0	1.00	0.70	0.38	0.26
4	Gloss	100.0	0.40	0.40	0.15	0.15
	Total	1.5 98.5	1001.60	986.32	378.00	372.24
	Losses 0.13%			1.32		0.50
	Output	1.5 98.5	1000.00	985.00		371.74
	Losses before baking/boiling, shrinkage 0.06666%	98.5	0.67	0.66	0.25	0.25
	Baking/boiling 0.03%		0.26		0.10
	Losses after baking/boiling, shrinkage 0.06666%	98.5	0.67	0.66	0.25	0.25

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 377.02 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Watering syrup recipe	80.0	112.70	90.16	42.49	33.99
3	Essence honey	—	4.00	—	1.51	—
4	Granulated sugar	99.85	3.00	3.00	1.13	1.13
5	Yellow paint	—	0.25	—	0.094	—
	Total	2.8 97.2	1017.15	989.01	383.49	372.88
	Losses 0.41%			4.01		1.51
	Output	1.5 98.5	1000.00	985.00	377.02	371.37
	Losses before baking/boiling, shrinkage 0.20271%	97.2	2.06	2.00	0.78	0.76
	Baking/boiling 1.29%		13.05		4.92
	Losses after baking/boiling, shrinkage 0.20271%	98.5	2.04	2.00	0.77	0.76

Watering syrup recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 42.49 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	274.40	273.99	11.66	11.64
3	Starch syrup	78.0	154.50	120.51	6.56	5.12
4	water	—	51.08	—	2.17	—
	Total	20.0 80.0	1005.68	804.54	42.73	34.19
	Losses 0.56%			4.54		0.19
	Output	20.0 80.0	1000.00	800.00	42.49	33.99
	Losses before baking/boiling, shrinkage 0.28242%	80.0	2.84	2.27	0.12	0.10
	Losses after baking/boiling, shrinkage 0.28242%	80.0	2.84	2.27	0.12	0.10

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.11	—
	Total	30.0 70.0	1011.34	707.94	0.38	0.27
	Losses 1.1%			7.94		0.003
	Output	30.0 70.0	1000.00	700.00	0.38	0.26
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.002	0.002
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.002	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 0.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.050	0.050
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.025	0.025
	Total	— 100.0	1000.00	1000.00	0.15	0.15
	Output	— 100.0	1000.00	1000.00	0.15	0.15

Consolidated recipe, k=1.011298
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 377.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	338.26	337.76	342.09	341.57
2	Natural honey	78.0	22.34	17.42	22.59	17.62
3	Granulated sugar	99.85	13.06	13.04	13.21	13.19
4	Starch syrup	78.0	6.56	5.12	6.64	5.18
5	water	—	2.28	—	2.31	—
6	Sign up	—	1.51	—	1.53	—
7	Talc (E553(iii))	100.0	0.45	0.45	0.46	0.46
8	Yellow paint	—	0.094	—	0.10	—
9	Vegetable oil	100.0	0.075	0.075	0.076	0.076
10	Wax (E901)	100.0	0.050	0.050	0.051	0.051
11	Sign up	100.0	0.025	0.025	0.025	0.025
	Total		384.72	373.94	389.06	378.17
	Total phase loss 0.59%			2.20
	Other losses 1.1%					4.22
	General losses 1.7%					6.43
	Output	98.5	377.40	371.74	377.40	371.74

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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on №054 Dragee "Honey peas" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №054 Dragee "Honey peas"

Recipe on №054 Dragee "Honey peas" contained in handbooks:

calculations, forms, documents: