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All groups → All products → Dragee → Dragee sugar → №057 Dragee "Milk-strawberry" → Glossing recipe → Consolidated recipe

Consolidated recipe №057 Dragee "Milk-strawberry"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 87.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.10	0.10
3	Condir	70.0	1.00	0.70	0.087	0.061
4	Gloss	100.0	0.40	0.40	0.035	0.035
	Total	1.5 98.5	1001.60	986.32	87.34	86.01
	Losses 0.13%			1.32		0.11
	Output	1.5 98.5	1000.00	985.00		85.89
	Losses before baking/boiling, shrinkage 0.06666%	98.5	0.67	0.66	0.058	0.057
	Baking/boiling 0.03%		0.26		0.023
	Losses after baking/boiling, shrinkage 0.06666%	98.5	0.67	0.66	0.058	0.057

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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 87.11 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Strawberry cooking	69.0	49.40	34.09	4.30	2.97
3	Watering syrup	80.0	35.00	28.00	3.05	2.44
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	19.80	14.65	1.72	1.28
5	Citric acid (E330)	98.0	3.00	2.94	0.26	0.26
6	Sign up
7	Paint red	—	0.10	—	0.009	—
	Total	2.8 97.2	1021.20	992.21	88.96	86.43
	Losses 0.73%			7.21		0.63
	Output	1.5 98.5	1000.00	985.00	87.11	85.81
	Losses before baking/boiling, shrinkage 0.36319%	97.2	3.71	3.60	0.32	0.31
	Baking/boiling 1.36%		13.83		1.20
	Losses after baking/boiling, shrinkage 0.36319%	98.5	3.66	3.60	0.32	0.31

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 3.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	1.38	1.08
3	water	—	100.87	—	0.31	—
	Total	20.0 80.0	1005.07	804.06	3.06	2.45
	Losses 0.5%			4.06		0.012
	Output	20.0 80.0	1000.00	800.00	3.05	2.44
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.008	0.006
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.008	0.006

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.09 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.026	—
	Total	30.0 70.0	1011.34	707.94	0.088	0.062
	Losses 1.1%			7.94		0.001
	Output	30.0 70.0	1000.00	700.00	0.087	0.061
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.00	0.00
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.00	0.00

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.012	0.012
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.006	0.006
	Total	— 100.0	1000.00	1000.00	0.035	0.035
	Output	— 100.0	1000.00	1000.00	0.035	0.035

Consolidated recipe, k=1.006376
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 87.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	79.35	79.23	79.86	79.74
2	Strawberry cooking	69.0	4.30	2.97	4.33	2.99
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	1.72	1.28	1.74	1.28
4	Granulated sugar	99.85	1.70	1.70	1.71	1.71
5	Starch syrup	78.0	1.38	1.08	1.39	1.08
6	Sign up	—	0.33	—	0.34	—
7	Citric acid (E330)	98.0	0.26	0.26	0.26	0.26
8	Talc (E553(iii))	100.0	0.10	0.10	0.11	0.11
9	Vegetable oil	100.0	0.017	0.017	0.018	0.018
10	Wax (E901)	100.0	0.012	0.012	0.012	0.012
11	Sign up	—	0.009	—	0.009	—
12	Paraffin (E905c(i))	100.0	0.006	0.006	0.006	0.006
	Total		89.20	86.65	89.77	87.20
	Total phase loss 0.87%			0.76
	Other losses 0.63%					0.55
	General losses 1.5%					1.31
	Output	98.5	87.20	85.89	87.20	85.89

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Recipe on №057 Dragee "Milk-strawberry" contained in handbooks:

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Consolidated recipe №057 Dragee "Milk-strawberry"

Recipe on №057 Dragee "Milk-strawberry" contained in handbooks:

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