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All groups → All products → Dragee → Dragee sugar → №058 Dragee "Milk-raspberry" → Coating recipe → Consolidated recipe

Consolidated recipe Coating recipe

Coating recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 552 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Raspberry podvarka69.0 49.40 34.09 27.27 18.82 
3Watering syrup80.0 35.00 28.00 19.32 15.46 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 19.80 14.65 10.93 8.09 
5Citric acid (E330)98.0 3.00 2.94 1.66 1.62 
6Sign up
7Paint red—  0.10 —   0.055—   
Total2.8 97.2 1021.20 992.21 563.70 547.70 
Losses 0.73%7.21 3.98 
Output1.5 98.5 1000.00 985.00 543.72 
Losses before baking/boiling, shrinkage 0.36319%97.2 3.71 3.60 2.05 1.99 
Baking/boiling 1.36%13.83 7.64 
Losses after baking/boiling, shrinkage 0.36319%98.5 3.66 3.60 2.02 1.99 
List of recipes
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 19.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 8.73 6.81 
3water—  100.87 —   1.95 —   
Total20.0 80.0 1005.07 804.06 19.42 15.53 
Losses 0.5%4.06 0.078
Output20.0 80.0 1000.00 800.00 19.32 15.46 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0490.039
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0490.039
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 552 kg finished product
in kind
in solids
1Sign up99.85502.82 502.06 
2Raspberry podvarka69.0 27.27 18.82 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 10.93 8.09 
4Granulated sugar99.8510.39 10.37 
5Starch syrup78.0 8.73 6.81 
6Sign up—  1.95 —   
7Citric acid (E330)98.0 1.66 1.62 
8Paint red—  0.055—   
Total563.80 547.78 
General losses 0.74%4.06 
Output98.5 552.00 543.72 
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Recipe on №058 Dragee "Milk-raspberry" (Coating recipe) contained in handbooks:

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