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All groups → All products → Dragee → Dragee sugar → №063 Dragee "Theatrical" → Glossing recipe → Consolidated recipe

Consolidated recipe: №063 Dragee "Theatrical"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 401.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.48	0.48
3	Condir	70.0	1.00	0.70	0.40	0.28
4	Gloss	100.0	0.40	0.40	0.16	0.16
	Total	3.0 97.0	1001.60	971.33	402.54	390.38
	Losses 0.14%			1.33		0.53
	Output	3.0 97.0	1000.00	970.00		389.84
	Losses before baking/boiling, shrinkage 0.06846%	97.0	0.69	0.66	0.28	0.27
	Baking/boiling 0.02%		0.23		0.092
	Losses after baking/boiling, shrinkage 0.06846%	97.0	0.69	0.66	0.28	0.27

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Dragee coating
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 401.5 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Watering milk syrup	77.0	147.10	113.27	59.06	45.48
3	Cocoa powder [Skurikhin]	95.0	52.30	49.68	21.00	19.95
4	Granulated sugar	99.85	3.00	3.00	1.20	1.20
	Total	3.7 96.3	1014.40	976.73	407.28	392.16
	Losses 0.69%			6.73		2.70
	Output	3.0 97.0	1000.00	970.00	401.50	389.45
	Losses before baking/boiling, shrinkage 0.34449%	96.3	3.49	3.36	1.40	1.35
	Baking/boiling 0.74%		7.44		2.99
	Losses after baking/boiling, shrinkage 0.34449%	97.0	3.47	3.36	1.39	1.35

Watering milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.06 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	265.30	196.32	15.67	11.59
3	Citrus brew	69.0	67.20	46.37	3.97	2.74
4	Vanilla essence	—	20.20	—	1.19	—
	Total	25.1 74.9	1032.80	773.17	61.00	45.66
	Losses 0.41%			3.17		0.19
	Output	23.0 77.0	1000.00	770.00	59.06	45.48
	Losses before baking/boiling, shrinkage 0.20487%	74.9	2.12	1.58	0.12	0.094
	Baking/boiling 2.78%		28.63		1.69
	Losses after baking/boiling, shrinkage 0.20487%	77.0	2.06	1.58	0.12	0.094

Sugar Treacle Syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 40.17 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	394.50	393.91	15.85	15.82
3	water	—	110.51	—	4.44	—
	Total	22.0 78.0	1005.01	783.91	40.37	31.49
	Losses 0.5%			3.91		0.16
	Output	22.0 78.0	1000.00	780.00	40.17	31.33
	Losses before baking/boiling, shrinkage 0.24928%	78.0	2.51	1.95	0.10	0.078
	Losses after baking/boiling, shrinkage 0.24928%	78.0	2.51	1.95	0.10	0.078

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.12	—
	Total	30.0 70.0	1011.34	707.94	0.41	0.28
	Losses 1.1%			7.94		0.003
	Output	30.0 70.0	1000.00	700.00	0.40	0.28
	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 0.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.054	0.054
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.027	0.027
	Total	— 100.0	1000.00	1000.00	0.16	0.16
	Output	— 100.0	1000.00	1000.00	0.16	0.16

Consolidated recipe, k=1.008028
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 401.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	326.02	325.53	328.63	328.14
2	Cocoa powder [Skurikhin]	95.0	21.00	19.95	21.17	20.11
3	Starch syrup	78.0	20.08	15.67	20.24	15.79
4	Granulated sugar	99.85	17.34	17.31	17.47	17.45
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	15.67	11.59	15.79	11.69
6	Sign up	—	4.56	—	4.60	—
7	Citrus brew	69.0	3.97	2.74	4.00	2.76
8	Vanilla essence	—	1.19	—	1.20	—
9	Talc (E553(iii))	100.0	0.48	0.48	0.49	0.49
10	Vegetable oil	100.0	0.080	0.080	0.081	0.081
11	Sign up	100.0	0.054	0.054	0.054	0.054
12	Paraffin (E905c(i))	100.0	0.027	0.027	0.027	0.027
	Total		410.47	393.43	413.76	396.58
	Total phase loss 0.91%			3.58
	Other losses 0.8%					3.16
	General losses 1.7%					6.74
	Output	97.0	401.90	389.84	401.90	389.84

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
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).	Yes	whole condensed milk with sugar the weight ratio of fat 8.5%	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 №063 Dragee "Theatrical" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №063 Dragee "Theatrical"

Recipe on №063 Dragee "Theatrical" contained in handbooks:

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