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All groups → All products → Dragee → Dragee caramel → №075 Dragee "Roasted nuts in sugar" → Glossing recipe → Consolidated recipe

Consolidated recipe №075 Dragee "Roasted nuts in sugar"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 193 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.23	0.23
3	Condir	70.0	1.00	0.70	0.19	0.14
4	Gloss	100.0	0.40	0.40	0.077	0.077
	Total	3.0 97.0	1001.60	971.33	193.31	187.47
	Losses 0.14%			1.33		0.26
	Output	3.0 97.0	1000.00	970.00		187.21
	Losses before baking/boiling, shrinkage 0.06846%	97.0	0.69	0.66	0.13	0.13
	Baking/boiling 0.02%		0.23		0.044
	Losses after baking/boiling, shrinkage 0.06846%	97.0	0.69	0.66	0.13	0.13

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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 192.81 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	221.80	221.47	42.76	42.70
3	Watering syrup	80.0	39.80	31.84	7.67	6.14
4	Essence	—	2.50	—	0.48	—
5	Paint red	—	0.50	—	0.10	—
	Total	4.1 95.9	1015.10	973.79	195.72	187.75
	Losses 0.39%			3.79		0.73
	Output	3.0 97.0	1000.00	970.00	192.81	187.02
	Losses before baking/boiling, shrinkage 0.19446%	95.9	1.97	1.89	0.38	0.37
	Baking/boiling 1.1%		11.17		2.15
	Losses after baking/boiling, shrinkage 0.19446%	97.0	1.95	1.89	0.38	0.37

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 144.7 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	228.60	228.26	33.08	33.03
3	Watering syrup	80.0	88.80	71.04	12.85	10.28
	Total	3.2 96.8	997.00	965.31	144.27	139.68
	Losses 0.55%			5.31		0.77
	Output	4.0 96.0	1000.00	960.00	144.70	138.91
	Losses before baking/boiling, shrinkage 0.27479%	96.8	2.74	2.65	0.40	0.38
	Baking/boiling -0.86%		-8.50		-1.23
	Losses after baking/boiling, shrinkage 0.27479%	96.0	2.76	2.65	0.40	0.38

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 98.34 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Fried sesame	97.5	310.60	302.84	30.54	29.78
	Total	2.2 97.8	1004.60	982.96	98.79	96.66
	Losses 0.3%			2.96		0.29
	Output	2.0 98.0	1000.00	980.00	98.34	96.37
	Losses before baking/boiling, shrinkage 0.15031%	97.8	1.51	1.48	0.15	0.15
	Baking/boiling 0.16%		1.58		0.16
	Losses after baking/boiling, shrinkage 0.15031%	98.0	1.51	1.48	0.15	0.15

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 68.25 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	356.20	277.84	24.31	18.96
	Total	7.4 92.6	1068.40	988.97	72.92	67.49
	Losses 0.91%			8.97		0.61
	Output	2.0 98.0	1000.00	980.00	68.25	66.88
	Losses before baking/boiling, shrinkage 0.45339%	92.6	4.84	4.48	0.33	0.31
	Baking/boiling 5.55%		58.98		4.03
	Losses after baking/boiling, shrinkage 0.45339%	98.0	4.58	4.48	0.31	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 20.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	9.28	7.24
3	water	—	100.87	—	2.07	—
	Total	20.0 80.0	1005.07	804.06	20.63	16.50
	Losses 0.5%			4.06		0.083
	Output	20.0 80.0	1000.00	800.00	20.52	16.42
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.052	0.042
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.052	0.042

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.058	—
	Total	30.0 70.0	1011.34	707.94	0.20	0.14
	Losses 1.1%			7.94		0.002
	Output	30.0 70.0	1000.00	700.00	0.19	0.14
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.001	0.001
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.001	0.001

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.026	0.026
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.013	0.013
	Total	— 100.0	1000.00	1000.00	0.077	0.077
	Output	— 100.0	1000.00	1000.00	0.077	0.077

Consolidated recipe, k=1.005678
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 193 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	75.84	75.73	76.27	76.16
2	Granulated sugar	99.85	58.02	57.93	58.35	58.26
3	Starch syrup	78.0	33.59	26.20	33.78	26.35
4	Fried sesame	97.5	30.54	29.78	30.72	29.95
5	water	—	2.13	—	2.14	—
6	Sign up	—	0.48	—	0.48	—
7	Talc (E553(iii))	100.0	0.23	0.23	0.23	0.23
8	Paint red	—	0.10	—	0.10	—
9	Vegetable oil	100.0	0.039	0.039	0.039	0.039
10	Wax (E901)	100.0	0.026	0.026	0.026	0.026
11	Sign up	100.0	0.013	0.013	0.013	0.013
	Total		201.01	189.95	202.15	191.03
	Total phase loss 1.4%			2.74
	Other losses 0.56%					1.08
	General losses 2.0%					3.82
	Output	97.0	193.00	187.21	193.00	187.21

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Recipe on №075 Dragee "Roasted nuts in sugar" contained in handbooks:

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Consolidated recipe №075 Dragee "Roasted nuts in sugar"

Recipe on №075 Dragee "Roasted nuts in sugar" contained in handbooks:

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