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All groups → All products → Dragee → Dragee caramel → №076 Dragee "Grill in chocolate" → Coating with chocolate → Consolidated recipe

Consolidated recipe: Coating with chocolate

Coating with chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 61.1 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	255.70	253.40	15.62	15.48
3	Vanillin	—	0.10	—	0.006	—
	Total	3.2 96.8	1006.30	973.88	61.48	59.50
	Losses 0.4%			3.88		0.24
	Output	3.0 97.0	1000.00	970.00		59.27
	Losses before baking/boiling, shrinkage 0.19914%	96.8	2.00	1.94	0.12	0.12
	Baking/boiling 0.23%		2.30		0.14
	Losses after baking/boiling, shrinkage 0.19914%	97.0	2.00	1.94	0.12	0.12

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Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 45.86 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	82.20	82.08	3.77	3.76
3	Watering syrup	80.0	48.20	38.56	2.21	1.77
4	Cocoa powder [Skurikhin]	95.0	37.00	35.15	1.70	1.61
	Total	3.8 96.2	1005.90	967.45	46.13	44.36
	Losses 0.77%			7.45		0.34
	Output	4.0 96.0	1000.00	960.00	45.86	44.02
	Losses before baking/boiling, shrinkage 0.38527%	96.2	3.88	3.73	0.18	0.17
	Baking/boiling -0.19%		-1.86		-0.085
	Losses after baking/boiling, shrinkage 0.38527%	96.0	3.88	3.73	0.18	0.17

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 38.45 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	98.00	97.85	3.77	3.76
3	Watering syrup	80.0	57.30	45.84	2.20	1.76
4	Cocoa powder [Skurikhin]	95.0	42.70	40.56	1.64	1.56
	Total	3.0 97.0	1008.50	978.55	38.78	37.63
	Losses 1.1%			10.55		0.41
	Output	3.2 96.8	1000.00	968.00	38.45	37.22
	Losses before baking/boiling, shrinkage 0.53896%	97.0	5.44	5.27	0.21	0.20
	Baking/boiling -0.24%		-2.38		-0.092
	Losses after baking/boiling, shrinkage 0.53896%	96.8	5.45	5.27	0.21	0.20

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 31.16 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted crushed kernels	97.5	310.60	302.84	9.68	9.44
	Total	2.2 97.8	1004.70	983.05	31.31	30.64
	Losses 0.31%			3.05		0.10
	Output	2.0 98.0	1000.00	980.00	31.16	30.54
	Losses before baking/boiling, shrinkage 0.15528%	97.8	1.56	1.53	0.049	0.048
	Baking/boiling 0.16%		1.58		0.049
	Losses after baking/boiling, shrinkage 0.15528%	98.0	1.56	1.53	0.049	0.048

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 21.63 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	356.20	277.84	7.70	6.01
	Total	7.4 92.6	1068.40	988.97	23.11	21.39
	Losses 0.91%			8.97		0.19
	Output	2.0 98.0	1000.00	980.00	21.63	21.20
	Losses before baking/boiling, shrinkage 0.45339%	92.6	4.84	4.48	0.10	0.10
	Baking/boiling 5.55%		58.98		1.28
	Losses after baking/boiling, shrinkage 0.45339%	98.0	4.58	4.48	0.10	0.10

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 4.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	2.00	1.56
3	water	—	100.87	—	0.45	—
	Total	20.0 80.0	1005.07	804.06	4.44	3.55
	Losses 0.5%			4.06		0.018
	Output	20.0 80.0	1000.00	800.00	4.41	3.53
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.011	0.009
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.011	0.009

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 61.1 kg finished product
			in kind	in solids
1	Sign up	99.85	17.40	17.37
2	Chocolate glaze [Skurikhin]	99.1	15.62	15.48
3	Starch syrup	78.0	9.70	7.57
4	Roasted crushed kernels	97.5	9.68	9.44
5	Powdered sugar	99.85	7.54	7.53
6	Sign up	95.0	3.34	3.17
7	water	—	0.45	—
8	Vanillin	—	0.006	—
	Total		63.73	60.56
	General losses 2.1%			1.29
	Output	97.0	61.10	59.27

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

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№076 Dragee "Grill in chocolate" (Coating with chocolate) included in recipes:

№076 Dragee "Grill in chocolate"

Glossing recipe

Recipe on №076 Dragee "Grill in chocolate" (Coating with chocolate) contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: Coating with chocolate

№076 Dragee "Grill in chocolate" (Coating with chocolate) included in recipes:

Recipe on №076 Dragee "Grill in chocolate" (Coating with chocolate) contained in handbooks:

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