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

Consolidated recipe: №076 Dragee "Grill in chocolate"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 302.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.36	0.36
3	Condir	70.0	1.00	0.70	0.30	0.21
4	Gloss	100.0	0.60	0.60	0.18	0.18
	Total	3.0 97.0	1001.80	971.53	302.64	293.50
	Losses 0.16%			1.53		0.46
	Output	3.0 97.0	1000.00	970.00		293.04
	Losses before baking/boiling, shrinkage 0.07874%	97.0	0.79	0.76	0.24	0.23
	Baking/boiling 0.02%		0.22		0.067
	Losses after baking/boiling, shrinkage 0.07874%	97.0	0.79	0.76	0.24	0.23

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Coating with chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 301.8 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	255.70	253.40	77.17	76.48
3	Vanillin	—	0.10	—	0.030	—
	Total	3.2 96.8	1006.30	973.88	303.70	293.91
	Losses 0.4%			3.88		1.17
	Output	3.0 97.0	1000.00	970.00	301.80	292.74
	Losses before baking/boiling, shrinkage 0.19914%	96.8	2.00	1.94	0.60	0.59
	Baking/boiling 0.23%		2.30		0.69
	Losses after baking/boiling, shrinkage 0.19914%	97.0	2.00	1.94	0.60	0.59

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 226.5 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	82.20	82.08	18.62	18.59
3	Watering syrup	80.0	48.20	38.56	10.92	8.73
4	Cocoa powder [Skurikhin]	95.0	37.00	35.15	8.38	7.96
	Total	3.8 96.2	1005.90	967.45	227.84	219.13
	Losses 0.77%			7.45		1.69
	Output	4.0 96.0	1000.00	960.00	226.50	217.44
	Losses before baking/boiling, shrinkage 0.38527%	96.2	3.88	3.73	0.88	0.84
	Baking/boiling -0.19%		-1.86		-0.42
	Losses after baking/boiling, shrinkage 0.38527%	96.0	3.88	3.73	0.88	0.84

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 189.92 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	98.00	97.85	18.61	18.58
3	Watering syrup	80.0	57.30	45.84	10.88	8.71
4	Cocoa powder [Skurikhin]	95.0	42.70	40.56	8.11	7.70
	Total	3.0 97.0	1008.50	978.55	191.53	185.85
	Losses 1.1%			10.55		2.00
	Output	3.2 96.8	1000.00	968.00	189.92	183.84
	Losses before baking/boiling, shrinkage 0.53896%	97.0	5.44	5.27	1.03	1.00
	Baking/boiling -0.24%		-2.38		-0.45
	Losses after baking/boiling, shrinkage 0.53896%	96.8	5.45	5.27	1.03	1.00

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 153.93 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted crushed kernels	97.5	310.60	302.84	47.81	46.62
	Total	2.2 97.8	1004.70	983.05	154.65	151.32
	Losses 0.31%			3.05		0.47
	Output	2.0 98.0	1000.00	980.00	153.93	150.85
	Losses before baking/boiling, shrinkage 0.15528%	97.8	1.56	1.53	0.24	0.23
	Baking/boiling 0.16%		1.58		0.24
	Losses after baking/boiling, shrinkage 0.15528%	98.0	1.56	1.53	0.24	0.23

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 106.84 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	356.20	277.84	38.06	29.68
	Total	7.4 92.6	1068.40	988.97	114.15	105.66
	Losses 0.91%			8.97		0.96
	Output	2.0 98.0	1000.00	980.00	106.84	104.71
	Losses before baking/boiling, shrinkage 0.45339%	92.6	4.84	4.48	0.52	0.48
	Baking/boiling 5.55%		58.98		6.30
	Losses after baking/boiling, shrinkage 0.45339%	98.0	4.58	4.48	0.49	0.48

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 21.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	9.86	7.69
3	water	—	100.87	—	2.20	—
	Total	20.0 80.0	1005.07	804.06	21.91	17.53
	Losses 0.5%			4.06		0.088
	Output	20.0 80.0	1000.00	800.00	21.80	17.44
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.055	0.044
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.055	0.044

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.091	—
	Total	30.0 70.0	1011.34	707.94	0.31	0.21
	Losses 1.1%			7.94		0.002
	Output	30.0 70.0	1000.00	700.00	0.30	0.21
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.002	0.001
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.002	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 0.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.060	0.060
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.030	0.030
	Total	— 100.0	1000.00	1000.00	0.18	0.18
	Output	— 100.0	1000.00	1000.00	0.18	0.18

Consolidated recipe, k=1.006364
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 302.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	86.16	86.03	86.71	86.58
2	Chocolate glaze [Skurikhin]	99.1	77.17	76.48	77.66	76.96
3	Starch syrup	78.0	47.91	37.37	48.22	37.61
4	Roasted crushed kernels	97.5	47.81	46.62	48.11	46.91
5	Powdered sugar	99.85	37.23	37.17	37.47	37.41
6	Sign up	95.0	16.49	15.67	16.59	15.77
7	water	—	2.29	—	2.30	—
8	Talc (E553(iii))	100.0	0.36	0.36	0.36	0.36
9	Vegetable oil	100.0	0.091	0.091	0.091	0.091
10	Wax (E901)	100.0	0.060	0.060	0.061	0.061
11	Sign up	100.0	0.030	0.030	0.030	0.030
12	Vanillin	—	0.030	—	0.030	—
	Total		315.64	299.88	317.65	301.79
	Total phase loss 2.3%			6.84
	Other losses 0.63%					1.91
	General losses 2.9%					8.75
	Output	97.0	302.10	293.04	302.10	293.04

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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Recipe on №076 Dragee "Grill in chocolate" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №076 Dragee "Grill in chocolate"

Recipe on №076 Dragee "Grill in chocolate" contained in handbooks:

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