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All groups → All products → Dragee → Dragee caramel → №079 Dragee "Cross" → 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 810.7 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	202.60	200.78	164.25	162.77
3	Vanillin	—	0.10	—	0.081	—
	Total	5.0 95.0	1003.50	953.53	813.54	773.03
	Losses 0.37%			3.53		2.86
	Output	5.0 95.0	1000.00	950.00		770.16
	Losses before baking/boiling, shrinkage 0.18503%	95.0	1.86	1.76	1.51	1.43
	Baking/boiling -0.02%		-0.21		-0.17
	Losses after baking/boiling, shrinkage 0.18503%	95.0	1.86	1.76	1.51	1.43

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1st knurling under chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 649.21 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	147.10	146.88	95.50	95.36
3	Watering syrup	80.0	41.00	32.80	26.62	21.29
4	Cocoa powder [Skurikhin]	95.0	14.90	14.16	9.67	9.19
	Total	6.5 93.5	1015.50	949.46	659.27	616.40
	Losses 1.0%			9.46		6.14
	Output	6.0 94.0	1000.00	940.00	649.21	610.26
	Losses before baking/boiling, shrinkage 0.49814%	93.5	5.06	4.73	3.28	3.07
	Baking/boiling 0.54%		5.41		3.51
	Losses after baking/boiling, shrinkage 0.49814%	94.0	5.03	4.73	3.27	3.07

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 527.48 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling recipe	70.0	259.70	181.79	136.99	95.89
3	Essence	—	2.30	—	1.21	—
	Total	9.3 90.7	1028.30	932.76	542.41	492.02
	Losses 0.3%			2.76		1.46
	Output	7.0 93.0	1000.00	930.00	527.48	490.56
	Losses before baking/boiling, shrinkage 0.14816%	90.7	1.52	1.38	0.80	0.73
	Baking/boiling 2.46%		25.29		13.34
	Losses after baking/boiling, shrinkage 0.14816%	93.0	1.49	1.38	0.78	0.73

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 404.21 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	356.20	277.84	143.98	112.30
	Total	7.4 92.6	1068.40	988.97	431.86	399.75
	Losses 0.91%			8.97		3.62
	Output	2.0 98.0	1000.00	980.00	404.21	396.13
	Losses before baking/boiling, shrinkage 0.45339%	92.6	4.84	4.48	1.96	1.81
	Baking/boiling 5.55%		58.98		23.84
	Losses after baking/boiling, shrinkage 0.45339%	98.0	4.58	4.48	1.85	1.81

Filling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 136.99 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	432.20	431.55	59.21	59.12
3	Starch syrup	78.0	272.20	212.32	37.29	29.08
4	Lactic acid (E270)	40.0	14.80	5.92	2.03	0.81
	Total	45.0 55.0	1285.20	706.39	176.06	96.77
	Losses 0.9%			6.39		0.88
	Output	30.0 70.0	1000.00	700.00	136.99	95.89
	Losses before baking/boiling, shrinkage 0.45214%	55.0	5.81	3.19	0.80	0.44
	Baking/boiling 21.48%		274.83		37.65
	Losses after baking/boiling, shrinkage 0.45214%	70.0	4.56	3.19	0.63	0.44

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 26.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	12.03	9.39
3	water	—	100.87	—	2.69	—
	Total	20.0 80.0	1005.07	804.06	26.75	21.40
	Losses 0.5%			4.06		0.11
	Output	20.0 80.0	1000.00	800.00	26.62	21.29
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.068	0.054
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.068	0.054

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 810.7 kg finished product
			in kind	in solids
1	Sign up	99.85	359.12	358.58
2	Starch syrup	78.0	193.30	150.77
3	Chocolate glaze [Skurikhin]	99.1	164.25	162.77
4	Powdered sugar	99.85	95.50	95.36
5	Apple puree [GOST]	10.0	77.53	7.75
6	Sign up	95.0	9.67	9.19
7	water	—	2.69	—
8	Lactic acid (E270)	40.0	2.03	0.81
9	Essence	—	1.21	—
10	Vanillin	—	0.081	—
	Total		905.38	785.23
	General losses 1.9%			15.07
	Output	95.0	810.70	770.16

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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№079 Dragee "Cross" (Coating with chocolate) included in recipes:

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Glossing recipe

Recipe on №079 Dragee "Cross" (Coating with chocolate) contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: Coating with chocolate

№079 Dragee "Cross" (Coating with chocolate) included in recipes:

Recipe on №079 Dragee "Cross" (Coating with chocolate) contained in handbooks:

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