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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 327.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 202.60 200.78 66.39 65.79 
3Vanillin—  0.10 —   0.033—   
Total5.0 95.0 1003.50 953.53 328.85 312.47 
Losses 0.37%3.53 1.16 
Output5.0 95.0 1000.00 950.00 311.32 
Losses before baking/boiling, shrinkage 0.18503%95.0 1.86 1.76 0.61 0.58 
Baking/boiling -0.02%-0.21 -0.070
Losses after baking/boiling, shrinkage 0.18503%95.0 1.86 1.76 0.61 0.58 
List of recipes
1st knurling under chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 262.42 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85147.10 146.88 38.60 38.54 
3Watering syrup80.0 41.00 32.80 10.76 8.61 
4Cocoa powder [Skurikhin]95.0 14.90 14.16 3.91 3.71 
Total6.5 93.5 1015.50 949.46 266.49 249.16 
Losses 1.0%9.46 2.48 
Output6.0 94.0 1000.00 940.00 262.42 246.68 
Losses before baking/boiling, shrinkage 0.49814%93.5 5.06 4.73 1.33 1.24 
Baking/boiling 0.54%5.41 1.42 
Losses after baking/boiling, shrinkage 0.49814%94.0 5.03 4.73 1.32 1.24 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 213.22 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling recipe70.0 259.70 181.79 55.37 38.76 
3Essence—  2.30 —   0.49 —   
Total9.3 90.7 1028.30 932.76 219.25 198.88 
Losses 0.3%2.76 0.59 
Output7.0 93.0 1000.00 930.00 213.22 198.29 
Losses before baking/boiling, shrinkage 0.14816%90.7 1.52 1.38 0.32 0.29 
Baking/boiling 2.46%25.29 5.39 
Losses after baking/boiling, shrinkage 0.14816%93.0 1.49 1.38 0.32 0.29 
Caramel mass recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 163.39 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 356.20 277.84 58.20 45.40 
Total7.4 92.6 1068.40 988.97 174.56 161.59 
Losses 0.91%8.97 1.47 
Output2.0 98.0 1000.00 980.00 163.39 160.12 
Losses before baking/boiling, shrinkage 0.45339%92.6 4.84 4.48 0.79 0.73 
Baking/boiling 5.55%58.98 9.64 
Losses after baking/boiling, shrinkage 0.45339%98.0 4.58 4.48 0.75 0.73 
Filling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 55.37 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85432.20 431.55 23.93 23.90 
3Starch syrup78.0 272.20 212.32 15.07 11.76 
4Lactic acid (E270)40.0 14.80 5.92 0.82 0.33 
Total45.0 55.0 1285.20 706.39 71.17 39.11 
Losses 0.9%6.39 0.35 
Output30.0 70.0 1000.00 700.00 55.37 38.76 
Losses before baking/boiling, shrinkage 0.45214%55.0 5.81 3.19 0.32 0.18 
Baking/boiling 21.48%274.83 15.22 
Losses after baking/boiling, shrinkage 0.45214%70.0 4.56 3.19 0.25 0.18 
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 10.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 4.86 3.79 
3water—  100.87 —   1.09 —   
Total20.0 80.0 1005.07 804.06 10.81 8.65 
Losses 0.5%4.06 0.044
Output20.0 80.0 1000.00 800.00 10.76 8.61 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0270.022
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0270.022
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 327.7 kg finished product
in kind
in solids
1Sign up99.85145.16 144.94 
2Starch syrup78.0 78.14 60.95 
3Chocolate glaze [Skurikhin]99.1 66.39 65.79 
4Powdered sugar99.8538.60 38.54 
5Apple puree [GOST]10.0 31.34 3.13 
6Sign up95.0 3.91 3.71 
7water—  1.09 —   
8Lactic acid (E270)40.0 0.82 0.33 
9Essence—  0.49 —   
10Vanillin—  0.033—   
Total365.97 317.41 
General losses 1.9%6.09 
Output95.0 327.70 311.32 
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Recipe on №079 Dragee "Cross" (Coating with chocolate) contained in handbooks:

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