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All groups → All products → Dragee → Dragee caramel → №079 Dragee "Cross" → Glossing recipe → Consolidated recipe

Consolidated recipe: №079 Dragee "Cross"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 599.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.72	0.72
3	Condir	70.0	1.00	0.70	0.60	0.42
4	Gloss	100.0	0.40	0.40	0.24	0.24
	Total	5.0 95.0	1001.60	951.35	600.76	570.62
	Losses 0.14%			1.35		0.81
	Output	5.0 95.0	1000.00	950.00		569.81
	Losses before baking/boiling, shrinkage 0.07095%	95.0	0.71	0.68	0.43	0.40
	Baking/boiling 0.02%		0.18		0.11
	Losses after baking/boiling, shrinkage 0.07095%	95.0	0.71	0.68	0.43	0.40

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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 599.2 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	202.60	200.78	121.40	120.31
3	Vanillin	—	0.10	—	0.060	—
	Total	5.0 95.0	1003.50	953.53	601.30	571.35
	Losses 0.37%			3.53		2.11
	Output	5.0 95.0	1000.00	950.00	599.20	569.24
	Losses before baking/boiling, shrinkage 0.18503%	95.0	1.86	1.76	1.11	1.06
	Baking/boiling -0.02%		-0.21		-0.13
	Losses after baking/boiling, shrinkage 0.18503%	95.0	1.86	1.76	1.11	1.06

1st knurling under chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 479.84 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	147.10	146.88	70.58	70.48
3	Watering syrup	80.0	41.00	32.80	19.67	15.74
4	Cocoa powder [Skurikhin]	95.0	14.90	14.16	7.15	6.79
	Total	6.5 93.5	1015.50	949.46	487.28	455.59
	Losses 1.0%			9.46		4.54
	Output	6.0 94.0	1000.00	940.00	479.84	451.05
	Losses before baking/boiling, shrinkage 0.49814%	93.5	5.06	4.73	2.43	2.27
	Baking/boiling 0.54%		5.41		2.60
	Losses after baking/boiling, shrinkage 0.49814%	94.0	5.03	4.73	2.41	2.27

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 389.87 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling recipe	70.0	259.70	181.79	101.25	70.87
3	Essence	—	2.30	—	0.90	—
	Total	9.3 90.7	1028.30	932.76	400.90	363.66
	Losses 0.3%			2.76		1.08
	Output	7.0 93.0	1000.00	930.00	389.87	362.58
	Losses before baking/boiling, shrinkage 0.14816%	90.7	1.52	1.38	0.59	0.54
	Baking/boiling 2.46%		25.29		9.86
	Losses after baking/boiling, shrinkage 0.14816%	93.0	1.49	1.38	0.58	0.54

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 298.76 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	356.20	277.84	106.42	83.01
	Total	7.4 92.6	1068.40	988.97	319.19	295.46
	Losses 0.91%			8.97		2.68
	Output	2.0 98.0	1000.00	980.00	298.76	292.78
	Losses before baking/boiling, shrinkage 0.45339%	92.6	4.84	4.48	1.45	1.34
	Baking/boiling 5.55%		58.98		17.62
	Losses after baking/boiling, shrinkage 0.45339%	98.0	4.58	4.48	1.37	1.34

Filling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 101.25 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	432.20	431.55	43.76	43.69
3	Starch syrup	78.0	272.20	212.32	27.56	21.50
4	Lactic acid (E270)	40.0	14.80	5.92	1.50	0.60
	Total	45.0 55.0	1285.20	706.39	130.13	71.52
	Losses 0.9%			6.39		0.65
	Output	30.0 70.0	1000.00	700.00	101.25	70.87
	Losses before baking/boiling, shrinkage 0.45214%	55.0	5.81	3.19	0.59	0.32
	Baking/boiling 21.48%		274.83		27.83
	Losses after baking/boiling, shrinkage 0.45214%	70.0	4.56	3.19	0.46	0.32

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 19.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	8.89	6.94
3	water	—	100.87	—	1.98	—
	Total	20.0 80.0	1005.07	804.06	19.77	15.82
	Losses 0.5%			4.06		0.080
	Output	20.0 80.0	1000.00	800.00	19.67	15.74
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.050	0.040
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.050	0.040

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.18	—
	Total	30.0 70.0	1011.34	707.94	0.61	0.42
	Losses 1.1%			7.94		0.005
	Output	30.0 70.0	1000.00	700.00	0.60	0.42
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.003	0.002
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.003	0.002

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.080	0.080
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.040	0.040
	Total	— 100.0	1000.00	1000.00	0.24	0.24
	Output	— 100.0	1000.00	1000.00	0.24	0.24

Consolidated recipe, k=1.004571
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 599.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	265.85	265.46	267.07	266.67
2	Starch syrup	78.0	142.87	111.44	143.52	111.95
3	Chocolate glaze [Skurikhin]	99.1	121.40	120.31	121.95	120.86
4	Powdered sugar	99.85	70.58	70.48	70.91	70.80
5	Apple puree [GOST]	10.0	57.31	5.73	57.57	5.76
6	Sign up	95.0	7.15	6.79	7.18	6.82
7	water	—	2.17	—	2.18	—
8	Lactic acid (E270)	40.0	1.50	0.60	1.51	0.60
9	Essence	—	0.90	—	0.90	—
10	Talc (E553(iii))	100.0	0.72	0.72	0.72	0.72
11	Sign up	100.0	0.12	0.12	0.12	0.12
12	Wax (E901)	100.0	0.080	0.080	0.080	0.080
13	Vanillin	—	0.060	—	0.060	—
14	Paraffin (E905c(i))	100.0	0.040	0.040	0.040	0.040
	Total		670.75	581.76	673.81	584.42
	Total phase loss 2.1%			11.95
	Other losses 0.46%					2.66
	General losses 2.5%					14.61
	Output	95.0	599.80	569.81	599.80	569.81

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 №079 Dragee "Cross" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №079 Dragee "Cross"

Recipe on №079 Dragee "Cross" contained in handbooks:

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