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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 584.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.70	0.70
3	Condir	70.0	1.00	0.70	0.58	0.41
4	Gloss	100.0	0.40	0.40	0.23	0.23
	Total	5.0 95.0	1001.60	951.35	585.74	556.35
	Losses 0.14%			1.35		0.79
	Output	5.0 95.0	1000.00	950.00		555.56
	Losses before baking/boiling, shrinkage 0.07095%	95.0	0.71	0.68	0.42	0.39
	Baking/boiling 0.02%		0.18		0.10
	Losses after baking/boiling, shrinkage 0.07095%	95.0	0.71	0.68	0.42	0.39

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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 584.22 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	202.60	200.78	118.36	117.30
3	Vanillin	—	0.10	—	0.058	—
	Total	5.0 95.0	1003.50	953.53	586.26	557.07
	Losses 0.37%			3.53		2.06
	Output	5.0 95.0	1000.00	950.00	584.22	555.00
	Losses before baking/boiling, shrinkage 0.18503%	95.0	1.86	1.76	1.08	1.03
	Baking/boiling -0.02%		-0.21		-0.12
	Losses after baking/boiling, shrinkage 0.18503%	95.0	1.86	1.76	1.08	1.03

1st knurling under chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 467.84 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	147.10	146.88	68.82	68.72
3	Watering syrup	80.0	41.00	32.80	19.18	15.35
4	Cocoa powder [Skurikhin]	95.0	14.90	14.16	6.97	6.62
	Total	6.5 93.5	1015.50	949.46	475.09	444.19
	Losses 1.0%			9.46		4.43
	Output	6.0 94.0	1000.00	940.00	467.84	439.77
	Losses before baking/boiling, shrinkage 0.49814%	93.5	5.06	4.73	2.37	2.21
	Baking/boiling 0.54%		5.41		2.53
	Losses after baking/boiling, shrinkage 0.49814%	94.0	5.03	4.73	2.35	2.21

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 380.12 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling recipe	70.0	259.70	181.79	98.72	69.10
3	Essence	—	2.30	—	0.87	—
	Total	9.3 90.7	1028.30	932.76	390.88	354.56
	Losses 0.3%			2.76		1.05
	Output	7.0 93.0	1000.00	930.00	380.12	353.51
	Losses before baking/boiling, shrinkage 0.14816%	90.7	1.52	1.38	0.58	0.53
	Baking/boiling 2.46%		25.29		9.61
	Losses after baking/boiling, shrinkage 0.14816%	93.0	1.49	1.38	0.56	0.53

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 291.29 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	356.20	277.84	103.76	80.93
	Total	7.4 92.6	1068.40	988.97	311.21	288.07
	Losses 0.91%			8.97		2.61
	Output	2.0 98.0	1000.00	980.00	291.29	285.46
	Losses before baking/boiling, shrinkage 0.45339%	92.6	4.84	4.48	1.41	1.31
	Baking/boiling 5.55%		58.98		17.18
	Losses after baking/boiling, shrinkage 0.45339%	98.0	4.58	4.48	1.33	1.31

Filling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 98.72 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	432.20	431.55	42.67	42.60
3	Starch syrup	78.0	272.20	212.32	26.87	20.96
4	Lactic acid (E270)	40.0	14.80	5.92	1.46	0.58
	Total	45.0 55.0	1285.20	706.39	126.87	69.73
	Losses 0.9%			6.39		0.63
	Output	30.0 70.0	1000.00	700.00	98.72	69.10
	Losses before baking/boiling, shrinkage 0.45214%	55.0	5.81	3.19	0.57	0.32
	Baking/boiling 21.48%		274.83		27.13
	Losses after baking/boiling, shrinkage 0.45214%	70.0	4.56	3.19	0.45	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 19.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	8.67	6.76
3	water	—	100.87	—	1.93	—
	Total	20.0 80.0	1005.07	804.06	19.28	15.42
	Losses 0.5%			4.06		0.078
	Output	20.0 80.0	1000.00	800.00	19.18	15.35
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.049	0.039
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.049	0.039

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.58 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	0.59	0.41
	Losses 1.1%			7.94		0.005
	Output	30.0 70.0	1000.00	700.00	0.58	0.41
	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 0.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.078	0.078
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.039	0.039
	Total	— 100.0	1000.00	1000.00	0.23	0.23
	Output	— 100.0	1000.00	1000.00	0.23	0.23

Consolidated recipe, k=1.004571
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 584.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	259.21	258.82	260.39	260.00
2	Starch syrup	78.0	139.30	108.65	139.94	109.15
3	Chocolate glaze [Skurikhin]	99.1	118.36	117.30	118.90	117.83
4	Powdered sugar	99.85	68.82	68.72	69.13	69.03
5	Apple puree [GOST]	10.0	55.87	5.59	56.13	5.61
6	Sign up	95.0	6.97	6.62	7.00	6.65
7	water	—	2.11	—	2.12	—
8	Lactic acid (E270)	40.0	1.46	0.58	1.47	0.59
9	Essence	—	0.87	—	0.88	—
10	Talc (E553(iii))	100.0	0.70	0.70	0.70	0.70
11	Sign up	100.0	0.12	0.12	0.12	0.12
12	Wax (E901)	100.0	0.078	0.078	0.078	0.078
13	Vanillin	—	0.058	—	0.059	—
14	Paraffin (E905c(i))	100.0	0.039	0.039	0.039	0.039
	Total		653.97	567.21	656.96	569.81
	Total phase loss 2.1%			11.65
	Other losses 0.46%					2.59
	General losses 2.5%					14.25
	Output	95.0	584.80	555.56	584.80	555.56

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

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Consolidated recipe №079 Dragee "Cross"

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

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