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All groups → All products → Dragee → Dragee caramel → №080 Dragee "Moscow" → 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 118.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 202.60 200.78 24.03 23.81 
3Vanillin—  0.10 —   0.012—   
Total5.0 95.0 1003.50 953.53 119.02 113.09 
Losses 0.37%3.53 0.42 
Output5.0 95.0 1000.00 950.00 112.67 
Losses before baking/boiling, shrinkage 0.18503%95.0 1.86 1.76 0.22 0.21 
Baking/boiling -0.02%-0.21 -0.025
Losses after baking/boiling, shrinkage 0.18503%95.0 1.86 1.76 0.22 0.21 
List of recipes
Roll under chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 94.97 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85147.10 146.88 13.97 13.95 
3Watering syrup80.0 41.00 32.80 3.89 3.12 
4Cocoa powder [Skurikhin]95.0 14.90 14.16 1.42 1.34 
Total6.5 93.5 1015.50 949.46 96.45 90.17 
Losses 1.0%9.46 0.90 
Output6.0 94.0 1000.00 940.00 94.97 89.28 
Losses before baking/boiling, shrinkage 0.49814%93.5 5.06 4.73 0.48 0.45 
Baking/boiling 0.54%5.41 0.51 
Losses after baking/boiling, shrinkage 0.49814%94.0 5.03 4.73 0.48 0.45 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 77.17 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling recipe70.0 261.60 183.12 20.19 14.13 
3Essence of rum—  2.30 —   0.18 —   
Total9.3 90.7 1029.00 932.92 79.40 71.99 
Losses 0.31%2.92 0.23 
Output7.0 93.0 1000.00 930.00 77.17 71.77 
Losses before baking/boiling, shrinkage 0.15639%90.7 1.61 1.46 0.12 0.11 
Baking/boiling 2.51%25.82 1.99 
Losses after baking/boiling, shrinkage 0.15639%93.0 1.57 1.46 0.12 0.11 
Caramel mass recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 59.04 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 356.20 277.84 21.03 16.40 
Total7.4 92.6 1068.40 988.97 63.08 58.39 
Losses 0.91%8.97 0.53 
Output2.0 98.0 1000.00 980.00 59.04 57.86 
Losses before baking/boiling, shrinkage 0.45339%92.6 4.84 4.48 0.29 0.26 
Baking/boiling 5.55%58.98 3.48 
Losses after baking/boiling, shrinkage 0.45339%98.0 4.58 4.48 0.27 0.26 
Filling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 20.19 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 265.00 26.50 5.35 0.53 
3Granulated sugar99.85199.70 199.40 4.03 4.03 
4Starch syrup78.0 135.10 105.38 2.73 2.13 
5Lactic acid (E270)40.0 14.00 5.60 0.28 0.11 
6Sign up
Total36.7 63.3 1116.00 706.36 22.53 14.26 
Losses 0.9%6.36 0.13 
Output30.0 70.0 1000.00 700.00 20.19 14.13 
Losses before baking/boiling, shrinkage 0.45023%63.3 5.02 3.18 0.10 0.064
Baking/boiling 9.58%106.43 2.15 
Losses after baking/boiling, shrinkage 0.45023%70.0 4.54 3.18 0.0920.064
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 3.89 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 1.76 1.37 
3water—  100.87 —   0.39 —   
Total20.0 80.0 1005.07 804.06 3.91 3.13 
Losses 0.5%4.06 0.016
Output20.0 80.0 1000.00 800.00 3.89 3.12 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0100.008
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0100.008
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 118.6 kg finished product
in kind
in solids
1Sign up99.8547.84 47.77 
2Starch syrup78.0 25.52 19.90 
3Chocolate glaze [Skurikhin]99.1 24.03 23.81 
4Powdered sugar99.8513.97 13.95 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 10.08 7.46 
6Sign up10.0 5.35 0.53 
7Cocoa powder [Skurikhin]95.0 1.42 1.34 
8water—  0.39 —   
9Lactic acid (E270)40.0 0.28 0.11 
10Essence of rum—  0.24 —   
11Sign up—  0.012—   
Total129.12 114.89 
General losses 1.9%2.22 
Output95.0 118.60 112.67 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yeswhole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №080 Dragee "Moscow" (Coating with chocolate) contained in handbooks:

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