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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 158.9 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	202.60	200.78	32.19	31.90
3	Vanillin	—	0.10	—	0.016	—
	Total	5.0 95.0	1003.50	953.53	159.46	151.52
	Losses 0.37%			3.53		0.56
	Output	5.0 95.0	1000.00	950.00		150.96
	Losses before baking/boiling, shrinkage 0.18503%	95.0	1.86	1.76	0.30	0.28
	Baking/boiling -0.02%		-0.21		-0.034
	Losses after baking/boiling, shrinkage 0.18503%	95.0	1.86	1.76	0.30	0.28

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Roll under chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 127.25 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	147.10	146.88	18.72	18.69
3	Watering syrup	80.0	41.00	32.80	5.22	4.17
4	Cocoa powder [Skurikhin]	95.0	14.90	14.16	1.90	1.80
	Total	6.5 93.5	1015.50	949.46	129.22	120.82
	Losses 1.0%			9.46		1.20
	Output	6.0 94.0	1000.00	940.00	127.25	119.61
	Losses before baking/boiling, shrinkage 0.49814%	93.5	5.06	4.73	0.64	0.60
	Baking/boiling 0.54%		5.41		0.69
	Losses after baking/boiling, shrinkage 0.49814%	94.0	5.03	4.73	0.64	0.60

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 103.39 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling recipe	70.0	261.60	183.12	27.05	18.93
3	Essence of rum	—	2.30	—	0.24	—
	Total	9.3 90.7	1029.00	932.92	106.39	96.45
	Losses 0.31%			2.92		0.30
	Output	7.0 93.0	1000.00	930.00	103.39	96.15
	Losses before baking/boiling, shrinkage 0.15639%	90.7	1.61	1.46	0.17	0.15
	Baking/boiling 2.51%		25.82		2.67
	Losses after baking/boiling, shrinkage 0.15639%	93.0	1.57	1.46	0.16	0.15

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 79.1 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	356.20	277.84	28.18	21.98
	Total	7.4 92.6	1068.40	988.97	84.51	78.23
	Losses 0.91%			8.97		0.71
	Output	2.0 98.0	1000.00	980.00	79.10	77.52
	Losses before baking/boiling, shrinkage 0.45339%	92.6	4.84	4.48	0.38	0.35
	Baking/boiling 5.55%		58.98		4.67
	Losses after baking/boiling, shrinkage 0.45339%	98.0	4.58	4.48	0.36	0.35

Filling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 27.05 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	265.00	26.50	7.17	0.72
3	Granulated sugar	99.85	199.70	199.40	5.40	5.39
4	Starch syrup	78.0	135.10	105.38	3.65	2.85
5	Lactic acid (E270)	40.0	14.00	5.60	0.38	0.15
6	Sign up
	Total	36.7 63.3	1116.00	706.36	30.18	19.10
	Losses 0.9%			6.36		0.17
	Output	30.0 70.0	1000.00	700.00	27.05	18.93
	Losses before baking/boiling, shrinkage 0.45023%	63.3	5.02	3.18	0.14	0.086
	Baking/boiling 9.58%		106.43		2.88
	Losses after baking/boiling, shrinkage 0.45023%	70.0	4.54	3.18	0.12	0.086

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 5.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	2.36	1.84
3	water	—	100.87	—	0.53	—
	Total	20.0 80.0	1005.07	804.06	5.24	4.19
	Losses 0.5%			4.06		0.021
	Output	20.0 80.0	1000.00	800.00	5.22	4.17
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.013	0.011
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.013	0.011

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 158.9 kg finished product
			in kind	in solids
1	Sign up	99.85	64.10	64.00
2	Starch syrup	78.0	34.19	26.67
3	Chocolate glaze [Skurikhin]	99.1	32.19	31.90
4	Powdered sugar	99.85	18.72	18.69
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	13.50	9.99
6	Sign up	10.0	7.17	0.72
7	Cocoa powder [Skurikhin]	95.0	1.90	1.80
8	water	—	0.53	—
9	Lactic acid (E270)	40.0	0.38	0.15
10	Essence of rum	—	0.32	—
11	Sign up	—	0.016	—
	Total		173.00	153.92
	General losses 1.9%			2.97
	Output	95.0	158.90	150.96

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Recipe on №080 Dragee "Moscow" (Coating with chocolate) contained in handbooks:

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Consolidated recipe Coating with chocolate

Recipe on №080 Dragee "Moscow" (Coating with chocolate) contained in handbooks:

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