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All groups → All products → Dragee → Dragee caramel → №080 Dragee "Moscow" → Glossing recipe → Consolidated recipe

Consolidated recipe: №080 Dragee "Moscow"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 785.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.94	0.94
3	Condir	70.0	1.00	0.70	0.79	0.55
4	Gloss	100.0	0.40	0.40	0.31	0.31
	Total	5.0 95.0	1001.60	951.35	786.46	747.00
	Losses 0.14%			1.35		1.06
	Output	5.0 95.0	1000.00	950.00		745.94
	Losses before baking/boiling, shrinkage 0.07095%	95.0	0.71	0.68	0.56	0.53
	Baking/boiling 0.02%		0.18		0.14
	Losses after baking/boiling, shrinkage 0.07095%	95.0	0.71	0.68	0.56	0.53

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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 784.41 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	202.60	200.78	158.92	157.49
3	Vanillin	—	0.10	—	0.078	—
	Total	5.0 95.0	1003.50	953.53	787.16	747.96
	Losses 0.37%			3.53		2.77
	Output	5.0 95.0	1000.00	950.00	784.41	745.19
	Losses before baking/boiling, shrinkage 0.18503%	95.0	1.86	1.76	1.46	1.38
	Baking/boiling -0.02%		-0.21		-0.17
	Losses after baking/boiling, shrinkage 0.18503%	95.0	1.86	1.76	1.46	1.38

Roll under chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 628.16 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	147.10	146.88	92.40	92.26
3	Watering syrup	80.0	41.00	32.80	25.75	20.60
4	Cocoa powder [Skurikhin]	95.0	14.90	14.16	9.36	8.89
	Total	6.5 93.5	1015.50	949.46	637.90	596.41
	Losses 1.0%			9.46		5.94
	Output	6.0 94.0	1000.00	940.00	628.16	590.47
	Losses before baking/boiling, shrinkage 0.49814%	93.5	5.06	4.73	3.18	2.97
	Baking/boiling 0.54%		5.41		3.40
	Losses after baking/boiling, shrinkage 0.49814%	94.0	5.03	4.73	3.16	2.97

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 510.38 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling recipe	70.0	261.60	183.12	133.52	93.46
3	Essence of rum	—	2.30	—	1.17	—
	Total	9.3 90.7	1029.00	932.92	525.18	476.14
	Losses 0.31%			2.92		1.49
	Output	7.0 93.0	1000.00	930.00	510.38	474.65
	Losses before baking/boiling, shrinkage 0.15639%	90.7	1.61	1.46	0.82	0.74
	Baking/boiling 2.51%		25.82		13.18
	Losses after baking/boiling, shrinkage 0.15639%	93.0	1.57	1.46	0.80	0.74

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 390.49 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	356.20	277.84	139.09	108.49
	Total	7.4 92.6	1068.40	988.97	417.20	386.18
	Losses 0.91%			8.97		3.50
	Output	2.0 98.0	1000.00	980.00	390.49	382.68
	Losses before baking/boiling, shrinkage 0.45339%	92.6	4.84	4.48	1.89	1.75
	Baking/boiling 5.55%		58.98		23.03
	Losses after baking/boiling, shrinkage 0.45339%	98.0	4.58	4.48	1.79	1.75

Filling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 133.52 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	265.00	26.50	35.38	3.54
3	Granulated sugar	99.85	199.70	199.40	26.66	26.62
4	Starch syrup	78.0	135.10	105.38	18.04	14.07
5	Lactic acid (E270)	40.0	14.00	5.60	1.87	0.75
6	Sign up
	Total	36.7 63.3	1116.00	706.36	149.00	94.31
	Losses 0.9%			6.36		0.85
	Output	30.0 70.0	1000.00	700.00	133.52	93.46
	Losses before baking/boiling, shrinkage 0.45023%	63.3	5.02	3.18	0.67	0.42
	Baking/boiling 9.58%		106.43		14.21
	Losses after baking/boiling, shrinkage 0.45023%	70.0	4.54	3.18	0.61	0.42

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 25.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	11.64	9.08
3	water	—	100.87	—	2.60	—
	Total	20.0 80.0	1005.07	804.06	25.89	20.71
	Losses 0.5%			4.06		0.10
	Output	20.0 80.0	1000.00	800.00	25.75	20.60
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.065	0.052
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.065	0.052

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.24	—
	Total	30.0 70.0	1011.34	707.94	0.79	0.56
	Losses 1.1%			7.94		0.006
	Output	30.0 70.0	1000.00	700.00	0.79	0.55
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.004	0.003
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.004	0.003

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.10	0.10
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.052	0.052
	Total	— 100.0	1000.00	1000.00	0.31	0.31
	Output	— 100.0	1000.00	1000.00	0.31	0.31

Consolidated recipe, k=1.004471
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 785.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	316.97	316.50	318.39	317.91
2	Starch syrup	78.0	168.77	131.64	169.53	132.23
3	Chocolate glaze [Skurikhin]	99.1	158.92	157.49	159.63	158.20
4	Powdered sugar	99.85	92.40	92.26	92.82	92.68
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	66.66	49.33	66.96	49.55
6	Sign up	10.0	35.38	3.54	35.54	3.55
7	Cocoa powder [Skurikhin]	95.0	9.36	8.89	9.40	8.93
8	water	—	2.84	—	2.85	—
9	Lactic acid (E270)	40.0	1.87	0.75	1.88	0.75
10	Essence of rum	—	1.56	—	1.57	—
11	Sign up	100.0	0.94	0.94	0.95	0.95
12	Vegetable oil	100.0	0.16	0.16	0.16	0.16
13	Wax (E901)	100.0	0.10	0.10	0.11	0.11
14	Vanillin	—	0.078	—	0.079	—
15	Paraffin (E905c(i))	100.0	0.052	0.052	0.053	0.053
	Total		856.08	761.66	859.90	765.07
	Total phase loss 2.1%			15.72
	Other losses 0.45%					3.41
	General losses 2.5%					19.13
	Output	95.0	785.20	745.94	785.20	745.94

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
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).	Yes	whole condensed milk with sugar the weight ratio of fat 8.5%	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 №080 Dragee "Moscow" contained in handbooks:

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Consolidated recipe: №080 Dragee "Moscow"

Recipe on №080 Dragee "Moscow" contained in handbooks:

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