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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 132.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.16	0.16
3	Condir	70.0	1.00	0.70	0.13	0.093
4	Gloss	100.0	0.40	0.40	0.053	0.053
	Total	5.0 95.0	1001.60	951.35	132.51	125.86
	Losses 0.14%			1.35		0.18
	Output	5.0 95.0	1000.00	950.00		125.68
	Losses before baking/boiling, shrinkage 0.07095%	95.0	0.71	0.68	0.094	0.089
	Baking/boiling 0.02%		0.18		0.024
	Losses after baking/boiling, shrinkage 0.07095%	95.0	0.71	0.68	0.094	0.089

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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 132.17 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	202.60	200.78	26.78	26.54
3	Vanillin	—	0.10	—	0.013	—
	Total	5.0 95.0	1003.50	953.53	132.63	126.03
	Losses 0.37%			3.53		0.47
	Output	5.0 95.0	1000.00	950.00	132.17	125.56
	Losses before baking/boiling, shrinkage 0.18503%	95.0	1.86	1.76	0.25	0.23
	Baking/boiling -0.02%		-0.21		-0.028
	Losses after baking/boiling, shrinkage 0.18503%	95.0	1.86	1.76	0.25	0.23

Roll under chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 105.84 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	147.10	146.88	15.57	15.55
3	Watering syrup	80.0	41.00	32.80	4.34	3.47
4	Cocoa powder [Skurikhin]	95.0	14.90	14.16	1.58	1.50
	Total	6.5 93.5	1015.50	949.46	107.48	100.49
	Losses 1.0%			9.46		1.00
	Output	6.0 94.0	1000.00	940.00	105.84	99.49
	Losses before baking/boiling, shrinkage 0.49814%	93.5	5.06	4.73	0.54	0.50
	Baking/boiling 0.54%		5.41		0.57
	Losses after baking/boiling, shrinkage 0.49814%	94.0	5.03	4.73	0.53	0.50

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 85.99 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling recipe	70.0	261.60	183.12	22.50	15.75
3	Essence of rum	—	2.30	—	0.20	—
	Total	9.3 90.7	1029.00	932.92	88.49	80.23
	Losses 0.31%			2.92		0.25
	Output	7.0 93.0	1000.00	930.00	85.99	79.98
	Losses before baking/boiling, shrinkage 0.15639%	90.7	1.61	1.46	0.14	0.13
	Baking/boiling 2.51%		25.82		2.22
	Losses after baking/boiling, shrinkage 0.15639%	93.0	1.57	1.46	0.13	0.13

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 65.79 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	356.20	277.84	23.44	18.28
	Total	7.4 92.6	1068.40	988.97	70.30	65.07
	Losses 0.91%			8.97		0.59
	Output	2.0 98.0	1000.00	980.00	65.79	64.48
	Losses before baking/boiling, shrinkage 0.45339%	92.6	4.84	4.48	0.32	0.30
	Baking/boiling 5.55%		58.98		3.88
	Losses after baking/boiling, shrinkage 0.45339%	98.0	4.58	4.48	0.30	0.30

Filling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 22.5 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	265.00	26.50	5.96	0.60
3	Granulated sugar	99.85	199.70	199.40	4.49	4.49
4	Starch syrup	78.0	135.10	105.38	3.04	2.37
5	Lactic acid (E270)	40.0	14.00	5.60	0.31	0.13
6	Sign up
	Total	36.7 63.3	1116.00	706.36	25.11	15.89
	Losses 0.9%			6.36		0.14
	Output	30.0 70.0	1000.00	700.00	22.50	15.75
	Losses before baking/boiling, shrinkage 0.45023%	63.3	5.02	3.18	0.11	0.072
	Baking/boiling 9.58%		106.43		2.39
	Losses after baking/boiling, shrinkage 0.45023%	70.0	4.54	3.18	0.10	0.072

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 4.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	1.96	1.53
3	water	—	100.87	—	0.44	—
	Total	20.0 80.0	1005.07	804.06	4.36	3.49
	Losses 0.5%			4.06		0.018
	Output	20.0 80.0	1000.00	800.00	4.34	3.47
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.011	0.009
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.011	0.009

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.040	—
	Total	30.0 70.0	1011.34	707.94	0.13	0.094
	Losses 1.1%			7.94		0.001
	Output	30.0 70.0	1000.00	700.00	0.13	0.093
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.001	0.001
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.001	0.001

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.018	0.018
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.009	0.009
	Total	— 100.0	1000.00	1000.00	0.053	0.053
	Output	— 100.0	1000.00	1000.00	0.053	0.053

Consolidated recipe, k=1.004471
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 132.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	53.41	53.33	53.65	53.57
2	Starch syrup	78.0	28.44	22.18	28.56	22.28
3	Chocolate glaze [Skurikhin]	99.1	26.78	26.54	26.90	26.65
4	Powdered sugar	99.85	15.57	15.55	15.64	15.62
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	11.23	8.31	11.28	8.35
6	Sign up	10.0	5.96	0.60	5.99	0.60
7	Cocoa powder [Skurikhin]	95.0	1.58	1.50	1.58	1.50
8	water	—	0.48	—	0.48	—
9	Lactic acid (E270)	40.0	0.31	0.13	0.32	0.13
10	Essence of rum	—	0.26	—	0.26	—
11	Sign up	100.0	0.16	0.16	0.16	0.16
12	Vegetable oil	100.0	0.026	0.026	0.027	0.027
13	Wax (E901)	100.0	0.018	0.018	0.018	0.018
14	Vanillin	—	0.013	—	0.013	—
15	Paraffin (E905c(i))	100.0	0.009	0.009	0.009	0.009
	Total		144.24	128.33	144.89	128.91
	Total phase loss 2.1%			2.65
	Other losses 0.45%					0.57
	General losses 2.5%					3.22
	Output	95.0	132.30	125.68	132.30	125.68

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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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