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All groups → All products → Dragee → Dragee caramel → №085 Dragee "Penishka" ("Milk") → Coating recipe → Consolidated recipe

Consolidated recipe Coating recipe

Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 954.9 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	303.70	303.24	290.00	289.57
3	Watering syrup	80.0	63.10	50.48	60.25	48.20
4	Vanilla essence	—	1.50	—	1.43	—
	Total	5.1 94.9	1008.10	956.42	962.63	913.28
	Losses 0.67%			6.42		6.13
	Output	5.0 95.0	1000.00	950.00		907.16
	Losses before baking/boiling, shrinkage 0.33542%	94.9	3.38	3.21	3.23	3.06
	Baking/boiling 0.13%		1.34		1.28
	Losses after baking/boiling, shrinkage 0.33542%	95.0	3.38	3.21	3.22	3.06

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Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 610.95 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling recipe	84.0	250.80	210.67	153.23	128.71
3	Vanilla essence	—	2.20	—	1.34	—
	Total	5.7 94.3	1002.20	944.89	612.29	577.27
	Losses 0.31%			2.89		1.76
	Output	5.8 94.2	1000.00	942.00	610.95	575.51
	Losses before baking/boiling, shrinkage 0.15282%	94.3	1.53	1.44	0.94	0.88
	Baking/boiling -0.09%		-0.86		-0.53
	Losses after baking/boiling, shrinkage 0.15282%	94.2	1.53	1.44	0.94	0.88

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 457.72 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	311.40	242.89	142.53	111.18
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	100.00	74.00	45.77	33.87
4	Vanilla essence	—	2.30	—	1.05	—
	Total	9.0 91.0	1086.70	988.88	497.40	452.63
	Losses 0.9%			8.88		4.07
	Output	2.0 98.0	1000.00	980.00	457.72	448.57
	Losses before baking/boiling, shrinkage 0.44912%	91.0	4.88	4.44	2.23	2.03
	Baking/boiling 7.14%		77.29		35.38
	Losses after baking/boiling, shrinkage 0.44912%	98.0	4.53	4.44	2.07	2.03

Filling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 153.23 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	291.00	215.34	44.59	33.00
3	Granulated sugar	99.85	238.60	238.24	36.56	36.50
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	28.90	24.28	4.43	3.72
	Total	17.9 82.1	1032.60	847.66	158.22	129.88
	Losses 0.9%			7.66		1.17
	Output	16.0 84.0	1000.00	840.00	153.23	128.71
	Losses before baking/boiling, shrinkage 0.4516%	82.1	4.66	3.83	0.71	0.59
	Baking/boiling 2.27%		23.38		3.58
	Losses after baking/boiling, shrinkage 0.4516%	84.0	4.56	3.83	0.70	0.59

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 60.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	27.24	21.25
3	water	—	100.87	—	6.08	—
	Total	20.0 80.0	1005.07	804.06	60.56	48.45
	Losses 0.5%			4.06		0.24
	Output	20.0 80.0	1000.00	800.00	60.25	48.20
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.15	0.12
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.15	0.12

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 954.9 kg finished product
			in kind	in solids
1	Sign up	99.85	371.85	371.29
2	Powdered sugar	99.85	290.00	289.57
3	Starch syrup	78.0	242.42	189.09
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	90.36	66.87
5	water	—	6.08	—
6	Sign up	84.0	4.43	3.72
7	Vanilla essence	—	3.83	—
	Total		1008.96	920.53
	General losses 1.5%			13.37
	Output	95.0	954.90	907.16

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Recipe on №085 Dragee "Penishka" ("Milk") (Coating recipe) contained in handbooks:

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Consolidated recipe Coating recipe

Recipe on №085 Dragee "Penishka" ("Milk") (Coating recipe) contained in handbooks:

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