To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

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

Consolidated recipe №085 Dragee "Penishka" ("Milk")

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 812 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.97	0.97
3	Condir	70.0	1.00	0.70	0.81	0.57
4	Gloss	100.0	0.40	0.40	0.32	0.32
	Total	5.0 95.0	1001.60	951.35	813.30	772.50
	Losses 0.14%			1.35		1.10
	Output	5.0 95.0	1000.00	950.00		771.40
	Losses before baking/boiling, shrinkage 0.07095%	95.0	0.71	0.68	0.58	0.55
	Baking/boiling 0.02%		0.18		0.15
	Losses after baking/boiling, shrinkage 0.07095%	95.0	0.71	0.68	0.58	0.55

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 811.19 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	303.70	303.24	246.36	245.99
3	Watering syrup	80.0	63.10	50.48	51.19	40.95
4	Vanilla essence	—	1.50	—	1.22	—
	Total	5.1 94.9	1008.10	956.42	817.76	775.83
	Losses 0.67%			6.42		5.20
	Output	5.0 95.0	1000.00	950.00	811.19	770.63
	Losses before baking/boiling, shrinkage 0.33542%	94.9	3.38	3.21	2.74	2.60
	Baking/boiling 0.13%		1.34		1.09
	Losses after baking/boiling, shrinkage 0.33542%	95.0	3.38	3.21	2.74	2.60

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 519 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling recipe	84.0	250.80	210.67	130.16	109.34
3	Vanilla essence	—	2.20	—	1.14	—
	Total	5.7 94.3	1002.20	944.89	520.14	490.40
	Losses 0.31%			2.89		1.50
	Output	5.8 94.2	1000.00	942.00	519.00	488.90
	Losses before baking/boiling, shrinkage 0.15282%	94.3	1.53	1.44	0.79	0.75
	Baking/boiling -0.09%		-0.86		-0.45
	Losses after baking/boiling, shrinkage 0.15282%	94.2	1.53	1.44	0.80	0.75

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 388.83 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	311.40	242.89	121.08	94.44
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	100.00	74.00	38.88	28.77
4	Vanilla essence	—	2.30	—	0.89	—
	Total	9.0 91.0	1086.70	988.88	422.55	384.51
	Losses 0.9%			8.88		3.45
	Output	2.0 98.0	1000.00	980.00	388.83	381.06
	Losses before baking/boiling, shrinkage 0.44912%	91.0	4.88	4.44	1.90	1.73
	Baking/boiling 7.14%		77.29		30.05
	Losses after baking/boiling, shrinkage 0.44912%	98.0	4.53	4.44	1.76	1.73

Filling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 130.16 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	37.88	28.03
3	Granulated sugar	99.85	238.60	238.24	31.06	31.01
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	28.90	24.28	3.76	3.16
	Total	17.9 82.1	1032.60	847.66	134.41	110.33
	Losses 0.9%			7.66		1.00
	Output	16.0 84.0	1000.00	840.00	130.16	109.34
	Losses before baking/boiling, shrinkage 0.4516%	82.1	4.66	3.83	0.61	0.50
	Baking/boiling 2.27%		23.38		3.04
	Losses after baking/boiling, shrinkage 0.4516%	84.0	4.56	3.83	0.59	0.50

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 51.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	23.14	18.05
3	water	—	100.87	—	5.16	—
	Total	20.0 80.0	1005.07	804.06	51.45	41.16
	Losses 0.5%			4.06		0.21
	Output	20.0 80.0	1000.00	800.00	51.19	40.95
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.13	0.10
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.13	0.10

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.25	—
	Total	30.0 70.0	1011.34	707.94	0.82	0.57
	Losses 1.1%			7.94		0.006
	Output	30.0 70.0	1000.00	700.00	0.81	0.57
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	0.003
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	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 0.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.11	0.11
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.054	0.054
	Total	— 100.0	1000.00	1000.00	0.32	0.32
	Output	— 100.0	1000.00	1000.00	0.32	0.32

Consolidated recipe, k=1.000101
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 812 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	316.46	315.98	316.49	316.02
2	Powdered sugar	99.85	246.36	245.99	246.38	246.01
3	Starch syrup	78.0	205.93	160.63	205.96	160.65
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	76.76	56.80	76.77	56.81
5	water	—	5.41	—	5.41	—
6	Sign up	84.0	3.76	3.16	3.76	3.16
7	Vanilla essence	—	3.25	—	3.25	—
8	Talc (E553(iii))	100.0	0.97	0.97	0.97	0.97
9	Vegetable oil	100.0	0.16	0.16	0.16	0.16
10	Wax (E901)	100.0	0.11	0.11	0.11	0.11
11	Sign up	100.0	0.054	0.054	0.054	0.054
	Total		859.24	783.86	859.32	783.94
	Total phase loss 1.6%			12.46
	Other losses 0.01%					0.079
	General losses 1.6%					12.54
	Output	95.0	812.00	771.40	812.00	771.40

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

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

1973 Dragee recipes.

Consolidated recipe №085 Dragee "Penishka" ("Milk")

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

calculations, forms, documents: