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All groups → All products → Dragee → Dragee caramel → №086 Dragee "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 47.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85206.90 206.59 9.85 9.83 
3Watering syrup80.0 58.10 46.48 2.77 2.21 
4Yellow paint—  0.20 —   0.010—   
5Paint red—  0.10 —   0.005—   
Total4.8 95.2 1015.30 967.07 48.33 46.03 
Losses 0.21%2.07 0.10 
Output3.5 96.5 1000.00 965.00 45.93 
Losses before baking/boiling, shrinkage 0.10701%95.2 1.09 1.03 0.0520.049
Baking/boiling 1.3%13.14 0.63 
Losses after baking/boiling, shrinkage 0.10701%96.5 1.07 1.03 0.0510.049
List of recipes
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 35.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling recipe88.0 300.00 264.00 10.71 9.42 
3Essence—  2.30 —   0.082—   
Total5.2 94.8 1007.50 955.10 35.97 34.10 
Losses 0.32%3.10 0.11 
Output4.8 95.2 1000.00 952.00 35.70 33.99 
Losses before baking/boiling, shrinkage 0.16208%94.8 1.63 1.55 0.0580.055
Baking/boiling 0.42%4.24 0.15 
Losses after baking/boiling, shrinkage 0.16208%95.2 1.63 1.55 0.0580.055
Caramel mass recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 25.18 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 356.20 277.84 8.97 6.99 
Total7.4 92.6 1068.40 988.97 26.90 24.90 
Losses 0.91%8.97 0.23 
Output2.0 98.0 1000.00 980.00 25.18 24.67 
Losses before baking/boiling, shrinkage 0.45339%92.6 4.84 4.48 0.12 0.11 
Baking/boiling 5.55%58.98 1.48 
Losses after baking/boiling, shrinkage 0.45339%98.0 4.58 4.48 0.12 0.11 
Filling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 10.71 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 300.00 222.00 3.21 2.38 
3Starch syrup78.0 155.00 120.90 1.66 1.29 
4Vanillin—  0.40 —   0.004—   
Total11.3 88.7 1003.00 889.68 10.74 9.53 
Losses 1.1%9.68 0.10 
Output12.0 88.0 1000.00 880.00 10.71 9.42 
Losses before baking/boiling, shrinkage 0.54394%88.7 5.46 4.84 0.0580.052
Baking/boiling -0.8%-7.95 -0.085
Losses after baking/boiling, shrinkage 0.54394%88.0 5.50 4.84 0.0590.052
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 2.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 1.25 0.98 
3water—  100.87 —   0.28 —   
Total20.0 80.0 1005.07 804.06 2.78 2.22 
Losses 0.5%4.06 0.011
Output20.0 80.0 1000.00 800.00 2.77 2.21 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0070.006
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0070.006
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 47.6 kg finished product
in kind
in solids
1Sign up99.8525.05 25.01 
2Starch syrup78.0 11.88 9.26 
3Powdered sugar99.859.85 9.83 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 3.21 2.38 
5water—  0.28 —   
6Sign up—  0.082—   
7Yellow paint—  0.010—   
8Paint red—  0.005—   
9Vanillin—  0.004—   
Total50.36 46.48 
General losses 1.2%0.55 
Output96.5 47.60 45.93 
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Recipe on №086 Dragee "Milk" (Coating recipe) contained in handbooks:

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