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All groups → All products → Dragee → Dragee caramel → №086 Dragee "Milk" → Glossing recipe → Consolidated recipe

Consolidated recipe: №086 Dragee "Milk"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 78.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.094	0.094
3	Condir	70.0	1.00	0.70	0.078	0.055
4	Gloss	100.0	0.40	0.40	0.031	0.031
	Total	3.5 96.5	1001.60	966.34	78.22	75.47
	Losses 0.14%			1.34		0.10
	Output	3.5 96.5	1000.00	965.00		75.37
	Losses before baking/boiling, shrinkage 0.06908%	96.5	0.69	0.67	0.054	0.052
	Baking/boiling 0.02%		0.22		0.017
	Losses after baking/boiling, shrinkage 0.06908%	96.5	0.69	0.67	0.054	0.052

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Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 78.02 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	206.90	206.59	16.14	16.12
3	Watering syrup	80.0	58.10	46.48	4.53	3.63
4	Yellow paint	—	0.20	—	0.016	—
5	Paint red	—	0.10	—	0.008	—
	Total	4.8 95.2	1015.30	967.07	79.22	75.45
	Losses 0.21%			2.07		0.16
	Output	3.5 96.5	1000.00	965.00	78.02	75.29
	Losses before baking/boiling, shrinkage 0.10701%	95.2	1.09	1.03	0.085	0.081
	Baking/boiling 1.3%		13.14		1.03
	Losses after baking/boiling, shrinkage 0.10701%	96.5	1.07	1.03	0.084	0.081

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 58.52 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling recipe	88.0	300.00	264.00	17.55	15.45
3	Essence	—	2.30	—	0.13	—
	Total	5.2 94.8	1007.50	955.10	58.96	55.89
	Losses 0.32%			3.10		0.18
	Output	4.8 95.2	1000.00	952.00	58.52	55.71
	Losses before baking/boiling, shrinkage 0.16208%	94.8	1.63	1.55	0.10	0.091
	Baking/boiling 0.42%		4.24		0.25
	Losses after baking/boiling, shrinkage 0.16208%	95.2	1.63	1.55	0.10	0.091

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 41.27 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	356.20	277.84	14.70	11.47
	Total	7.4 92.6	1068.40	988.97	44.09	40.81
	Losses 0.91%			8.97		0.37
	Output	2.0 98.0	1000.00	980.00	41.27	40.44
	Losses before baking/boiling, shrinkage 0.45339%	92.6	4.84	4.48	0.20	0.19
	Baking/boiling 5.55%		58.98		2.43
	Losses after baking/boiling, shrinkage 0.45339%	98.0	4.58	4.48	0.19	0.19

Filling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 17.55 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	300.00	222.00	5.27	3.90
3	Starch syrup	78.0	155.00	120.90	2.72	2.12
4	Vanillin	—	0.40	—	0.007	—
	Total	11.3 88.7	1003.00	889.68	17.61	15.62
	Losses 1.1%			9.68		0.17
	Output	12.0 88.0	1000.00	880.00	17.55	15.45
	Losses before baking/boiling, shrinkage 0.54394%	88.7	5.46	4.84	0.10	0.085
	Baking/boiling -0.8%		-7.95		-0.14
	Losses after baking/boiling, shrinkage 0.54394%	88.0	5.50	4.84	0.10	0.085

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 4.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	2.05	1.60
3	water	—	100.87	—	0.46	—
	Total	20.0 80.0	1005.07	804.06	4.56	3.64
	Losses 0.5%			4.06		0.018
	Output	20.0 80.0	1000.00	800.00	4.53	3.63
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.012	0.009
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.012	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 0.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.024	—
	Total	30.0 70.0	1011.34	707.94	0.079	0.055
	Losses 1.1%			7.94		0.001
	Output	30.0 70.0	1000.00	700.00	0.078	0.055
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.00	0.00
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.00	0.00

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.010	0.010
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.005	0.005
	Total	— 100.0	1000.00	1000.00	0.031	0.031
	Output	— 100.0	1000.00	1000.00	0.031	0.031

Consolidated recipe, k=1.002875
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 78.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	41.11	41.05	41.23	41.16
2	Starch syrup	78.0	19.47	15.19	19.53	15.23
3	Powdered sugar	99.85	16.14	16.12	16.19	16.16
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	5.27	3.90	5.28	3.91
5	water	—	0.48	—	0.48	—
6	Sign up	—	0.13	—	0.13	—
7	Talc (E553(iii))	100.0	0.094	0.094	0.094	0.094
8	Vegetable oil	100.0	0.016	0.016	0.016	0.016
9	Yellow paint	—	0.016	—	0.016	—
10	Wax (E901)	100.0	0.010	0.010	0.010	0.010
11	Sign up	—	0.008	—	0.008	—
12	Vanillin	—	0.007	—	0.007	—
13	Paraffin (E905c(i))	100.0	0.005	0.005	0.005	0.005
	Total		82.76	76.37	82.99	76.59
	Total phase loss 1.3%			1.01
	Other losses 0.29%					0.22
	General losses 1.6%					1.23
	Output	96.5	78.10	75.37	78.10	75.37

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 №086 Dragee "Milk" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №086 Dragee "Milk"

Recipe on №086 Dragee "Milk" contained in handbooks:

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