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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 722.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Talc (E553(iii))100.0 1.20 1.20 0.87 0.87 
3Condir70.0 1.00 0.70 0.72 0.51 
4Gloss100.0 0.40 0.40 0.29 0.29 
Total3.5 96.5 1001.60 966.34 723.76 698.27 
Losses 0.14%1.34 0.96 
Output3.5 96.5 1000.00 965.00 697.31 
Losses before baking/boiling, shrinkage 0.06908%96.5 0.69 0.67 0.50 0.48 
Baking/boiling 0.02%0.22 0.16 
Losses after baking/boiling, shrinkage 0.06908%96.5 0.69 0.67 0.50 0.48 
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 721.88 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85206.90 206.59 149.36 149.13 
3Watering syrup80.0 58.10 46.48 41.94 33.55 
4Yellow paint—  0.20 —   0.14 —   
5Paint red—  0.10 —   0.072—   
Total4.8 95.2 1015.30 967.07 732.92 698.11 
Losses 0.21%2.07 1.49 
Output3.5 96.5 1000.00 965.00 721.88 696.61 
Losses before baking/boiling, shrinkage 0.10701%95.2 1.09 1.03 0.78 0.75 
Baking/boiling 1.3%13.14 9.49 
Losses after baking/boiling, shrinkage 0.10701%96.5 1.07 1.03 0.77 0.75 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 541.41 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling recipe88.0 300.00 264.00 162.42 142.93 
3Essence—  2.30 —   1.25 —   
Total5.2 94.8 1007.50 955.10 545.47 517.10 
Losses 0.32%3.10 1.68 
Output4.8 95.2 1000.00 952.00 541.41 515.42 
Losses before baking/boiling, shrinkage 0.16208%94.8 1.63 1.55 0.88 0.84 
Baking/boiling 0.42%4.24 2.30 
Losses after baking/boiling, shrinkage 0.16208%95.2 1.63 1.55 0.88 0.84 
Caramel mass recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 381.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 356.20 277.84 136.00 106.08 
Total7.4 92.6 1068.40 988.97 407.92 377.59 
Losses 0.91%8.97 3.42 
Output2.0 98.0 1000.00 980.00 381.80 374.16 
Losses before baking/boiling, shrinkage 0.45339%92.6 4.84 4.48 1.85 1.71 
Baking/boiling 5.55%58.98 22.52 
Losses after baking/boiling, shrinkage 0.45339%98.0 4.58 4.48 1.75 1.71 
Filling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 162.42 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 48.73 36.06 
3Starch syrup78.0 155.00 120.90 25.18 19.64 
4Vanillin—  0.40 —   0.065—   
Total11.3 88.7 1003.00 889.68 162.91 144.50 
Losses 1.1%9.68 1.57 
Output12.0 88.0 1000.00 880.00 162.42 142.93 
Losses before baking/boiling, shrinkage 0.54394%88.7 5.46 4.84 0.89 0.79 
Baking/boiling -0.8%-7.95 -1.29 
Losses after baking/boiling, shrinkage 0.54394%88.0 5.50 4.84 0.89 0.79 
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 41.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 18.96 14.79 
3water—  100.87 —   4.23 —   
Total20.0 80.0 1005.07 804.06 42.15 33.72 
Losses 0.5%4.06 0.17 
Output20.0 80.0 1000.00 800.00 41.94 33.55 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.11 0.085
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.11 0.085
Condir Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  302.34 —   0.22 —   
Total30.0 70.0 1011.34 707.94 0.73 0.51 
Losses 1.1%7.94 0.006
Output30.0 70.0 1000.00 700.00 0.72 0.51 
Losses before baking/boiling, shrinkage 0.56054%70.0 5.67 3.97 0.0040.003
Losses after baking/boiling, shrinkage 0.56054%70.0 5.67 3.97 0.0040.003
Gloss Basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Wax (E901)100.0 333.33 333.33 0.10 0.10 
3Paraffin (E905c(i))100.0 166.67 166.67 0.0480.048
Total— 100.0 1000.00 1000.00 0.29 0.29 
Output— 100.0 1000.00 1000.00 0.29 0.29 
Consolidated recipe, k=1.002875
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 722.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85380.34 379.76 381.43 380.86 
2Starch syrup78.0 180.13 140.50 180.65 140.91 
3Powdered sugar99.85149.36 149.13 149.79 149.56 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 48.73 36.06 48.87 36.16 
5water—  4.45 —   4.46 —   
6Sign up—  1.25 —   1.25 —   
7Talc (E553(iii))100.0 0.87 0.87 0.87 0.87 
8Vegetable oil100.0 0.14 0.14 0.14 0.14 
9Yellow paint—  0.14 —   0.14 —   
10Wax (E901)100.0 0.10 0.10 0.10 0.10 
11Sign up—  0.072—   0.072—   
12Vanillin—  0.065—   0.065—   
13Paraffin (E905c(i))100.0 0.0480.0480.0480.048
Total765.68 706.62 767.89 708.65 
Total phase loss 1.3%9.31 
Other losses 0.29%2.03 
General losses 1.6%11.34 
Output96.5 722.60 697.31 722.60 697.31 
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