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All groups → All products → Dragee → Dragee caramel → №087 Dragee "Fruit" → 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 599.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85302.70 302.25 181.50 181.23 
3Watering syrup80.0 63.20 50.56 37.89 30.32 
4Essence—  1.50 —   0.90 —   
5Yellow paint—  0.30 —   0.18 —   
6Sign up
7Blue paint—  0.10 —   0.060—   
Total5.5 94.5 1009.00 953.42 605.00 571.67 
Losses 0.36%3.42 2.05 
Output5.0 95.0 1000.00 950.00 569.62 
Losses before baking/boiling, shrinkage 0.17951%94.5 1.81 1.71 1.09 1.03 
Baking/boiling 0.53%5.39 3.23 
Losses after baking/boiling, shrinkage 0.17951%95.0 1.80 1.71 1.08 1.03 
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 384.34 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling recipe84.0 247.40 207.82 95.09 79.87 
3Lactic acid (E270)40.0 8.00 3.20 3.07 1.23 
4Essence—  3.70 —   1.42 —   
Total6.3 93.7 1003.20 940.23 385.57 361.37 
Losses 0.34%3.23 1.24 
Output6.3 93.7 1000.00 937.00 384.34 360.13 
Losses before baking/boiling, shrinkage 0.17198%93.7 1.73 1.62 0.66 0.62 
Baking/boiling -0.03%-0.25 -0.10 
Losses after baking/boiling, shrinkage 0.17198%93.7 1.73 1.62 0.66 0.62 
Caramel mass recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 285.99 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 356.20 277.84 101.87 79.46 
Total7.4 92.6 1068.40 988.97 305.55 282.83 
Losses 0.91%8.97 2.56 
Output2.0 98.0 1000.00 980.00 285.99 280.27 
Losses before baking/boiling, shrinkage 0.45339%92.6 4.84 4.48 1.39 1.28 
Baking/boiling 5.55%58.98 16.87 
Losses after baking/boiling, shrinkage 0.45339%98.0 4.58 4.48 1.31 1.28 
Filling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 95.09 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85565.10 564.25 53.73 53.65 
3Starch syrup78.0 280.10 218.48 26.63 20.77 
4Lactic acid (E270)40.0 15.00 6.00 1.43 0.57 
Total41.5 58.5 1448.20 847.53 137.70 80.59 
Losses 0.89%7.53 0.72 
Output16.0 84.0 1000.00 840.00 95.09 79.87 
Losses before baking/boiling, shrinkage 0.44425%58.5 6.43 3.77 0.61 0.36 
Baking/boiling 30.33%437.28 41.58 
Losses after baking/boiling, shrinkage 0.44425%84.0 4.48 3.77 0.43 0.36 
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 37.89 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 17.13 13.36 
3water—  100.87 —   3.82 —   
Total20.0 80.0 1005.07 804.06 38.09 30.47 
Losses 0.5%4.06 0.15 
Output20.0 80.0 1000.00 800.00 37.89 30.32 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.10 0.077
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.10 0.077
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 599.6 kg finished product
in kind
in solids
1Sign up99.85274.55 274.14 
2Powdered sugar99.85181.50 181.23 
3Starch syrup78.0 145.64 113.60 
4Fruit puree10.0 55.91 5.59 
5Lactic acid (E270)40.0 4.50 1.80 
6Sign up—  3.82 —   
7Essence—  2.32 —   
8Yellow paint—  0.18 —   
9Paint red—  0.12 —   
10Blue paint—  0.060—   
Total668.60 576.35 
General losses 1.2%6.73 
Output95.0 599.60 569.62 
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