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All groups → All products → Dragee → Dragee caramel → №087 Dragee "Fruit" → Glossing recipe → Consolidated recipe

Consolidated recipe: №087 Dragee "Fruit"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 677.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.81	0.81
3	Condir	70.0	1.00	0.70	0.68	0.47
4	Gloss	100.0	0.40	0.40	0.27	0.27
	Total	5.0 95.0	1001.60	951.35	678.78	644.73
	Losses 0.14%			1.35		0.91
	Output	5.0 95.0	1000.00	950.00		643.82
	Losses before baking/boiling, shrinkage 0.07095%	95.0	0.71	0.68	0.48	0.46
	Baking/boiling 0.02%		0.18		0.12
	Losses after baking/boiling, shrinkage 0.07095%	95.0	0.71	0.68	0.48	0.46

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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 677.02 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	302.70	302.25	204.93	204.63
3	Watering syrup	80.0	63.20	50.56	42.79	34.23
4	Essence	—	1.50	—	1.02	—
5	Yellow paint	—	0.30	—	0.20	—
6	Sign up
7	Blue paint	—	0.10	—	0.068	—
	Total	5.5 94.5	1009.00	953.42	683.12	645.49
	Losses 0.36%			3.42		2.32
	Output	5.0 95.0	1000.00	950.00	677.02	643.17
	Losses before baking/boiling, shrinkage 0.17951%	94.5	1.81	1.71	1.23	1.16
	Baking/boiling 0.53%		5.39		3.65
	Losses after baking/boiling, shrinkage 0.17951%	95.0	1.80	1.71	1.22	1.16

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 433.97 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling recipe	84.0	247.40	207.82	107.36	90.19
3	Lactic acid (E270)	40.0	8.00	3.20	3.47	1.39
4	Essence	—	3.70	—	1.61	—
	Total	6.3 93.7	1003.20	940.23	435.36	408.03
	Losses 0.34%			3.23		1.40
	Output	6.3 93.7	1000.00	937.00	433.97	406.63
	Losses before baking/boiling, shrinkage 0.17198%	93.7	1.73	1.62	0.75	0.70
	Baking/boiling -0.03%		-0.25		-0.11
	Losses after baking/boiling, shrinkage 0.17198%	93.7	1.73	1.62	0.75	0.70

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 322.92 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	356.20	277.84	115.02	89.72
	Total	7.4 92.6	1068.40	988.97	345.01	319.36
	Losses 0.91%			8.97		2.90
	Output	2.0 98.0	1000.00	980.00	322.92	316.46
	Losses before baking/boiling, shrinkage 0.45339%	92.6	4.84	4.48	1.56	1.45
	Baking/boiling 5.55%		58.98		19.05
	Losses after baking/boiling, shrinkage 0.45339%	98.0	4.58	4.48	1.48	1.45

Filling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 107.36 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	565.10	564.25	60.67	60.58
3	Starch syrup	78.0	280.10	218.48	30.07	23.46
4	Lactic acid (E270)	40.0	15.00	6.00	1.61	0.64
	Total	41.5 58.5	1448.20	847.53	155.49	90.99
	Losses 0.89%			7.53		0.81
	Output	16.0 84.0	1000.00	840.00	107.36	90.19
	Losses before baking/boiling, shrinkage 0.44425%	58.5	6.43	3.77	0.69	0.40
	Baking/boiling 30.33%		437.28		46.95
	Losses after baking/boiling, shrinkage 0.44425%	84.0	4.48	3.77	0.48	0.40

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 42.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	19.34	15.09
3	water	—	100.87	—	4.32	—
	Total	20.0 80.0	1005.07	804.06	43.00	34.40
	Losses 0.5%			4.06		0.17
	Output	20.0 80.0	1000.00	800.00	42.79	34.23
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.11	0.087
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.11	0.087

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.20	—
	Total	30.0 70.0	1011.34	707.94	0.69	0.48
	Losses 1.1%			7.94		0.005
	Output	30.0 70.0	1000.00	700.00	0.68	0.47
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.004	0.003
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.004	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 0.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.090	0.090
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.045	0.045
	Total	— 100.0	1000.00	1000.00	0.27	0.27
	Output	— 100.0	1000.00	1000.00	0.27	0.27

Consolidated recipe, k=1.002988
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 677.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	310.48	310.01	311.41	310.94
2	Powdered sugar	99.85	204.93	204.63	205.55	205.24
3	Starch syrup	78.0	164.44	128.26	164.93	128.65
4	Fruit puree	10.0	63.13	6.31	63.32	6.33
5	Lactic acid (E270)	40.0	5.08	2.03	5.10	2.04
6	Sign up	—	4.52	—	4.53	—
7	Essence	—	2.62	—	2.63	—
8	Talc (E553(iii))	100.0	0.81	0.81	0.82	0.82
9	Yellow paint	—	0.20	—	0.20	—
10	Vegetable oil	100.0	0.14	0.14	0.14	0.14
11	Sign up	—	0.14	—	0.14	—
12	Wax (E901)	100.0	0.090	0.090	0.091	0.091
13	Blue paint	—	0.068	—	0.068	—
14	Paraffin (E905c(i))	100.0	0.045	0.045	0.045	0.045
	Total		756.70	652.33	758.96	654.28
	Total phase loss 1.3%			8.52
	Other losses 0.3%					1.95
	General losses 1.6%					10.47
	Output	95.0	677.70	643.82	677.70	643.82

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
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).	no data	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 №087 Dragee "Fruit" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №087 Dragee "Fruit"

Recipe on №087 Dragee "Fruit" contained in handbooks:

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