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All groups → All products → Dragee → Dragee caramel → №088 Dragee "Fruit and liqueur" → Body recipe → Consolidated recipe

Consolidated recipe: Body recipe

Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 802.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling recipe83.0 249.10 206.75 199.80 165.84 
3Citric acid (E330)98.0 6.10 5.98 4.89 4.79 
4Essence of rum—  3.90 —   3.13 —   
Total6.1 93.9 1003.20 941.95 804.67 755.54 
Losses 0.31%2.95 2.37 
Output6.1 93.9 1000.00 939.00 753.17 
Losses before baking/boiling, shrinkage 0.15654%93.9 1.57 1.47 1.26 1.18 
Baking/boiling 0.01%0.0590.048
Losses after baking/boiling, shrinkage 0.15654%93.9 1.57 1.47 1.26 1.18 
List of recipes
Caramel mass recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 596.84 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 356.20 277.84 212.60 165.82 
Total7.4 92.6 1068.40 988.97 637.67 590.26 
Losses 0.91%8.97 5.35 
Output2.0 98.0 1000.00 980.00 596.84 584.91 
Losses before baking/boiling, shrinkage 0.45339%92.6 4.84 4.48 2.89 2.68 
Baking/boiling 5.55%58.98 35.20 
Losses after baking/boiling, shrinkage 0.45339%98.0 4.58 4.48 2.73 2.68 
Filling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 199.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (for syrup)99.85377.20 376.63 75.37 75.25 
3Apricot puree (for syrup)10.0 182.40 18.24 36.44 3.64 
4Alcohol—  40.60 —   8.11 —   
5Citric acid (E330)98.0 1.20 1.18 0.24 0.23 
Total28.3 71.7 1167.50 837.61 233.27 167.36 
Losses 0.91%7.61 1.52 
Output17.0 83.0 1000.00 830.00 199.80 165.84 
Losses before baking/boiling, shrinkage 0.45416%71.7 5.30 3.80 1.06 0.76 
Baking/boiling 13.56%157.61 31.49 
Losses after baking/boiling, shrinkage 0.45416%83.0 4.58 3.80 0.92 0.76 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 802.1 kg finished product
in kind
in solids
1Sign up99.85500.44 499.69 
2Starch syrup78.0 325.70 254.05 
3Apricot puree10.0 36.44 3.64 
4Alcohol—  8.11 —   
5Citric acid (E330)98.0 5.13 5.03 
6Sign up—  3.13 —   
Total878.96 762.41 
General losses 1.2%9.24 
Output93.9 802.10 753.17 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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№088 Dragee "Fruit and liqueur" (Body recipe) included in recipes:

№088 Dragee "Fruit and liqueur"Coating recipe
№088 Dragee "Fruit and liqueur"Glossing recipe

Recipe on №088 Dragee "Fruit and liqueur" (Body recipe) contained in handbooks:

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