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All groups → All products → Dragee → Dragee caramel → №088 Dragee "Fruit and liqueur" → 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 869.9 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	301.30	300.85	262.10	261.71
3	Watering syrup	80.0	63.10	50.48	54.89	43.91
4	Citric acid (E330)	98.0	1.60	1.57	1.39	1.36
5	Essence of rum	—	1.50	—	1.30	—
6	Sign up
	Total	5.4 94.6	1008.40	954.33	877.21	830.17
	Losses 0.56%			5.33		4.63
	Output	5.1 94.9	1000.00	949.00		825.54
	Losses before baking/boiling, shrinkage 0.27902%	94.6	2.81	2.66	2.45	2.32
	Baking/boiling 0.28%		2.78		2.42
	Losses after baking/boiling, shrinkage 0.27902%	94.9	2.81	2.66	2.44	2.32

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Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 557.17 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling recipe	83.0	249.10	206.75	138.79	115.20
3	Citric acid (E330)	98.0	6.10	5.98	3.40	3.33
4	Essence of rum	—	3.90	—	2.17	—
	Total	6.1 93.9	1003.20	941.95	558.95	524.83
	Losses 0.31%			2.95		1.64
	Output	6.1 93.9	1000.00	939.00	557.17	523.18
	Losses before baking/boiling, shrinkage 0.15654%	93.9	1.57	1.47	0.87	0.82
	Baking/boiling 0.01%		0.059		0.033
	Losses after baking/boiling, shrinkage 0.15654%	93.9	1.57	1.47	0.87	0.82

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 414.59 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	356.20	277.84	147.68	115.19
	Total	7.4 92.6	1068.40	988.97	442.95	410.02
	Losses 0.91%			8.97		3.72
	Output	2.0 98.0	1000.00	980.00	414.59	406.30
	Losses before baking/boiling, shrinkage 0.45339%	92.6	4.84	4.48	2.01	1.86
	Baking/boiling 5.55%		58.98		24.45
	Losses after baking/boiling, shrinkage 0.45339%	98.0	4.58	4.48	1.90	1.86

Filling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 138.79 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar (for syrup)	99.85	377.20	376.63	52.35	52.27
3	Apricot puree (for syrup)	10.0	182.40	18.24	25.32	2.53
4	Alcohol	—	40.60	—	5.63	—
5	Citric acid (E330)	98.0	1.20	1.18	0.17	0.16
	Total	28.3 71.7	1167.50	837.61	162.04	116.25
	Losses 0.91%			7.61		1.06
	Output	17.0 83.0	1000.00	830.00	138.79	115.20
	Losses before baking/boiling, shrinkage 0.45416%	71.7	5.30	3.80	0.74	0.53
	Baking/boiling 13.56%		157.61		21.88
	Losses after baking/boiling, shrinkage 0.45416%	83.0	4.58	3.80	0.64	0.53

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 54.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	24.82	19.36
3	water	—	100.87	—	5.54	—
	Total	20.0 80.0	1005.07	804.06	55.17	44.14
	Losses 0.5%			4.06		0.22
	Output	20.0 80.0	1000.00	800.00	54.89	43.91
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.14	0.11
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.14	0.11

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 869.9 kg finished product
			in kind	in solids
1	Sign up	99.85	372.44	371.88
2	Powdered sugar	99.85	262.10	261.71
3	Starch syrup	78.0	251.06	195.83
4	Apricot puree	10.0	25.32	2.53
5	Alcohol	—	5.63	—
6	Sign up	—	5.54	—
7	Citric acid (E330)	98.0	4.96	4.86
8	Essence of rum	—	3.48	—
9	Dye	—	0.35	—
	Total		930.87	836.81
	General losses 1.3%			11.27
	Output	94.9	869.90	825.54

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

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Consolidated recipe Coating recipe

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

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