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

Consolidated recipe: №088 Dragee "Fruit and liqueur"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 275.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.33	0.33
3	Condir	70.0	1.00	0.70	0.28	0.19
4	Gloss	100.0	0.40	0.40	0.11	0.11
	Total	5.1 94.9	1001.60	950.35	276.24	262.11
	Losses 0.14%			1.35		0.37
	Output	5.1 94.9	1000.00	949.00		261.73
	Losses before baking/boiling, shrinkage 0.07108%	94.9	0.71	0.68	0.20	0.19
	Baking/boiling 0.02%		0.18		0.049
	Losses after baking/boiling, shrinkage 0.07108%	94.9	0.71	0.68	0.20	0.19

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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 275.52 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	301.30	300.85	83.02	82.89
3	Watering syrup	80.0	63.10	50.48	17.39	13.91
4	Citric acid (E330)	98.0	1.60	1.57	0.44	0.43
5	Essence of rum	—	1.50	—	0.41	—
6	Sign up
	Total	5.4 94.6	1008.40	954.33	277.84	262.94
	Losses 0.56%			5.33		1.47
	Output	5.1 94.9	1000.00	949.00	275.52	261.47
	Losses before baking/boiling, shrinkage 0.27902%	94.6	2.81	2.66	0.78	0.73
	Baking/boiling 0.28%		2.78		0.77
	Losses after baking/boiling, shrinkage 0.27902%	94.9	2.81	2.66	0.77	0.73

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 176.47 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling recipe	83.0	249.10	206.75	43.96	36.49
3	Citric acid (E330)	98.0	6.10	5.98	1.08	1.05
4	Essence of rum	—	3.90	—	0.69	—
	Total	6.1 93.9	1003.20	941.95	177.04	166.23
	Losses 0.31%			2.95		0.52
	Output	6.1 93.9	1000.00	939.00	176.47	165.71
	Losses before baking/boiling, shrinkage 0.15654%	93.9	1.57	1.47	0.28	0.26
	Baking/boiling 0.01%		0.059		0.010
	Losses after baking/boiling, shrinkage 0.15654%	93.9	1.57	1.47	0.28	0.26

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 131.31 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	356.20	277.84	46.77	36.48
	Total	7.4 92.6	1068.40	988.97	140.30	129.87
	Losses 0.91%			8.97		1.18
	Output	2.0 98.0	1000.00	980.00	131.31	128.69
	Losses before baking/boiling, shrinkage 0.45339%	92.6	4.84	4.48	0.64	0.59
	Baking/boiling 5.55%		58.98		7.74
	Losses after baking/boiling, shrinkage 0.45339%	98.0	4.58	4.48	0.60	0.59

Filling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 43.96 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar (for syrup)	99.85	377.20	376.63	16.58	16.56
3	Apricot puree (for syrup)	10.0	182.40	18.24	8.02	0.80
4	Alcohol	—	40.60	—	1.78	—
5	Citric acid (E330)	98.0	1.20	1.18	0.053	0.052
	Total	28.3 71.7	1167.50	837.61	51.32	36.82
	Losses 0.91%			7.61		0.33
	Output	17.0 83.0	1000.00	830.00	43.96	36.49
	Losses before baking/boiling, shrinkage 0.45416%	71.7	5.30	3.80	0.23	0.17
	Baking/boiling 13.56%		157.61		6.93
	Losses after baking/boiling, shrinkage 0.45416%	83.0	4.58	3.80	0.20	0.17

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 17.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	7.86	6.13
3	water	—	100.87	—	1.75	—
	Total	20.0 80.0	1005.07	804.06	17.47	13.98
	Losses 0.5%			4.06		0.071
	Output	20.0 80.0	1000.00	800.00	17.39	13.91
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.044	0.035
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.044	0.035

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.083	—
	Total	30.0 70.0	1011.34	707.94	0.28	0.20
	Losses 1.1%			7.94		0.002
	Output	30.0 70.0	1000.00	700.00	0.28	0.19
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.002	0.001
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.002	0.001

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.037	0.037
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.018	0.018
	Total	— 100.0	1000.00	1000.00	0.11	0.11
	Output	— 100.0	1000.00	1000.00	0.11	0.11

Consolidated recipe, k=1.001169
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 275.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	118.16	117.98	118.30	118.12
2	Powdered sugar	99.85	83.02	82.89	83.11	82.99
3	Starch syrup	78.0	79.52	62.03	79.61	62.10
4	Apricot puree	10.0	8.02	0.80	8.03	0.80
5	water	—	1.84	—	1.84	—
6	Sign up	—	1.78	—	1.79	—
7	Citric acid (E330)	98.0	1.57	1.54	1.57	1.54
8	Essence of rum	—	1.10	—	1.10	—
9	Talc (E553(iii))	100.0	0.33	0.33	0.33	0.33
10	Dye	—	0.11	—	0.11	—
11	Sign up	100.0	0.055	0.055	0.055	0.055
12	Wax (E901)	100.0	0.037	0.037	0.037	0.037
13	Paraffin (E905c(i))	100.0	0.018	0.018	0.018	0.018
	Total		295.56	265.68	295.90	265.99
	Total phase loss 1.5%			3.95
	Other losses 0.12%					0.31
	General losses 1.6%					4.26
	Output	94.9	275.80	261.73	275.80	261.73

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 №088 Dragee "Fruit and liqueur" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №088 Dragee "Fruit and liqueur"

Recipe on №088 Dragee "Fruit and liqueur" contained in handbooks:

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