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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 881.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Talc (E553(iii))100.0 1.20 1.20 1.06 1.06 
3Condir70.0 1.00 0.70 0.88 0.62 
4Gloss100.0 0.40 0.40 0.35 0.35 
Total5.1 94.9 1001.60 950.35 882.71 837.54 
Losses 0.14%1.35 1.19 
Output5.1 94.9 1000.00 949.00 836.35 
Losses before baking/boiling, shrinkage 0.07108%94.9 0.71 0.68 0.63 0.60 
Baking/boiling 0.02%0.18 0.16 
Losses after baking/boiling, shrinkage 0.07108%94.9 0.71 0.68 0.63 0.60 
List of recipes
Coating recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 880.42 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85301.30 300.85 265.27 264.87 
3Watering syrup80.0 63.10 50.48 55.55 44.44 
4Citric acid (E330)98.0 1.60 1.57 1.41 1.38 
5Essence of rum—  1.50 —   1.32 —   
6Sign up
Total5.4 94.6 1008.40 954.33 887.81 840.21 
Losses 0.56%5.33 4.69 
Output5.1 94.9 1000.00 949.00 880.42 835.52 
Losses before baking/boiling, shrinkage 0.27902%94.6 2.81 2.66 2.48 2.34 
Baking/boiling 0.28%2.78 2.45 
Losses after baking/boiling, shrinkage 0.27902%94.9 2.81 2.66 2.47 2.34 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 563.91 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling recipe83.0 249.10 206.75 140.47 116.59 
3Citric acid (E330)98.0 6.10 5.98 3.44 3.37 
4Essence of rum—  3.90 —   2.20 —   
Total6.1 93.9 1003.20 941.95 565.71 531.17 
Losses 0.31%2.95 1.66 
Output6.1 93.9 1000.00 939.00 563.91 529.51 
Losses before baking/boiling, shrinkage 0.15654%93.9 1.57 1.47 0.89 0.83 
Baking/boiling 0.01%0.0590.033
Losses after baking/boiling, shrinkage 0.15654%93.9 1.57 1.47 0.89 0.83 
Caramel mass recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 419.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 356.20 277.84 149.46 116.58 
Total7.4 92.6 1068.40 988.97 448.30 414.97 
Losses 0.91%8.97 3.76 
Output2.0 98.0 1000.00 980.00 419.60 411.21 
Losses before baking/boiling, shrinkage 0.45339%92.6 4.84 4.48 2.03 1.88 
Baking/boiling 5.55%58.98 24.75 
Losses after baking/boiling, shrinkage 0.45339%98.0 4.58 4.48 1.92 1.88 
Filling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 140.47 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (for syrup)99.85377.20 376.63 52.99 52.91 
3Apricot puree (for syrup)10.0 182.40 18.24 25.62 2.56 
4Alcohol—  40.60 —   5.70 —   
5Citric acid (E330)98.0 1.20 1.18 0.17 0.17 
Total28.3 71.7 1167.50 837.61 164.00 117.66 
Losses 0.91%7.61 1.07 
Output17.0 83.0 1000.00 830.00 140.47 116.59 
Losses before baking/boiling, shrinkage 0.45416%71.7 5.30 3.80 0.74 0.53 
Baking/boiling 13.56%157.61 22.14 
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 55.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 25.12 19.59 
3water—  100.87 —   5.60 —   
Total20.0 80.0 1005.07 804.06 55.84 44.67 
Losses 0.5%4.06 0.23 
Output20.0 80.0 1000.00 800.00 55.55 44.44 
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 
Condir Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.88 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  302.34 —   0.27 —   
Total30.0 70.0 1011.34 707.94 0.89 0.62 
Losses 1.1%7.94 0.007
Output30.0 70.0 1000.00 700.00 0.88 0.62 
Losses before baking/boiling, shrinkage 0.56054%70.0 5.67 3.97 0.0050.004
Losses after baking/boiling, shrinkage 0.56054%70.0 5.67 3.97 0.0050.004
Gloss Basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Wax (E901)100.0 333.33 333.33 0.12 0.12 
3Paraffin (E905c(i))100.0 166.67 166.67 0.0590.059
Total— 100.0 1000.00 1000.00 0.35 0.35 
Output— 100.0 1000.00 1000.00 0.35 0.35 
Consolidated recipe, k=1.001169
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 881.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85377.57 377.00 378.01 377.44 
2Powdered sugar99.85265.27 264.87 265.58 265.18 
3Starch syrup78.0 254.10 198.20 254.40 198.43 
4Apricot puree10.0 25.62 2.56 25.65 2.57 
5water—  5.87 —   5.88 —   
6Sign up—  5.70 —   5.71 —   
7Citric acid (E330)98.0 5.02 4.92 5.02 4.92 
8Essence of rum—  3.52 —   3.52 —   
9Talc (E553(iii))100.0 1.06 1.06 1.06 1.06 
10Dye—  0.35 —   0.35 —   
11Sign up100.0 0.18 0.18 0.18 0.18 
12Wax (E901)100.0 0.12 0.12 0.12 0.12 
13Paraffin (E905c(i))100.0 0.0590.0590.0590.059
Total944.43 848.96 945.54 849.95 
Total phase loss 1.5%12.61 
Other losses 0.12%0.99 
General losses 1.6%13.60 
Output94.9 881.30 836.35 881.30 836.35 
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