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All groups → All products → Dragee → Dragee caramel → №089 Dragee "Ladoga" → 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 415.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85254.70 254.32 105.78 105.62 
3Watering syrup80.0 64.60 51.68 26.83 21.46 
4Cocoa powder [Skurikhin]95.0 44.80 42.56 18.61 17.68 
5Vanilla essence—  1.00 —   0.42 —   
Total5.1 94.9 1013.00 961.47 420.70 399.30 
Losses 1.0%9.47 3.93 
Output4.8 95.2 1000.00 952.00 395.37 
Losses before baking/boiling, shrinkage 0.49254%94.9 4.99 4.74 2.07 1.97 
Baking/boiling 0.3%3.04 1.26 
Losses after baking/boiling, shrinkage 0.49254%95.2 4.97 4.74 2.07 1.97 
List of recipes
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 269.07 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling recipe86.0 271.50 233.49 73.05 62.83 
3Vanilla essence (in the filling)—  2.00 —   0.54 —   
Total5.4 94.6 1003.30 948.69 269.96 255.27 
Losses 0.28%2.69 0.72 
Output5.4 94.6 1000.00 946.00 269.07 254.54 
Losses before baking/boiling, shrinkage 0.14198%94.6 1.42 1.35 0.38 0.36 
Baking/boiling 0.05%0.45 0.12 
Losses after baking/boiling, shrinkage 0.14198%94.6 1.42 1.35 0.38 0.36 
Caramel mass recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 196.37 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 356.20 277.84 69.95 54.56 
3Vanilla essence—  2.00 —   0.39 —   
Total7.6 92.4 1070.40 988.97 210.19 194.20 
Losses 0.91%8.97 1.76 
Output2.0 98.0 1000.00 980.00 196.37 192.44 
Losses before baking/boiling, shrinkage 0.45339%92.4 4.85 4.48 0.95 0.88 
Baking/boiling 5.72%60.97 11.97 
Losses after baking/boiling, shrinkage 0.45339%98.0 4.58 4.48 0.90 0.88 
Filling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 73.05 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 360.00 266.40 26.30 19.46 
3Granulated sugar99.85235.60 235.25 17.21 17.19 
Total18.5 81.5 1065.60 868.25 77.85 63.43 
Losses 0.95%8.25 0.60 
Output14.0 86.0 1000.00 860.00 73.05 62.83 
Losses before baking/boiling, shrinkage 0.4749%81.5 5.06 4.12 0.37 0.30 
Baking/boiling 5.26%55.74 4.07 
Losses after baking/boiling, shrinkage 0.4749%86.0 4.79 4.12 0.35 0.30 
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 26.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 12.13 9.46 
3water—  100.87 —   2.71 —   
Total20.0 80.0 1005.07 804.06 26.96 21.57 
Losses 0.5%4.06 0.11 
Output20.0 80.0 1000.00 800.00 26.83 21.46 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0680.054
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0680.054
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 415.3 kg finished product
in kind
in solids
1Sign up99.85169.19 168.94 
2Starch syrup78.0 116.41 90.80 
3Powdered sugar99.85105.78 105.62 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 26.30 19.46 
5Cocoa powder [Skurikhin]95.0 18.61 17.68 
6Sign up—  2.71 —   
7Vanilla essence—  1.35 —   
Total440.34 402.50 
General losses 1.8%7.13 
Output95.2 415.30 395.37 
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