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All groups → All products → Dragee → Dragee caramel → №089 Dragee "Ladoga" → Glossing recipe → Consolidated recipe

Consolidated recipe: №089 Dragee "Ladoga"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 752.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.90	0.90
3	Condir	70.0	1.00	0.70	0.75	0.53
4	Gloss	100.0	0.40	0.40	0.30	0.30
	Total	4.8 95.2	1001.60	953.35	753.80	717.49
	Losses 0.14%			1.35		1.01
	Output	4.8 95.2	1000.00	952.00		716.48
	Losses before baking/boiling, shrinkage 0.0707%	95.2	0.71	0.67	0.53	0.51
	Baking/boiling 0.02%		0.18		0.14
	Losses after baking/boiling, shrinkage 0.0707%	95.2	0.71	0.67	0.53	0.51

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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 751.85 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	254.70	254.32	191.50	191.21
3	Watering syrup	80.0	64.60	51.68	48.57	38.86
4	Cocoa powder [Skurikhin]	95.0	44.80	42.56	33.68	32.00
5	Vanilla essence	—	1.00	—	0.75	—
	Total	5.1 94.9	1013.00	961.47	761.62	722.88
	Losses 1.0%			9.47		7.12
	Output	4.8 95.2	1000.00	952.00	751.85	715.76
	Losses before baking/boiling, shrinkage 0.49254%	94.9	4.99	4.74	3.75	3.56
	Baking/boiling 0.3%		3.04		2.28
	Losses after baking/boiling, shrinkage 0.49254%	95.2	4.97	4.74	3.74	3.56

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 487.12 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling recipe	86.0	271.50	233.49	132.25	113.74
3	Vanilla essence (in the filling)	—	2.00	—	0.97	—
	Total	5.4 94.6	1003.30	948.69	488.73	462.13
	Losses 0.28%			2.69		1.31
	Output	5.4 94.6	1000.00	946.00	487.12	460.82
	Losses before baking/boiling, shrinkage 0.14198%	94.6	1.42	1.35	0.69	0.66
	Baking/boiling 0.05%		0.45		0.22
	Losses after baking/boiling, shrinkage 0.14198%	94.6	1.42	1.35	0.69	0.66

Caramel mass recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 355.5 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	356.20	277.84	126.63	98.77
3	Vanilla essence	—	2.00	—	0.71	—
	Total	7.6 92.4	1070.40	988.97	380.53	351.58
	Losses 0.91%			8.97		3.19
	Output	2.0 98.0	1000.00	980.00	355.50	348.39
	Losses before baking/boiling, shrinkage 0.45339%	92.4	4.85	4.48	1.73	1.59
	Baking/boiling 5.72%		60.97		21.68
	Losses after baking/boiling, shrinkage 0.45339%	98.0	4.58	4.48	1.63	1.59

Filling recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 132.25 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	360.00	266.40	47.61	35.23
3	Granulated sugar	99.85	235.60	235.25	31.16	31.11
	Total	18.5 81.5	1065.60	868.25	140.93	114.83
	Losses 0.95%			8.25		1.09
	Output	14.0 86.0	1000.00	860.00	132.25	113.74
	Losses before baking/boiling, shrinkage 0.4749%	81.5	5.06	4.12	0.67	0.55
	Baking/boiling 5.26%		55.74		7.37
	Losses after baking/boiling, shrinkage 0.4749%	86.0	4.79	4.12	0.63	0.55

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 48.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	21.96	17.13
3	water	—	100.87	—	4.90	—
	Total	20.0 80.0	1005.07	804.06	48.82	39.05
	Losses 0.5%			4.06		0.20
	Output	20.0 80.0	1000.00	800.00	48.57	38.86
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.12	0.10
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.12	0.10

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.23	—
	Total	30.0 70.0	1011.34	707.94	0.76	0.53
	Losses 1.1%			7.94		0.006
	Output	30.0 70.0	1000.00	700.00	0.75	0.53
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.004	0.003
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.004	0.003

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.10	0.10
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.050	0.050
	Total	— 100.0	1000.00	1000.00	0.30	0.30
	Output	— 100.0	1000.00	1000.00	0.30	0.30

Consolidated recipe, k=1.002995
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 752.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	306.84	306.38	307.76	307.30
2	Starch syrup	78.0	210.75	164.38	211.38	164.87
3	Powdered sugar	99.85	191.50	191.21	192.07	191.78
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	47.61	35.23	47.75	35.34
5	Cocoa powder [Skurikhin]	95.0	33.68	32.00	33.78	32.09
6	Sign up	—	5.13	—	5.14	—
7	Vanilla essence	—	2.44	—	2.44	—
8	Talc (E553(iii))	100.0	0.90	0.90	0.91	0.91
9	Vegetable oil	100.0	0.15	0.15	0.15	0.15
10	Wax (E901)	100.0	0.10	0.10	0.10	0.10
11	Sign up	100.0	0.050	0.050	0.050	0.050
	Total		799.14	730.40	801.54	732.59
	Total phase loss 1.9%			13.93
	Other losses 0.3%					2.19
	General losses 2.2%					16.12
	Output	95.2	752.60	716.48	752.60	716.48

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
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).	Yes	whole condensed milk with sugar the weight ratio of fat 8.5%	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 №089 Dragee "Ladoga" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №089 Dragee "Ladoga"

Recipe on №089 Dragee "Ladoga" contained in handbooks:

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