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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 897.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Talc (E553(iii))100.0 1.20 1.20 1.08 1.08 
3Condir70.0 1.00 0.70 0.90 0.63 
4Gloss100.0 0.40 0.40 0.36 0.36 
Total4.8 95.2 1001.60 953.35 899.14 855.82 
Losses 0.14%1.35 1.21 
Output4.8 95.2 1000.00 952.00 854.61 
Losses before baking/boiling, shrinkage 0.0707%95.2 0.71 0.67 0.64 0.61 
Baking/boiling 0.02%0.18 0.17 
Losses after baking/boiling, shrinkage 0.0707%95.2 0.71 0.67 0.64 0.61 
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 896.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85254.70 254.32 228.42 228.07 
3Watering syrup80.0 64.60 51.68 57.93 46.35 
4Cocoa powder [Skurikhin]95.0 44.80 42.56 40.18 38.17 
5Vanilla essence—  1.00 —   0.90 —   
Total5.1 94.9 1013.00 961.47 908.46 862.25 
Losses 1.0%9.47 8.49 
Output4.8 95.2 1000.00 952.00 896.80 853.76 
Losses before baking/boiling, shrinkage 0.49254%94.9 4.99 4.74 4.47 4.25 
Baking/boiling 0.3%3.04 2.72 
Losses after baking/boiling, shrinkage 0.49254%95.2 4.97 4.74 4.46 4.25 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 581.04 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling recipe86.0 271.50 233.49 157.75 135.67 
3Vanilla essence (in the filling)—  2.00 —   1.16 —   
Total5.4 94.6 1003.30 948.69 582.96 551.23 
Losses 0.28%2.69 1.57 
Output5.4 94.6 1000.00 946.00 581.04 549.66 
Losses before baking/boiling, shrinkage 0.14198%94.6 1.42 1.35 0.83 0.78 
Baking/boiling 0.05%0.45 0.26 
Losses after baking/boiling, shrinkage 0.14198%94.6 1.42 1.35 0.83 0.78 
Caramel mass recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 424.04 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 356.20 277.84 151.04 117.81 
3Vanilla essence—  2.00 —   0.85 —   
Total7.6 92.4 1070.40 988.97 453.89 419.36 
Losses 0.91%8.97 3.80 
Output2.0 98.0 1000.00 980.00 424.04 415.56 
Losses before baking/boiling, shrinkage 0.45339%92.4 4.85 4.48 2.06 1.90 
Baking/boiling 5.72%60.97 25.85 
Losses after baking/boiling, shrinkage 0.45339%98.0 4.58 4.48 1.94 1.90 
Filling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 157.75 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 56.79 42.03 
3Granulated sugar99.85235.60 235.25 37.17 37.11 
Total18.5 81.5 1065.60 868.25 168.10 136.97 
Losses 0.95%8.25 1.30 
Output14.0 86.0 1000.00 860.00 157.75 135.67 
Losses before baking/boiling, shrinkage 0.4749%81.5 5.06 4.12 0.80 0.65 
Baking/boiling 5.26%55.74 8.79 
Losses after baking/boiling, shrinkage 0.4749%86.0 4.79 4.12 0.76 0.65 
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 57.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 26.19 20.43 
3water—  100.87 —   5.84 —   
Total20.0 80.0 1005.07 804.06 58.23 46.58 
Losses 0.5%4.06 0.24 
Output20.0 80.0 1000.00 800.00 57.93 46.35 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.15 0.12 
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.15 0.12 
Condir Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.9 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 0.91 0.64 
Losses 1.1%7.94 0.007
Output30.0 70.0 1000.00 700.00 0.90 0.63 
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 0.36 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 0.0600.060
Total— 100.0 1000.00 1000.00 0.36 0.36 
Output— 100.0 1000.00 1000.00 0.36 0.36 
Consolidated recipe, k=1.002995
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 897.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85366.00 365.45 367.09 366.54 
2Starch syrup78.0 251.38 196.08 252.13 196.66 
3Powdered sugar99.85228.42 228.07 229.10 228.76 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 56.79 42.03 56.96 42.15 
5Cocoa powder [Skurikhin]95.0 40.18 38.17 40.30 38.28 
6Sign up—  6.12 —   6.13 —   
7Vanilla essence—  2.91 —   2.92 —   
8Talc (E553(iii))100.0 1.08 1.08 1.08 1.08 
9Vegetable oil100.0 0.18 0.18 0.18 0.18 
10Wax (E901)100.0 0.12 0.12 0.12 0.12 
11Sign up100.0 0.0600.0600.0600.060
Total953.22 871.23 956.07 873.83 
Total phase loss 1.9%16.62 
Other losses 0.3%2.61 
General losses 2.2%19.22 
Output95.2 897.70 854.61 897.70 854.61 
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