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All groups → All products → Dragee → Dragee nut → No. 090 Dragee "Peanuts in cocoa powder" → Glossing recipe → Consolidated recipe

Consolidated recipe No. 090 Dragee "Peanuts in cocoa powder"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 167.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.20	0.20
3	Condir	70.0	1.00	0.70	0.17	0.12
4	Gloss	100.0	0.40	0.40	0.067	0.067
	Total	1.5 98.5	1001.60	986.32	167.77	165.21
	Losses 0.13%			1.32		0.22
	Output	1.5 98.5	1000.00	985.00		164.99
	Losses before baking/boiling, shrinkage 0.06666%	98.5	0.67	0.66	0.11	0.11
	Baking/boiling 0.03%		0.26		0.044
	Losses after baking/boiling, shrinkage 0.06666%	98.5	0.67	0.66	0.11	0.11

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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 167.33 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted peanut kernels	97.5	258.00	251.55	43.17	42.09
3	Watering syrup	80.0	156.00	124.80	26.10	20.88
4	Cocoa powder [Skurikhin]	95.0	40.40	38.38	6.76	6.42
5	Peanut flour	93.0	20.20	18.79	3.38	3.14
6	Sign up
	Total	4.0 96.0	1039.10	997.07	173.88	166.84
	Losses 1.2%			12.07		2.02
	Output	1.5 98.5	1000.00	985.00	167.33	164.82
	Losses before baking/boiling, shrinkage 0.60524%	96.0	6.29	6.03	1.05	1.01
	Baking/boiling 2.58%		26.68		4.47
	Losses after baking/boiling, shrinkage 0.60524%	98.5	6.13	6.03	1.03	1.01

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 26.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	11.80	9.21
3	water	—	100.87	—	2.63	—
	Total	20.0 80.0	1005.07	804.06	26.24	20.99
	Losses 0.5%			4.06		0.11
	Output	20.0 80.0	1000.00	800.00	26.10	20.88
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.066	0.053
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.066	0.053

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.051	—
	Total	30.0 70.0	1011.34	707.94	0.17	0.12
	Losses 1.1%			7.94		0.001
	Output	30.0 70.0	1000.00	700.00	0.17	0.12
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.001	0.001
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.001	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 0.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.022	0.022
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.011	0.011
	Total	— 100.0	1000.00	1000.00	0.067	0.067
	Output	— 100.0	1000.00	1000.00	0.067	0.067

Consolidated recipe, k=1.004046
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 167.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	94.44	94.30	94.82	94.68
2	Roasted peanut kernels	97.5	43.17	42.09	43.35	42.26
3	Granulated sugar	99.85	11.92	11.90	11.97	11.95
4	Starch syrup	78.0	11.80	9.21	11.85	9.24
5	Cocoa powder [Skurikhin]	95.0	6.76	6.42	6.79	6.45
6	Sign up	93.0	3.38	3.14	3.39	3.16
7	water	—	2.68	—	2.69	—
8	Talc (E553(iii))	100.0	0.20	0.20	0.20	0.20
9	Vegetable oil	100.0	0.034	0.034	0.034	0.034
10	Wax (E901)	100.0	0.022	0.022	0.022	0.022
11	Sign up	—	0.017	—	0.017	—
12	Paraffin (E905c(i))	100.0	0.011	0.011	0.011	0.011
	Total		174.45	167.33	175.15	168.01
	Total phase loss 1.4%			2.35
	Other losses 0.4%					0.68
	General losses 1.8%					3.02
	Output	98.5	167.50	164.99	167.50	164.99

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Recipe on No. 090 Dragee "Peanuts in cocoa powder" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe No. 090 Dragee "Peanuts in cocoa powder"

Recipe on No. 090 Dragee "Peanuts in cocoa powder" contained in handbooks:

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