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All groups → All products → Dragee → Dragee nut → №094 Dragee "Marzipan in chocolate" → Coating with chocolate → Consolidated recipe

Consolidated recipe: Coating with chocolate

Coating with chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 641.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 284.00 281.44 182.21 180.57 
3Vanillin—  0.10 —   0.064—   
Total3.9 96.1 1024.90 985.20 657.58 632.11 
Losses 1.0%10.20 6.55 
Output2.5 97.5 1000.00 975.00 625.56 
Losses before baking/boiling, shrinkage 0.51786%96.1 5.31 5.10 3.41 3.27 
Baking/boiling 1.41%14.36 9.21 
Losses after baking/boiling, shrinkage 0.51786%97.5 5.23 5.10 3.36 3.27 
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 475.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85301.40 300.95 143.25 143.04 
3Watering syrup80.0 103.90 83.12 49.38 39.51 
4Cocoa powder [Skurikhin]95.0 79.40 75.43 37.74 35.85 
5Almond essence—  1.50 —   0.71 —   
Total6.8 93.2 1026.80 956.85 488.04 454.79 
Losses 0.72%6.85 3.26 
Output5.0 95.0 1000.00 950.00 475.30 451.53 
Losses before baking/boiling, shrinkage 0.35794%93.2 3.68 3.42 1.75 1.63 
Baking/boiling 1.91%19.52 9.28 
Losses after baking/boiling, shrinkage 0.35794%95.0 3.61 3.42 1.71 1.63 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 256.95 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Peeled almond kernel80.0 388.30 310.64 99.77 79.82 
3Alcohol—  50.00 —   12.85 —   
Total12.2 87.8 1053.30 924.72 270.64 237.60 
Losses 0.51%4.72 1.21 
Output8.0 92.0 1000.00 920.00 256.95 236.39 
Losses before baking/boiling, shrinkage 0.25508%87.8 2.69 2.36 0.69 0.61 
Baking/boiling 4.57%48.05 12.35 
Losses after baking/boiling, shrinkage 0.25508%92.0 2.56 2.36 0.66 0.61 
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 49.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 22.33 17.41 
3water—  100.87 —   4.98 —   
Total20.0 80.0 1005.07 804.06 49.63 39.71 
Losses 0.5%4.06 0.20 
Output20.0 80.0 1000.00 800.00 49.38 39.51 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.13 0.10 
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.13 0.10 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 641.6 kg finished product
in kind
in solids
1Sign up99.85301.28 300.82 
2Chocolate glaze [Skurikhin]99.1 182.21 180.57 
3Peeled almond kernel80.0 99.77 79.82 
4Cocoa powder [Skurikhin]95.0 37.74 35.85 
5Granulated sugar99.8522.33 22.29 
6Sign up78.0 22.33 17.41 
7Alcohol—  12.85 —   
8water—  4.98 —   
9Almond essence—  0.71 —   
10Vanillin—  0.064—   
Total684.26 636.78 
General losses 1.8%11.22 
Output97.5 641.60 625.56 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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№094 Dragee "Marzipan in chocolate" (Coating with chocolate) included in recipes:

№094 Dragee "Marzipan in chocolate"Glossing recipe

Recipe on №094 Dragee "Marzipan in chocolate" (Coating with chocolate) contained in handbooks:

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