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All groups → All products → Dragee → Dragee nut → №095 Dragee "Marzipan" → 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 313 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 267.30 264.89 83.66 82.91 
3Vanillin—  0.10 —   0.031—   
Total3.2 96.8 1000.70 968.86 313.22 303.25 
Losses 0.4%3.86 1.21 
Output3.5 96.5 1000.00 965.00 302.04 
Losses before baking/boiling, shrinkage 0.19932%96.8 1.99 1.93 0.62 0.60 
Baking/boiling -0.33%-3.30 -1.03 
Losses after baking/boiling, shrinkage 0.19932%96.5 2.00 1.93 0.63 0.60 
List of recipes
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 229.52 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85217.00 216.67 49.81 49.73 
3Watering syrup80.0 45.50 36.40 10.44 8.35 
4Cocoa powder [Skurikhin]95.0 43.50 41.32 9.98 9.49 
Total6.8 93.2 1033.30 963.52 237.17 221.15 
Losses 0.36%3.52 0.81 
Output4.0 96.0 1000.00 960.00 229.52 220.34 
Losses before baking/boiling, shrinkage 0.18243%93.2 1.89 1.76 0.43 0.40 
Baking/boiling 2.87%29.58 6.79 
Losses after baking/boiling, shrinkage 0.18243%96.0 1.83 1.76 0.42 0.40 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 166.93 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Peeled almond kernel80.0 388.30 310.64 64.82 51.86 
3Alcohol—  50.00 —   8.35 —   
Total12.2 87.8 1053.30 924.72 175.83 154.36 
Losses 0.51%4.72 0.79 
Output8.0 92.0 1000.00 920.00 166.93 153.58 
Losses before baking/boiling, shrinkage 0.25508%87.8 2.69 2.36 0.45 0.39 
Baking/boiling 4.57%48.05 8.02 
Losses after baking/boiling, shrinkage 0.25508%92.0 2.56 2.36 0.43 0.39 
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 10.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 4.72 3.68 
3water—  100.87 —   1.05 —   
Total20.0 80.0 1005.07 804.06 10.50 8.40 
Losses 0.5%4.06 0.042
Output20.0 80.0 1000.00 800.00 10.44 8.35 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0260.021
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0260.021
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 313 kg finished product
in kind
in solids
1Sign up99.85152.47 152.24 
2Chocolate glaze [Skurikhin]99.1 83.66 82.91 
3Peeled almond kernel80.0 64.82 51.86 
4Cocoa powder [Skurikhin]95.0 9.98 9.49 
5Alcohol—  8.35 —   
6Sign up99.854.72 4.71 
7Starch syrup78.0 4.72 3.68 
8water—  1.05 —   
9Vanillin—  0.031—   
Total329.81 304.89 
General losses 0.93%2.85 
Output96.5 313.00 302.04 
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Recipe on №095 Dragee "Marzipan" (Coating with chocolate) contained in handbooks:

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