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All groups → All products → Dragee → Dragee nut → №095 Dragee "Marzipan" → Coating recipe → Consolidated recipe

Consolidated recipe: Coating recipe

Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 861 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Sugar syrup [raw, 70%]	70.0	362.30	253.61	311.94	218.36
3	Yellow paint	—	0.50	—	0.43	—
	Total	12.2 87.8	1113.60	978.13	958.81	842.17
	Losses 0.83%			8.13		7.00
	Output	3.0 97.0	1000.00	970.00		835.17
	Losses before baking/boiling, shrinkage 0.41569%	87.8	4.63	4.07	3.99	3.50
	Baking/boiling 9.45%		104.78		90.21
	Losses after baking/boiling, shrinkage 0.41569%	97.0	4.19	4.07	3.61	3.50

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Coating with chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 646.44 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	267.30	264.89	172.79	171.24
3	Vanillin	—	0.10	—	0.065	—
	Total	3.2 96.8	1000.70	968.86	646.89	626.31
	Losses 0.4%			3.86		2.50
	Output	3.5 96.5	1000.00	965.00	646.44	623.81
	Losses before baking/boiling, shrinkage 0.19932%	96.8	1.99	1.93	1.29	1.25
	Baking/boiling -0.33%		-3.30		-2.13
	Losses after baking/boiling, shrinkage 0.19932%	96.5	2.00	1.93	1.29	1.25

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 474.03 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	217.00	216.67	102.87	102.71
3	Watering syrup	80.0	45.50	36.40	21.57	17.25
4	Cocoa powder [Skurikhin]	95.0	43.50	41.32	20.62	19.59
	Total	6.8 93.2	1033.30	963.52	489.82	456.74
	Losses 0.36%			3.52		1.67
	Output	4.0 96.0	1000.00	960.00	474.03	455.07
	Losses before baking/boiling, shrinkage 0.18243%	93.2	1.89	1.76	0.89	0.83
	Baking/boiling 2.87%		29.58		14.02
	Losses after baking/boiling, shrinkage 0.18243%	96.0	1.83	1.76	0.87	0.83

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 344.76 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Peeled almond kernel	80.0	388.30	310.64	133.87	107.10
3	Alcohol	—	50.00	—	17.24	—
	Total	12.2 87.8	1053.30	924.72	363.14	318.81
	Losses 0.51%			4.72		1.63
	Output	8.0 92.0	1000.00	920.00	344.76	317.18
	Losses before baking/boiling, shrinkage 0.25508%	87.8	2.69	2.36	0.93	0.81
	Baking/boiling 4.57%		48.05		16.57
	Losses after baking/boiling, shrinkage 0.25508%	92.0	2.56	2.36	0.88	0.81

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 21.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	9.75	7.61
3	water	—	100.87	—	2.18	—
	Total	20.0 80.0	1005.07	804.06	21.68	17.34
	Losses 0.5%			4.06		0.088
	Output	20.0 80.0	1000.00	800.00	21.57	17.25
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.055	0.044
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.055	0.044

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 861 kg finished product
			in kind	in solids
1	Sign up	99.85	314.90	314.42
2	Sugar syrup [raw, 70%]	70.0	311.94	218.36
3	Chocolate glaze [Skurikhin]	99.1	172.79	171.24
4	Peeled almond kernel	80.0	133.87	107.10
5	Cocoa powder [Skurikhin]	95.0	20.62	19.59
6	Sign up	—	17.24	—
7	Granulated sugar	99.85	9.75	9.74
8	Starch syrup	78.0	9.75	7.61
9	water	—	2.18	—
10	Yellow paint	—	0.43	—
11	Sign up	—	0.065	—
	Total		993.53	848.05
	General losses 1.5%			12.88
	Output	97.0	861.00	835.17

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
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).	no data	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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Consolidated recipe: Coating recipe

№095 Dragee "Marzipan" (Coating recipe) included in recipes:

Recipe on №095 Dragee "Marzipan" (Coating recipe) contained in handbooks:

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