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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 612.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sugar syrup [raw, 70%]70.0 362.30 253.61 222.05 155.44 
3Yellow paint—  0.50 —   0.31 —   
Total12.2 87.8 1113.60 978.13 682.53 599.50 
Losses 0.83%8.13 4.98 
Output3.0 97.0 1000.00 970.00 594.51 
Losses before baking/boiling, shrinkage 0.41569%87.8 4.63 4.07 2.84 2.49 
Baking/boiling 9.45%104.78 64.22 
Losses after baking/boiling, shrinkage 0.41569%97.0 4.19 4.07 2.57 2.49 
List of recipes
Coating with chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 460.17 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 267.30 264.89 123.00 121.90 
3Vanillin—  0.10 —   0.046—   
Total3.2 96.8 1000.70 968.86 460.49 445.84 
Losses 0.4%3.86 1.78 
Output3.5 96.5 1000.00 965.00 460.17 444.06 
Losses before baking/boiling, shrinkage 0.19932%96.8 1.99 1.93 0.92 0.89 
Baking/boiling -0.33%-3.30 -1.52 
Losses after baking/boiling, shrinkage 0.19932%96.5 2.00 1.93 0.92 0.89 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 337.44 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85217.00 216.67 73.22 73.11 
3Watering syrup80.0 45.50 36.40 15.35 12.28 
4Cocoa powder [Skurikhin]95.0 43.50 41.32 14.68 13.94 
Total6.8 93.2 1033.30 963.52 348.68 325.13 
Losses 0.36%3.52 1.19 
Output4.0 96.0 1000.00 960.00 337.44 323.94 
Losses before baking/boiling, shrinkage 0.18243%93.2 1.89 1.76 0.64 0.59 
Baking/boiling 2.87%29.58 9.98 
Losses after baking/boiling, shrinkage 0.18243%96.0 1.83 1.76 0.62 0.59 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 245.42 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Peeled almond kernel80.0 388.30 310.64 95.30 76.24 
3Alcohol—  50.00 —   12.27 —   
Total12.2 87.8 1053.30 924.72 258.50 226.94 
Losses 0.51%4.72 1.16 
Output8.0 92.0 1000.00 920.00 245.42 225.79 
Losses before baking/boiling, shrinkage 0.25508%87.8 2.69 2.36 0.66 0.58 
Baking/boiling 4.57%48.05 11.79 
Losses after baking/boiling, shrinkage 0.25508%92.0 2.56 2.36 0.63 0.58 
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 15.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 6.94 5.41 
3water—  100.87 —   1.55 —   
Total20.0 80.0 1005.07 804.06 15.43 12.35 
Losses 0.5%4.06 0.062
Output20.0 80.0 1000.00 800.00 15.35 12.28 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0390.031
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0390.031
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 612.9 kg finished product
in kind
in solids
1Sign up99.85224.16 223.82 
2Sugar syrup [raw, 70%]70.0 222.05 155.44 
3Chocolate glaze [Skurikhin]99.1 123.00 121.90 
4Peeled almond kernel80.0 95.30 76.24 
5Cocoa powder [Skurikhin]95.0 14.68 13.94 
6Sign up—  12.27 —   
7Granulated sugar99.856.94 6.93 
8Starch syrup78.0 6.94 5.41 
9water—  1.55 —   
10Yellow paint—  0.31 —   
11Sign up—  0.046—   
Total707.24 603.68 
General losses 1.5%9.17 
Output97.0 612.90 594.51 
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