To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

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

Consolidated recipe: №095 Dragee "Marzipan"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 943.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	1.13	1.13
3	Condir	70.0	1.00	0.70	0.94	0.66
4	Gloss	100.0	0.40	0.40	0.38	0.38
	Total	3.0 97.0	1001.60	971.33	944.61	916.06
	Losses 0.14%			1.33		1.25
	Output	3.0 97.0	1000.00	970.00		914.81
	Losses before baking/boiling, shrinkage 0.06846%	97.0	0.69	0.66	0.65	0.63
	Baking/boiling 0.02%		0.23		0.22
	Losses after baking/boiling, shrinkage 0.06846%	97.0	0.69	0.66	0.65	0.63

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

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 942.16 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Sugar syrup [raw, 70%]	70.0	362.30	253.61	341.34	238.94
3	Yellow paint	—	0.50	—	0.47	—
	Total	12.2 87.8	1113.60	978.13	1049.19	921.55
	Losses 0.83%			8.13		7.66
	Output	3.0 97.0	1000.00	970.00	942.16	913.89
	Losses before baking/boiling, shrinkage 0.41569%	87.8	4.63	4.07	4.36	3.83
	Baking/boiling 9.45%		104.78		98.72
	Losses after baking/boiling, shrinkage 0.41569%	97.0	4.19	4.07	3.95	3.83

Coating with chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 707.37 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	267.30	264.89	189.08	187.38
3	Vanillin	—	0.10	—	0.071	—
	Total	3.2 96.8	1000.70	968.86	707.87	685.35
	Losses 0.4%			3.86		2.73
	Output	3.5 96.5	1000.00	965.00	707.37	682.61
	Losses before baking/boiling, shrinkage 0.19932%	96.8	1.99	1.93	1.41	1.37
	Baking/boiling -0.33%		-3.30		-2.33
	Losses after baking/boiling, shrinkage 0.19932%	96.5	2.00	1.93	1.42	1.37

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 518.72 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	217.00	216.67	112.56	112.39
3	Watering syrup	80.0	45.50	36.40	23.60	18.88
4	Cocoa powder [Skurikhin]	95.0	43.50	41.32	22.56	21.44
	Total	6.8 93.2	1033.30	963.52	535.99	499.79
	Losses 0.36%			3.52		1.82
	Output	4.0 96.0	1000.00	960.00	518.72	497.97
	Losses before baking/boiling, shrinkage 0.18243%	93.2	1.89	1.76	0.98	0.91
	Baking/boiling 2.87%		29.58		15.35
	Losses after baking/boiling, shrinkage 0.18243%	96.0	1.83	1.76	0.95	0.91

Body recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 377.26 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Peeled almond kernel	80.0	388.30	310.64	146.49	117.19
3	Alcohol	—	50.00	—	18.86	—
	Total	12.2 87.8	1053.30	924.72	397.37	348.86
	Losses 0.51%			4.72		1.78
	Output	8.0 92.0	1000.00	920.00	377.26	347.08
	Losses before baking/boiling, shrinkage 0.25508%	87.8	2.69	2.36	1.01	0.89
	Baking/boiling 4.57%		48.05		18.13
	Losses after baking/boiling, shrinkage 0.25508%	92.0	2.56	2.36	0.97	0.89

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 23.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	10.67	8.32
3	water	—	100.87	—	2.38	—
	Total	20.0 80.0	1005.07	804.06	23.72	18.98
	Losses 0.5%			4.06		0.10
	Output	20.0 80.0	1000.00	800.00	23.60	18.88
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.060	0.048
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.060	0.048

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.29	—
	Total	30.0 70.0	1011.34	707.94	0.95	0.67
	Losses 1.1%			7.94		0.007
	Output	30.0 70.0	1000.00	700.00	0.94	0.66
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	0.004
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	0.004

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.13	0.13
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.063	0.063
	Total	— 100.0	1000.00	1000.00	0.38	0.38
	Output	— 100.0	1000.00	1000.00	0.38	0.38

Consolidated recipe, k=1.01391
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 943.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	344.58	344.06	349.37	348.85
2	Sugar syrup [raw, 70%]	70.0	341.34	238.94	346.09	242.26
3	Chocolate glaze [Skurikhin]	99.1	189.08	187.38	191.71	189.99
4	Peeled almond kernel	80.0	146.49	117.19	148.53	118.82
5	Cocoa powder [Skurikhin]	95.0	22.56	21.44	22.88	21.73
6	Sign up	—	18.86	—	19.13	—
7	Granulated sugar	99.85	11.34	11.32	11.50	11.48
8	Starch syrup	78.0	10.67	8.32	10.82	8.44
9	water	—	2.67	—	2.70	—
10	Talc (E553(iii))	100.0	1.13	1.13	1.15	1.15
11	Sign up	—	0.47	—	0.48	—
12	Vegetable oil	100.0	0.19	0.19	0.19	0.19
13	Wax (E901)	100.0	0.13	0.13	0.13	0.13
14	Vanillin	—	0.071	—	0.072	—
15	Paraffin (E905c(i))	100.0	0.063	0.063	0.064	0.064
	Total		1089.64	930.16	1104.80	943.10
	Total phase loss 1.7%			15.35
	Other losses 1.4%					12.94
	General losses 3.0%					28.29
	Output	97.0	943.10	914.81	943.10	914.81

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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on №095 Dragee "Marzipan" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №095 Dragee "Marzipan"

Recipe on №095 Dragee "Marzipan" contained in handbooks:

calculations, forms, documents: