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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 598.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Talc (E553(iii))100.0 1.20 1.20 0.72 0.72 
3Condir70.0 1.00 0.70 0.60 0.42 
4Gloss100.0 0.40 0.40 0.24 0.24 
Total3.0 97.0 1001.60 971.33 599.06 580.95 
Losses 0.14%1.33 0.80 
Output3.0 97.0 1000.00 970.00 580.16 
Losses before baking/boiling, shrinkage 0.06846%97.0 0.69 0.66 0.41 0.40 
Baking/boiling 0.02%0.23 0.14 
Losses after baking/boiling, shrinkage 0.06846%97.0 0.69 0.66 0.41 0.40 
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 597.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sugar syrup [raw, 70%]70.0 362.30 253.61 216.47 151.53 
3Yellow paint—  0.50 —   0.30 —   
Total12.2 87.8 1113.60 978.13 665.38 584.44 
Losses 0.83%8.13 4.86 
Output3.0 97.0 1000.00 970.00 597.50 579.58 
Losses before baking/boiling, shrinkage 0.41569%87.8 4.63 4.07 2.77 2.43 
Baking/boiling 9.45%104.78 62.61 
Losses after baking/boiling, shrinkage 0.41569%97.0 4.19 4.07 2.50 2.43 
Coating with chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 448.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 267.30 264.89 119.91 118.83 
3Vanillin—  0.10 —   0.045—   
Total3.2 96.8 1000.70 968.86 448.92 434.64 
Losses 0.4%3.86 1.73 
Output3.5 96.5 1000.00 965.00 448.60 432.90 
Losses before baking/boiling, shrinkage 0.19932%96.8 1.99 1.93 0.89 0.87 
Baking/boiling -0.33%-3.30 -1.48 
Losses after baking/boiling, shrinkage 0.19932%96.5 2.00 1.93 0.90 0.87 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 328.96 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85217.00 216.67 71.38 71.28 
3Watering syrup80.0 45.50 36.40 14.97 11.97 
4Cocoa powder [Skurikhin]95.0 43.50 41.32 14.31 13.59 
Total6.8 93.2 1033.30 963.52 339.92 316.96 
Losses 0.36%3.52 1.16 
Output4.0 96.0 1000.00 960.00 328.96 315.80 
Losses before baking/boiling, shrinkage 0.18243%93.2 1.89 1.76 0.62 0.58 
Baking/boiling 2.87%29.58 9.73 
Losses after baking/boiling, shrinkage 0.18243%96.0 1.83 1.76 0.60 0.58 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 239.25 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Peeled almond kernel80.0 388.30 310.64 92.90 74.32 
3Alcohol—  50.00 —   11.96 —   
Total12.2 87.8 1053.30 924.72 252.01 221.24 
Losses 0.51%4.72 1.13 
Output8.0 92.0 1000.00 920.00 239.25 220.11 
Losses before baking/boiling, shrinkage 0.25508%87.8 2.69 2.36 0.64 0.56 
Baking/boiling 4.57%48.05 11.50 
Losses after baking/boiling, shrinkage 0.25508%92.0 2.56 2.36 0.61 0.56 
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 14.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 6.77 5.28 
3water—  100.87 —   1.51 —   
Total20.0 80.0 1005.07 804.06 15.04 12.03 
Losses 0.5%4.06 0.061
Output20.0 80.0 1000.00 800.00 14.97 11.97 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0380.030
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0380.030
Condir Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  302.34 —   0.18 —   
Total30.0 70.0 1011.34 707.94 0.60 0.42 
Losses 1.1%7.94 0.005
Output30.0 70.0 1000.00 700.00 0.60 0.42 
Losses before baking/boiling, shrinkage 0.56054%70.0 5.67 3.97 0.0030.002
Losses after baking/boiling, shrinkage 0.56054%70.0 5.67 3.97 0.0030.002
Gloss Basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Wax (E901)100.0 333.33 333.33 0.0800.080
3Paraffin (E905c(i))100.0 166.67 166.67 0.0400.040
Total— 100.0 1000.00 1000.00 0.24 0.24 
Output— 100.0 1000.00 1000.00 0.24 0.24 
Consolidated recipe, k=1.01391
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 598.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85218.53 218.20 221.57 221.23 
2Sugar syrup [raw, 70%]70.0 216.47 151.53 219.49 153.64 
3Chocolate glaze [Skurikhin]99.1 119.91 118.83 121.58 120.49 
4Peeled almond kernel80.0 92.90 74.32 94.19 75.36 
5Cocoa powder [Skurikhin]95.0 14.31 13.59 14.51 13.78 
6Sign up—  11.96 —   12.13 —   
7Granulated sugar99.857.19 7.18 7.29 7.28 
8Starch syrup78.0 6.77 5.28 6.86 5.35 
9water—  1.69 —   1.71 —   
10Talc (E553(iii))100.0 0.72 0.72 0.73 0.73 
11Sign up—  0.30 —   0.30 —   
12Vegetable oil100.0 0.12 0.12 0.12 0.12 
13Wax (E901)100.0 0.0800.0800.0810.081
14Vanillin—  0.045—   0.045—   
15Paraffin (E905c(i))100.0 0.0400.0400.0400.040
Total691.04 589.89 700.65 598.10 
Total phase loss 1.7%9.74 
Other losses 1.4%8.21 
General losses 3.0%17.94 
Output97.0 598.10 580.16 598.10 580.16 
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Recipe on №095 Dragee "Marzipan" contained in handbooks:

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