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All groups → All products → Dragee → Dragee nut → №096 Dragee "Almond in chocolate" → 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 397 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 255.70 253.40 101.51 100.60 
3Vanillin—  0.10 —   0.040—   
Total3.2 96.8 1006.30 973.88 399.50 386.63 
Losses 0.4%3.88 1.54 
Output3.0 97.0 1000.00 970.00 385.09 
Losses before baking/boiling, shrinkage 0.19914%96.8 2.00 1.94 0.80 0.77 
Baking/boiling 0.23%2.30 0.91 
Losses after baking/boiling, shrinkage 0.19914%97.0 2.00 1.94 0.79 0.77 
List of recipes
Recipe for 2nd knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 297.95 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85124.00 123.81 36.95 36.89 
3Cocoa powder [Skurikhin]95.0 40.00 38.00 11.92 11.32 
4Watering syrup80.0 31.80 25.44 9.47 7.58 
Total4.5 95.5 1014.00 968.64 302.12 288.60 
Losses 0.89%8.64 2.57 
Output4.0 96.0 1000.00 960.00 297.95 286.03 
Losses before baking/boiling, shrinkage 0.44573%95.5 4.52 4.32 1.35 1.29 
Baking/boiling 0.49%4.98 1.48 
Losses after baking/boiling, shrinkage 0.44573%96.0 4.50 4.32 1.34 1.29 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 243.78 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85113.00 112.83 27.55 27.51 
3Cocoa powder [Skurikhin]95.0 41.60 39.52 10.14 9.63 
4Watering syrup80.0 32.70 26.16 7.97 6.38 
Total4.1 95.9 1009.50 967.82 246.10 235.94 
Losses 1.3%12.82 3.13 
Output4.5 95.5 1000.00 955.00 243.78 232.81 
Losses before baking/boiling, shrinkage 0.66244%95.9 6.69 6.41 1.63 1.56 
Baking/boiling -0.39%-3.90 -0.95 
Losses after baking/boiling, shrinkage 0.66244%95.5 6.71 6.41 1.64 1.56 
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 17.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 7.89 6.15 
3water—  100.87 —   1.76 —   
Total20.0 80.0 1005.07 804.06 17.53 14.03 
Losses 0.5%4.06 0.071
Output20.0 80.0 1000.00 800.00 17.45 13.96 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0440.035
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0440.035
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 397 kg finished product
in kind
in solids
1Sign up96.0 200.44 192.42 
2Chocolate glaze [Skurikhin]99.1 101.51 100.60 
3Powdered sugar99.8564.49 64.40 
4Cocoa powder [Skurikhin]95.0 22.06 20.96 
5Granulated sugar99.857.89 7.88 
6Sign up78.0 7.89 6.15 
7water—  1.76 —   
8Vanillin—  0.040—   
Total406.08 392.40 
General losses 1.9%7.31 
Output97.0 397.00 385.09 
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Recipe on №096 Dragee "Almond in chocolate" (Coating with chocolate) contained in handbooks:

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