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All groups → All products → Dragee → Dragee nut → №096 Dragee "Almond in chocolate" → Glossing reset → Consolidated recipe

Consolidated recipe: №096 Dragee "Almond in chocolate"

Glossing reset
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 399.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.48	0.48
3	Condir	70.0	1.00	0.70	0.40	0.28
4	Gloss	100.0	0.60	0.60	0.24	0.24
	Total	3.0 97.0	1001.80	971.53	400.42	388.32
	Losses 0.16%			1.53		0.61
	Output	3.0 97.0	1000.00	970.00		387.71
	Losses before baking/boiling, shrinkage 0.07874%	97.0	0.79	0.76	0.32	0.31
	Baking/boiling 0.02%		0.22		0.089
	Losses after baking/boiling, shrinkage 0.07874%	97.0	0.79	0.76	0.32	0.31

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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 399.3 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	255.70	253.40	102.10	101.18
3	Vanillin	—	0.10	—	0.040	—
	Total	3.2 96.8	1006.30	973.88	401.82	388.87
	Losses 0.4%			3.88		1.55
	Output	3.0 97.0	1000.00	970.00	399.30	387.32
	Losses before baking/boiling, shrinkage 0.19914%	96.8	2.00	1.94	0.80	0.77
	Baking/boiling 0.23%		2.30		0.92
	Losses after baking/boiling, shrinkage 0.19914%	97.0	2.00	1.94	0.80	0.77

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 299.67 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	124.00	123.81	37.16	37.10
3	Cocoa powder [Skurikhin]	95.0	40.00	38.00	11.99	11.39
4	Watering syrup	80.0	31.80	25.44	9.53	7.62
	Total	4.5 95.5	1014.00	968.64	303.87	290.28
	Losses 0.89%			8.64		2.59
	Output	4.0 96.0	1000.00	960.00	299.67	287.69
	Losses before baking/boiling, shrinkage 0.44573%	95.5	4.52	4.32	1.35	1.29
	Baking/boiling 0.49%		4.98		1.49
	Losses after baking/boiling, shrinkage 0.44573%	96.0	4.50	4.32	1.35	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 245.19 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	113.00	112.83	27.71	27.67
3	Cocoa powder [Skurikhin]	95.0	41.60	39.52	10.20	9.69
4	Watering syrup	80.0	32.70	26.16	8.02	6.41
	Total	4.1 95.9	1009.50	967.82	247.52	237.30
	Losses 1.3%			12.82		3.14
	Output	4.5 95.5	1000.00	955.00	245.19	234.16
	Losses before baking/boiling, shrinkage 0.66244%	95.9	6.69	6.41	1.64	1.57
	Baking/boiling -0.39%		-3.90		-0.96
	Losses after baking/boiling, shrinkage 0.66244%	95.5	6.71	6.41	1.65	1.57

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 17.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	7.93	6.19
3	water	—	100.87	—	1.77	—
	Total	20.0 80.0	1005.07	804.06	17.64	14.11
	Losses 0.5%			4.06		0.071
	Output	20.0 80.0	1000.00	800.00	17.55	14.04
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.045	0.036
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.045	0.036

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.12	—
	Total	30.0 70.0	1011.34	707.94	0.40	0.28
	Losses 1.1%			7.94		0.003
	Output	30.0 70.0	1000.00	700.00	0.40	0.28
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.002	0.002
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.002	0.002

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
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.080	0.080
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.040	0.040
	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=1.007057
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 399.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	96.0	201.60	193.53	203.02	194.90
2	Chocolate glaze [Skurikhin]	99.1	102.10	101.18	102.82	101.90
3	Powdered sugar	99.85	64.87	64.77	65.32	65.23
4	Cocoa powder [Skurikhin]	95.0	22.19	21.08	22.34	21.23
5	Granulated sugar	99.85	8.22	8.20	8.27	8.26
6	Sign up	78.0	7.93	6.19	7.99	6.23
7	water	—	1.89	—	1.90	—
8	Talc (E553(iii))	100.0	0.48	0.48	0.48	0.48
9	Vegetable oil	100.0	0.12	0.12	0.12	0.12
10	Wax (E901)	100.0	0.080	0.080	0.080	0.080
11	Sign up	100.0	0.040	0.040	0.040	0.040
12	Vanillin	—	0.040	—	0.040	—
	Total		409.55	395.68	412.44	398.47
	Total phase loss 2.0%			7.97
	Other losses 0.7%					2.79
	General losses 2.7%					10.76
	Output	97.0	399.70	387.71	399.70	387.71

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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Recipe on №096 Dragee "Almond in chocolate" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №096 Dragee "Almond in chocolate"

Recipe on №096 Dragee "Almond in chocolate" contained in handbooks:

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