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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 206.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	0.25	0.25
3	Condir	70.0	1.00	0.70	0.21	0.14
4	Gloss	100.0	0.60	0.60	0.12	0.12
	Total	3.0 97.0	1001.80	971.53	206.47	200.23
	Losses 0.16%			1.53		0.32
	Output	3.0 97.0	1000.00	970.00		199.92
	Losses before baking/boiling, shrinkage 0.07874%	97.0	0.79	0.76	0.16	0.16
	Baking/boiling 0.02%		0.22		0.046
	Losses after baking/boiling, shrinkage 0.07874%	97.0	0.79	0.76	0.16	0.16

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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 205.89 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	255.70	253.40	52.65	52.17
3	Vanillin	—	0.10	—	0.021	—
	Total	3.2 96.8	1006.30	973.88	207.19	200.52
	Losses 0.4%			3.88		0.80
	Output	3.0 97.0	1000.00	970.00	205.89	199.72
	Losses before baking/boiling, shrinkage 0.19914%	96.8	2.00	1.94	0.41	0.40
	Baking/boiling 0.23%		2.30		0.47
	Losses after baking/boiling, shrinkage 0.19914%	97.0	2.00	1.94	0.41	0.40

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 154.52 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	124.00	123.81	19.16	19.13
3	Cocoa powder [Skurikhin]	95.0	40.00	38.00	6.18	5.87
4	Watering syrup	80.0	31.80	25.44	4.91	3.93
	Total	4.5 95.5	1014.00	968.64	156.69	149.68
	Losses 0.89%			8.64		1.33
	Output	4.0 96.0	1000.00	960.00	154.52	148.34
	Losses before baking/boiling, shrinkage 0.44573%	95.5	4.52	4.32	0.70	0.67
	Baking/boiling 0.49%		4.98		0.77
	Losses after baking/boiling, shrinkage 0.44573%	96.0	4.50	4.32	0.69	0.67

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 126.43 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	113.00	112.83	14.29	14.27
3	Cocoa powder [Skurikhin]	95.0	41.60	39.52	5.26	5.00
4	Watering syrup	80.0	32.70	26.16	4.13	3.31
	Total	4.1 95.9	1009.50	967.82	127.63	122.36
	Losses 1.3%			12.82		1.62
	Output	4.5 95.5	1000.00	955.00	126.43	120.74
	Losses before baking/boiling, shrinkage 0.66244%	95.9	6.69	6.41	0.85	0.81
	Baking/boiling -0.39%		-3.90		-0.49
	Losses after baking/boiling, shrinkage 0.66244%	95.5	6.71	6.41	0.85	0.81

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 9.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	4.09	3.19
3	water	—	100.87	—	0.91	—
	Total	20.0 80.0	1005.07	804.06	9.09	7.28
	Losses 0.5%			4.06		0.037
	Output	20.0 80.0	1000.00	800.00	9.05	7.24
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.023	0.018
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.023	0.018

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.21 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.062	—
	Total	30.0 70.0	1011.34	707.94	0.21	0.15
	Losses 1.1%			7.94		0.002
	Output	30.0 70.0	1000.00	700.00	0.21	0.14
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.001	0.001
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.001	0.001

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.041	0.041
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.021	0.021
	Total	— 100.0	1000.00	1000.00	0.12	0.12
	Output	— 100.0	1000.00	1000.00	0.12	0.12

Consolidated recipe, k=1.007057
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 206.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	96.0	103.95	99.79	104.69	100.50
2	Chocolate glaze [Skurikhin]	99.1	52.65	52.17	53.02	52.54
3	Powdered sugar	99.85	33.45	33.40	33.68	33.63
4	Cocoa powder [Skurikhin]	95.0	11.44	10.87	11.52	10.95
5	Granulated sugar	99.85	4.24	4.23	4.27	4.26
6	Sign up	78.0	4.09	3.19	4.12	3.21
7	water	—	0.98	—	0.98	—
8	Talc (E553(iii))	100.0	0.25	0.25	0.25	0.25
9	Vegetable oil	100.0	0.062	0.062	0.062	0.062
10	Wax (E901)	100.0	0.041	0.041	0.042	0.042
11	Sign up	100.0	0.021	0.021	0.021	0.021
12	Vanillin	—	0.021	—	0.021	—
	Total		211.18	204.02	212.67	205.46
	Total phase loss 2.0%			4.11
	Other losses 0.7%					1.44
	General losses 2.7%					5.55
	Output	97.0	206.10	199.92	206.10	199.92

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Consolidated recipe №096 Dragee "Almond in chocolate"

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

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