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All groups → All products → Dragee → Dragee fruit and berry → №099 Dragee "Orange and lemon peels 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 532.4 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	273.80	271.34	145.77	144.46
	Total	7.5 92.5	1004.20	928.70	534.64	494.44
	Losses 0.4%			3.70		1.97
	Output	7.5 92.5	1000.00	925.00		492.47
	Losses before baking/boiling, shrinkage 0.19898%	92.5	2.00	1.85	1.06	0.98
	Baking/boiling 0.02%		0.20		0.11
	Losses after baking/boiling, shrinkage 0.19898%	92.5	2.00	1.85	1.06	0.98

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Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 388.86 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	132.20	132.00	51.41	51.33
3	Cocoa powder [Skurikhin]	95.0	58.20	55.29	22.63	21.50
4	Watering syrup	80.0	36.10	28.88	14.04	11.23
	Total	10.3 89.7	1010.50	906.09	392.95	352.35
	Losses 0.67%			6.09		2.37
	Output	10.0 90.0	1000.00	900.00	388.86	349.98
	Losses before baking/boiling, shrinkage 0.33615%	89.7	3.40	3.05	1.32	1.18
	Baking/boiling 0.37%		3.72		1.45
	Losses after baking/boiling, shrinkage 0.33615%	90.0	3.38	3.05	1.32	1.18

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 304.87 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	110.60	110.43	33.72	33.67
3	Cocoa powder [Skurikhin]	95.0	47.70	45.32	14.54	13.82
4	Watering syrup	80.0	31.90	25.52	9.73	7.78
	Total	13.1 86.9	1021.50	887.87	311.42	270.69
	Losses 0.89%			7.87		2.40
	Output	12.0 88.0	1000.00	880.00	304.87	268.29
	Losses before baking/boiling, shrinkage 0.44342%	86.9	4.53	3.94	1.38	1.20
	Baking/boiling 1.23%		12.50		3.81
	Losses after baking/boiling, shrinkage 0.44342%	88.0	4.47	3.94	1.36	1.20

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 23.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	10.74	8.38
3	water	—	100.87	—	2.40	—
	Total	20.0 80.0	1005.07	804.06	23.88	19.11
	Losses 0.5%			4.06		0.10
	Output	20.0 80.0	1000.00	800.00	23.76	19.01
	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

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 532.4 kg finished product
			in kind	in solids
1	Sign up	85.0	253.44	215.42
2	Chocolate glaze [Skurikhin]	99.1	145.77	144.46
3	Powdered sugar	99.85	85.13	85.00
4	Cocoa powder [Skurikhin]	95.0	37.17	35.32
5	Granulated sugar	99.85	10.74	10.73
6	Sign up	78.0	10.74	8.38
7	water	—	2.40	—
	Total		545.39	499.30
	General losses 1.4%			6.83
	Output	92.5	532.40	492.47

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Recipe on №099 Dragee "Orange and lemon peels in chocolate" (Coating with chocolate) contained in handbooks:

1973 Dragee recipes.

Consolidated recipe Coating with chocolate

Recipe on №099 Dragee "Orange and lemon peels in chocolate" (Coating with chocolate) contained in handbooks:

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