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All groups → All products → Dragee → Dragee fruit and berry → №100 Dragee "Cherry in chocolate" → Recipe for 1st knurling → Consolidated recipe

Consolidated recipe Recipe for 1st knurling

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 292.7 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	249.40	249.03	73.00	72.89
3	Cocoa powder [Skurikhin]	95.0	71.40	67.83	20.90	19.85
4	Watering syrup	80.0	38.40	30.72	11.24	8.99
	Total	50.8 49.2	1064.20	523.83	311.49	153.32
	Losses 1.6%			8.43		2.47
	Output	48.5 51.5	1000.00	515.40		150.86
	Losses before baking/boiling, shrinkage 0.80427%	49.2	8.56	4.21	2.51	1.23
	Baking/boiling 4.5%		47.47		13.89
	Losses after baking/boiling, shrinkage 0.80427%	51.5	8.17	4.21	2.39	1.23

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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 11.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	5.08	3.96
3	water	—	100.87	—	1.13	—
	Total	20.0 80.0	1005.07	804.06	11.30	9.04
	Losses 0.5%			4.06		0.046
	Output	20.0 80.0	1000.00	800.00	11.24	8.99
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.029	0.023
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.029	0.023

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 292.7 kg finished product
			in kind	in solids
1	Sign up	25.0	206.35	51.59
2	Powdered sugar	99.85	73.00	72.89
3	Cocoa powder [Skurikhin]	95.0	20.90	19.85
4	Granulated sugar	99.85	5.08	5.07
5	Starch syrup	78.0	5.08	3.96
6	Sign up	—	1.13	—
	Total		311.55	153.37
	General losses 1.6%			2.51
	Output	51.5	292.70	150.86

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Recipe on №100 Dragee "Cherry in chocolate" (Recipe for 1st knurling) contained in handbooks:

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Consolidated recipe Recipe for 1st knurling

Recipe on №100 Dragee "Cherry in chocolate" (Recipe for 1st knurling) contained in handbooks:

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