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All groups → All products → Dragee → Dragee fruit and berry → №100 Dragee "Cherry in chocolate" → Recipe for 2nd knurling → Consolidated recipe

Consolidated recipe: Recipe for 2nd knurling

Recipe for 2nd knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 818.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85230.40 230.05 188.56 188.28 
3Cocoa powder [Skurikhin]95.0 65.10 61.84 53.28 50.61 
4Watering syrup80.0 35.80 28.64 29.30 23.44 
Total34.0 66.0 1035.90 683.69 847.78 559.53 
Losses 1.1%7.69 6.29 
Output32.4 67.6 1000.00 676.00 553.24 
Losses before baking/boiling, shrinkage 0.56241%66.0 5.83 3.85 4.77 3.15 
Baking/boiling 2.37%24.39 19.96 
Losses after baking/boiling, shrinkage 0.56241%67.6 5.69 3.85 4.66 3.15 
List of recipes
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 576.64 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85249.40 249.03 143.82 143.60 
3Cocoa powder [Skurikhin]95.0 71.40 67.83 41.17 39.11 
4Watering syrup80.0 38.40 30.72 22.14 17.71 
Total50.8 49.2 1064.20 523.83 613.67 302.06 
Losses 1.6%8.43 4.86 
Output48.5 51.5 1000.00 515.40 576.64 297.20 
Losses before baking/boiling, shrinkage 0.80427%49.2 8.56 4.21 4.94 2.43 
Baking/boiling 4.5%47.47 27.37 
Losses after baking/boiling, shrinkage 0.80427%51.5 8.17 4.21 4.71 2.43 
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 51.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 23.26 18.14 
3water—  100.87 —   5.19 —   
Total20.0 80.0 1005.07 804.06 51.70 41.36 
Losses 0.5%4.06 0.21 
Output20.0 80.0 1000.00 800.00 51.44 41.15 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.13 0.10 
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.13 0.10 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 818.4 kg finished product
in kind
in solids
1Sign up25.0 406.53 101.63 
2Powdered sugar99.85332.37 331.88 
3Cocoa powder [Skurikhin]95.0 94.45 89.73 
4Granulated sugar99.8523.26 23.22 
5Starch syrup78.0 23.26 18.14 
6Sign up—  5.19 —   
Total885.06 564.60 
General losses 2.0%11.36 
Output67.6 818.40 553.24 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
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№100 Dragee "Cherry in chocolate" (Recipe for 2nd knurling) included in recipes:

№100 Dragee "Cherry in chocolate"Coating with chocolate
№100 Dragee "Cherry in chocolate"Glossing recipe

Recipe on №100 Dragee "Cherry in chocolate" (Recipe for 2nd knurling) contained in handbooks:

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