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All groups → All products → Dragee → Dragee fruit and berry → №100 Dragee "Cherry 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 385.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 424.90 421.08 163.97 162.49 
Total19.4 80.6 1028.80 829.31 397.01 320.03 
Losses 0.45%3.71 1.43 
Output17.4 82.6 1000.00 825.60 318.60 
Losses before baking/boiling, shrinkage 0.22382%80.6 2.30 1.86 0.89 0.72 
Baking/boiling 2.36%24.25 9.36 
Losses after baking/boiling, shrinkage 0.22382%82.6 2.25 1.86 0.87 0.72 
List of recipes
Recipe for 2nd knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 233.05 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85230.40 230.05 53.69 53.61 
3Cocoa powder [Skurikhin]95.0 65.10 61.84 15.17 14.41 
4Watering syrup80.0 35.80 28.64 8.34 6.67 
Total34.0 66.0 1035.90 683.69 241.41 159.33 
Losses 1.1%7.69 1.79 
Output32.4 67.6 1000.00 676.00 233.05 157.54 
Losses before baking/boiling, shrinkage 0.56241%66.0 5.83 3.85 1.36 0.90 
Baking/boiling 2.37%24.39 5.68 
Losses after baking/boiling, shrinkage 0.56241%67.6 5.69 3.85 1.33 0.90 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 164.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85249.40 249.03 40.95 40.89 
3Cocoa powder [Skurikhin]95.0 71.40 67.83 11.72 11.14 
4Watering syrup80.0 38.40 30.72 6.31 5.04 
Total50.8 49.2 1064.20 523.83 174.75 86.01 
Losses 1.6%8.43 1.38 
Output48.5 51.5 1000.00 515.40 164.20 84.63 
Losses before baking/boiling, shrinkage 0.80427%49.2 8.56 4.21 1.41 0.69 
Baking/boiling 4.5%47.47 7.79 
Losses after baking/boiling, shrinkage 0.80427%51.5 8.17 4.21 1.34 0.69 
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 14.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 6.62 5.17 
3water—  100.87 —   1.48 —   
Total20.0 80.0 1005.07 804.06 14.72 11.78 
Losses 0.5%4.06 0.059
Output20.0 80.0 1000.00 800.00 14.65 11.72 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0370.030
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0370.030
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 385.9 kg finished product
in kind
in solids
1Sign up99.1 163.97 162.49 
2Cherries taken out of alcohol25.0 115.76 28.94 
3Powdered sugar99.8594.65 94.50 
4Cocoa powder [Skurikhin]95.0 26.90 25.55 
5Granulated sugar99.856.62 6.61 
6Sign up78.0 6.62 5.17 
7water—  1.48 —   
Total416.00 323.27 
General losses 1.4%4.67 
Output82.6 385.90 318.60 
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Recipe on №100 Dragee "Cherry in chocolate" (Coating with chocolate) contained in handbooks:

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