To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Dragee → Dragee fruit and berry → No. 104 Dragee "Rowan" → Glossing recipe → Consolidated recipe

Consolidated recipe: No. 104 Dragee "Rowan"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 951.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	1.14	1.14
3	Condir	70.0	1.00	0.70	0.95	0.67
4	Gloss	100.0	0.40	0.40	0.38	0.38
	Total	10.0 90.0	1001.60	901.40	953.42	858.04
	Losses 0.16%			1.40		1.33
	Output	10.0 90.0	1000.00	900.00		856.71
	Losses before baking/boiling, shrinkage 0.07766%	90.0	0.78	0.70	0.74	0.67
	Baking/boiling 0.0%		0.044		0.042
	Losses after baking/boiling, shrinkage 0.07766%	90.0	0.78	0.70	0.74	0.67

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 950.95 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Blanching recipe	77.0	330.50	254.48	314.29	242.00
3	Watering syrup	80.0	110.20	88.16	104.79	83.84
4	Yellow paint	—	0.50	—	0.48	—
5	Paint red	—	0.24	—	0.23	—
6	Sign up
	Total	9.9 90.1	1006.74	907.00	957.36	862.51
	Losses 0.77%			7.00		6.65
	Output	10.0 90.0	1000.00	900.00	950.95	855.85
	Losses before baking/boiling, shrinkage 0.38573%	90.1	3.88	3.50	3.69	3.33
	Baking/boiling -0.1%		-1.03		-0.98
	Losses after baking/boiling, shrinkage 0.38573%	90.0	3.89	3.50	3.70	3.33

Blanching recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 314.29 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Condir	70.0	300.00	210.00	94.29	66.00
	Total	26.4 73.6	1057.10	777.82	332.23	244.46
	Losses 1.0%			7.82		2.46
	Output	23.0 77.0	1000.00	770.00	314.29	242.00
	Losses before baking/boiling, shrinkage 0.50301%	73.6	5.32	3.91	1.67	1.23
	Baking/boiling 4.44%		46.70		14.68
	Losses after baking/boiling, shrinkage 0.50301%	77.0	5.08	3.91	1.60	1.23

Sorting and washing
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 237.95 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
	Total	25.0 75.0	1010.00	757.50	240.33	180.25
	Losses 1.0%			7.50		1.78
	Output	25.0 75.0	1000.00	750.00	237.95	178.46
	Losses before baking/boiling, shrinkage 0.49505%	75.0	5.00	3.75	1.19	0.89
	Losses after baking/boiling, shrinkage 0.49505%	75.0	5.00	3.75	1.19	0.89

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 104.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	47.38	36.95
3	water	—	100.87	—	10.57	—
	Total	20.0 80.0	1005.07	804.06	105.33	84.26
	Losses 0.5%			4.06		0.43
	Output	20.0 80.0	1000.00	800.00	104.79	83.84
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.27	0.21
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.27	0.21

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 95.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	28.79	—
	Total	30.0 70.0	1011.34	707.94	96.32	67.42
	Losses 1.1%			7.94		0.76
	Output	30.0 70.0	1000.00	700.00	95.24	66.67
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.54	0.38
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.54	0.38

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.13	0.13
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.063	0.063
	Total	— 100.0	1000.00	1000.00	0.38	0.38
	Output	— 100.0	1000.00	1000.00	0.38	0.38

Consolidated recipe, k=1.006734
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 951.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	537.48	536.67	541.10	540.28
2	Rowan berry dry unsorted	75.0	240.33	180.25	241.95	181.46
3	Granulated sugar	99.85	114.90	114.73	115.68	115.50
4	Starch syrup	78.0	47.38	36.95	47.70	37.20
5	water	—	39.37	—	39.63	—
6	Sign up	100.0	1.14	1.14	1.15	1.15
7	Yellow paint	—	0.48	—	0.48	—
8	Paint red	—	0.23	—	0.23	—
9	Vegetable oil	100.0	0.19	0.19	0.19	0.19
10	Wax (E901)	100.0	0.13	0.13	0.13	0.13
11	Sign up	—	0.10	—	0.10	—
12	Paraffin (E905c(i))	100.0	0.063	0.063	0.064	0.064
	Total		981.77	870.12	988.38	875.98
	Total phase loss 1.5%			13.41
	Other losses 0.67%					5.86
	General losses 2.2%					19.27
	Output	90.0	951.90	856.71	951.90	856.71

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	no data
Fish and products thereof.	no data	no data
Peanuts and products thereof.	no data	no data
Soybeans and products thereof.	no data	no data
Milk and products thereof (including lactose).	no data	no data
Nut sand products thereof.	no data	no data
Celery and products thereof.	no data	no data
Mustard and products thereof.	no data	no data
Sesame seeds and products thereof.	no data	no data
Sulphur dioxide and sulphites.	no data	no data
Lupin and products thereof.	no data	no data
Molluscs and products thereof.	no data	no data
Aspartame and aspartame-acesulfame salt.	no data	no data

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on No. 104 Dragee "Rowan" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: No. 104 Dragee "Rowan"

Recipe on No. 104 Dragee "Rowan" contained in handbooks:

calculations, forms, documents: