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All groups → All products → Dragee → Dragee fruit and berry → №105 Dragee "Rowan 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 236.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 429.40 425.54 101.68 100.77 
Total20.0 80.0 1018.00 814.01 241.06 192.76 
Losses 0.49%4.01 0.95 
Output19.0 81.0 1000.00 810.00 191.81 
Losses before baking/boiling, shrinkage 0.2464%80.0 2.51 2.01 0.59 0.47 
Baking/boiling 1.28%13.02 3.08 
Losses after baking/boiling, shrinkage 0.2464%81.0 2.48 2.01 0.59 0.47 
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 139.38 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85208.20 207.89 29.02 28.98 
3Cocoa powder [Skurikhin]95.0 67.40 64.03 9.39 8.92 
4Watering syrup80.0 35.00 28.00 4.88 3.90 
Total35.3 64.7 1031.90 667.78 143.83 93.08 
Losses 1.2%7.78 1.08 
Output34.0 66.0 1000.00 660.00 139.38 91.99 
Losses before baking/boiling, shrinkage 0.58258%64.7 6.01 3.89 0.84 0.54 
Baking/boiling 1.95%19.99 2.79 
Losses after baking/boiling, shrinkage 0.58258%66.0 5.89 3.89 0.82 0.54 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 100.54 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85225.20 224.86 22.64 22.61 
3Cocoa powder [Skurikhin]95.0 73.90 70.20 7.43 7.06 
4Watering syrup80.0 38.70 30.96 3.89 3.11 
Total50.2 49.8 1044.50 520.37 105.01 52.32 
Losses 2.0%10.37 1.04 
Output49.0 51.0 1000.00 510.00 100.54 51.27 
Losses before baking/boiling, shrinkage 0.99638%49.8 10.41 5.18 1.05 0.52 
Baking/boiling 2.31%23.93 2.41 
Losses after baking/boiling, shrinkage 0.99638%51.0 10.17 5.18 1.02 0.52 
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 8.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 3.96 3.09 
3water—  100.87 —   0.88 —   
Total20.0 80.0 1005.07 804.06 8.81 7.05 
Losses 0.5%4.06 0.036
Output20.0 80.0 1000.00 800.00 8.77 7.02 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0220.018
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0220.018
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 236.8 kg finished product
in kind
in solids
1Sign up99.1 101.68 100.77 
2Rowan berry in alcohol (no alcohol)27.5 71.05 19.54 
3Powdered sugar99.8551.66 51.58 
4Cocoa powder [Skurikhin]95.0 16.82 15.98 
5Granulated sugar99.853.96 3.96 
6Sign up78.0 3.96 3.09 
7water—  0.88 —   
Total250.03 194.92 
General losses 1.6%3.11 
Output81.0 236.80 191.81 
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Recipe on №105 Dragee "Rowan in chocolate" (Coating with chocolate) contained in handbooks:

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