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All groups → All products → Dragee → Dragee fruit and berry → №105 Dragee "Rowan in chocolate" → Glossing recipe → Consolidated recipe

Consolidated recipe: №105 Dragee "Rowan in chocolate"

Glossing recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 871.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Talc (E553(iii))	100.0	1.20	1.20	1.05	1.05
3	Condir	70.0	1.00	0.70	0.87	0.61
4	Gloss	100.0	0.60	0.60	0.52	0.52
	Total	19.0 81.0	1001.80	811.69	873.47	707.71
	Losses 0.21%			1.69		1.47
	Output	19.0 81.0	1000.00	810.00		706.24
	Losses before baking/boiling, shrinkage 0.1041%	81.0	1.04	0.84	0.91	0.74
	Baking/boiling -0.03%		-0.29		-0.25
	Losses after baking/boiling, shrinkage 0.1041%	81.0	1.04	0.84	0.91	0.74

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Coating with chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 871.03 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	429.40	425.54	374.02	370.65
	Total	20.0 80.0	1018.00	814.01	886.71	709.03
	Losses 0.49%			4.01		3.49
	Output	19.0 81.0	1000.00	810.00	871.03	705.53
	Losses before baking/boiling, shrinkage 0.2464%	80.0	2.51	2.01	2.18	1.75
	Baking/boiling 1.28%		13.02		11.34
	Losses after baking/boiling, shrinkage 0.2464%	81.0	2.48	2.01	2.16	1.75

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 512.69 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	208.20	207.89	106.74	106.58
3	Cocoa powder [Skurikhin]	95.0	67.40	64.03	34.56	32.83
4	Watering syrup	80.0	35.00	28.00	17.94	14.36
	Total	35.3 64.7	1031.90	667.78	529.04	342.36
	Losses 1.2%			7.78		3.99
	Output	34.0 66.0	1000.00	660.00	512.69	338.37
	Losses before baking/boiling, shrinkage 0.58258%	64.7	6.01	3.89	3.08	1.99
	Baking/boiling 1.95%		19.99		10.25
	Losses after baking/boiling, shrinkage 0.58258%	66.0	5.89	3.89	3.02	1.99

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 369.8 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	225.20	224.86	83.28	83.15
3	Cocoa powder [Skurikhin]	95.0	73.90	70.20	27.33	25.96
4	Watering syrup	80.0	38.70	30.96	14.31	11.45
	Total	50.2 49.8	1044.50	520.37	386.26	192.43
	Losses 2.0%			10.37		3.83
	Output	49.0 51.0	1000.00	510.00	369.80	188.60
	Losses before baking/boiling, shrinkage 0.99638%	49.8	10.41	5.18	3.85	1.92
	Baking/boiling 2.31%		23.93		8.85
	Losses after baking/boiling, shrinkage 0.99638%	51.0	10.17	5.18	3.76	1.92

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 32.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	14.58	11.37
3	water	—	100.87	—	3.25	—
	Total	20.0 80.0	1005.07	804.06	32.42	25.94
	Losses 0.5%			4.06		0.13
	Output	20.0 80.0	1000.00	800.00	32.26	25.80
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.082	0.065
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.082	0.065

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	0.26	—
	Total	30.0 70.0	1011.34	707.94	0.88	0.62
	Losses 1.1%			7.94		0.007
	Output	30.0 70.0	1000.00	700.00	0.87	0.61
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	0.003
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.005	0.003

Gloss Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wax (E901)	100.0	333.33	333.33	0.17	0.17
3	Paraffin (E905c(i))	100.0	166.67	166.67	0.087	0.087
	Total	— 100.0	1000.00	1000.00	0.52	0.52
	Output	— 100.0	1000.00	1000.00	0.52	0.52

Consolidated recipe, k=1.011351
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 871.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	374.02	370.65	378.27	374.86
2	Rowan berry in alcohol (no alcohol)	27.5	261.34	71.87	264.31	72.68
3	Powdered sugar	99.85	190.02	189.74	192.18	191.89
4	Cocoa powder [Skurikhin]	95.0	61.88	58.79	62.59	59.46
5	Granulated sugar	99.85	15.20	15.18	15.37	15.35
6	Sign up	78.0	14.58	11.37	14.75	11.50
7	water	—	3.52	—	3.56	—
8	Talc (E553(iii))	100.0	1.05	1.05	1.06	1.06
9	Vegetable oil	100.0	0.26	0.26	0.26	0.26
10	Wax (E901)	100.0	0.17	0.17	0.18	0.18
11	Sign up	100.0	0.087	0.087	0.088	0.088
	Total		922.13	719.17	932.60	727.33
	Total phase loss 1.8%			12.93
	Other losses 1.1%					8.16
	General losses 2.9%					21.09
	Output	81.0	871.90	706.24	871.90	706.24

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

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Recipe on №105 Dragee "Rowan in chocolate" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №105 Dragee "Rowan in chocolate"

Recipe on №105 Dragee "Rowan in chocolate" contained in handbooks:

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