KondiDoc: технологические расчеты в кондитерском производстве
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
Caramel mass (in caramel) → in car. the main → Consolidated recipe

Consolidated recipe: Caramel mass (in caramel)

Caramel mass (in caramel) in car. the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 631.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.73 277.47 224.57 175.17 
3Vanilla essence—  1.00 —   0.63 —   
Total7.5 92.5 1068.22 987.89 674.37 623.66 
Losses 0.9%8.89 5.61 
Output2.1 97.9 1000.00 979.00 618.04 
Losses before baking/boiling, shrinkage 0.45006%92.5 4.81 4.45 3.04 2.81 
Baking/boiling 5.54%58.87 37.17 
Losses after baking/boiling, shrinkage 0.45006%97.9 4.54 4.45 2.87 2.81 
List of recipes
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
how to calculate the recipe for gingerbread

Caramel mass (in caramel) (in car. the main) included in recipes:

Caramel without glossin car. No. 195
Caramel without sprinklingin car. No. 208
No. 163 Caramel "Ivushka" wrappedNo. 163
No. 195 Caramel "Cross", glossyNo. 195
No. 208 Caramel "Rion", in cocoa powderNo. 208
No. 211 Caramel "Creamy", wrappedNo. 211
No. 232 Caramel "Gourmet", wrappedNo. 232
No. 236 Caramel "Tsutna piens", openNo. 236
No. 306 Caramel "Cockerel", wrappedNo. 306
No. 315 Caramel "Mariyka", wrappedNo. 315
Unglazed caramelin car. No. 306

Recipe on Caramel mass (in caramel) contained in handbooks:

calculations, forms, documents: