KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 095а Blotting syrup

No. 095а Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 693.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac or dessert wine—  47.95 —   33.24 —   
3Essence of rum—  1.92 —   1.33 —   
Total49.6 50.4 1000.00 503.57 693.20 349.07 
Output49.6 50.4 1000.00 503.57 349.07 
Sugar syrup for blotting basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 658.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  480.75 —   316.64 —   
Total47.0 53.0 1024.61 543.04 674.84 357.67 
Losses 2.4%13.04 8.59 
Output47.0 53.0 1000.00 530.00 658.63 349.07 
Losses before baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 8.11 4.30 
Losses after baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 8.11 4.30 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 693.2 kg finished product
in kind
in solids
1Sign up99.85358.20 357.67 
2water—  316.64 —   
3Cognac or dessert wine—  33.24 —   
4Essence of rum—  1.33 —   
Total709.41 357.67 
General losses 2.4%8.59 
Output50.4 693.20 349.07