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 halva) → Recipe No. 2 → Consolidated recipe

Consolidated recipe: Recipe No. 2

Caramel mass (in halva) Recipe No. 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 881.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 506.79 395.30 446.79 348.49 
3Hydrochloric acid 10% solution (E507)—  0.70 —   0.62 —   
4Bicarbonate soda (E500(ii))100.0 0.20 0.20 0.18 0.18 
Total10.4 89.6 1089.90 976.83 960.86 861.18 
Losses 0.7%6.83 6.02 
Output3.0 97.0 1000.00 970.00 855.15 
Losses before baking/boiling, shrinkage 0.34975%89.6 3.81 3.42 3.36 3.01 
Baking/boiling 7.6%82.57 72.79 
Losses after baking/boiling, shrinkage 0.34975%97.0 3.52 3.42 3.11 3.01 
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 halva) (Recipe No. 2) included in recipes:

№04а Halva "Bobruiskaya"No. 04а
№07а Halva "Lyuberetskaya"Housing
№07а Halva "Lyuberetskaya"No. 07а
№08а Halva "Podmoskovnaya"No. 08а
№09а Halva "Crispy"No. 09а
№13а Halva "Moskvoretskaya"Housing
№13а Halva "Moskvoretskaya"No. 13a
№16а Halva "New"No. 16a
№19а Halva "Wave"No. 19a
№21а Halva "South"No. 21a
№22а Halva "Eastern"No. 22а
№23а Halva "Corn-peanut"No. 23a
№24а Halva "Amateur"No. 24
Knocked down caramel massRecipe No. 2
No. 01a Vanilla sunflower halvahNo. 01a
No. 02a Sunflower chocolate halvaNo. 02а
No. 03а Sunflower halvah with nutsNo. 03а
No. 10a Halva takhinny vanillaNo. 10a
No. 11a Takhinna chocolate halvaNo. 11a
No. 12a Takhinny halva with nutsNo. 12a
No. 17а Flavored peanut halvaNo. 17a
No. 18а Halva peanut chocolateNo. 18a

Recipe on Caramel mass (in halva) (Recipe No. 2) contained in handbooks:

calculations, forms, documents: