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
Corn mass → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Corn mass

Corn mass Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 90.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Frying fat99.7 380.62 379.48 34.37 34.27 
Total1.7 98.3 1011.86 994.94 91.37 89.84 
Losses 1.2%11.66 1.05 
Output1.7 98.3 1000.00 983.28 88.79 
Losses before baking/boiling, shrinkage 0.58605%98.3 5.93 5.83 0.54 0.53 
Losses after baking/boiling, shrinkage 0.58605%98.3 5.93 5.83 0.54 0.53 
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

Corn mass (Recipe No. 1) included in recipes:

№23а Halva "Corn-peanut"No. 23a
No. 23 Halva "Corn-peanut"No. 23

Recipe on Corn mass contained in handbooks:

calculations, forms, documents: