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

Consolidated recipe: Invert syrup

Invert syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 842.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  384.62 —   324.12 —   
3Lactic acid (E270)40.0 2.10 0.84 1.77 0.71 
4Baking soda (E500(ii))50.0 0.91 0.45 0.77 0.38 
Total35.6 64.4 1086.92 699.55 915.95 589.51 
Output30.0 70.0 1000.00 699.55 589.51 
Losses before baking/boiling, shrinkage -0.03249%64.4 -0.35 -0.23 -0.30 -0.19 
Baking/boiling 8.06%87.60 73.82 
Losses after baking/boiling, shrinkage -0.03249%70.0 -0.32 -0.23 -0.27 -0.19