KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe No. 37 iris "Pioneer" (Amateur) No. 37

No. 37 iris "Pioneer" (Amateur) No. 37

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up123.27 64.65 85.89 146.30 
Whole condensed milk with sugar the weight ratio of fat 8.5%99.29 52.08 69.18 117.84 
Starch syrup70.26 36.85 48.95 83.39 
Gelatinous mass23.95 12.56 16.69 28.43 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]12.00 6.29 8.36 14.24 
Sign up11.98 6.28 8.35 14.22 
Iris essence0.30 0.16 0.21 0.36 
Total341.05 178.88 237.62 404.77 
Output

gelatinous mass for iris "Coffee", "Mint", "Pioneer", "Fruit and berry"

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up9.62 5.04 6.70 11.41 
water6.74 3.54 4.70 8.00 
Gelatin4.46 2.34 3.11 5.29 
Dextrin2.78 1.46 1.93 3.29 
Glycerin [distilled glycerin] (E422)0.48 0.25 0.33 0.57 
Total24.07 12.63 16.77 28.57 
Output23.95 12.56 16.69 28.43 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up123.27 64.65 85.89 146.30 
Whole condensed milk with sugar the weight ratio of fat 8.5%99.29 52.08 69.18 117.84 
Starch syrup79.88 41.90 55.65 94.80 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]12.00 6.29 8.36 14.24 
Cocoa powder [Skurikhin]11.98 6.28 8.35 14.22 
Sign up6.74 3.54 4.70 8.00 
Gelatin4.46 2.34 3.11 5.29 
Dextrin2.78 1.46 1.93 3.29 
Glycerin [distilled glycerin] (E422)0.48 0.25 0.33 0.57 
Iris essence0.30 0.16 0.21 0.36 
Total341.17 178.94 237.70 404.91 
Output308.30 161.70 214.80 365.90