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
All groups → All products → Iris → №60 iris "Era" → No. 60 → Consolidated recipe

Consolidated recipe №60 iris "Era"

No. 60
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 488.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 55.65 54.26 27.17 26.49 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 30.10 25.28 14.69 12.34 
4Vanillin—  0.29 —   0.14 —   
Total21.0 79.0 1220.80 964.66 595.99 470.94 
Losses 1.0%9.66 4.71 
Output4.5 95.5 1000.00 955.00 466.23 
Losses before baking/boiling, shrinkage 0.50047%79.0 6.11 4.83 2.98 2.36 
Baking/boiling 17.26%209.64 102.34 
Losses after baking/boiling, shrinkage 0.50047%95.5 5.06 4.83 2.47 2.36 
List of recipes
Milk mixture of iris No. 15, 19, 28, 35, 40, 60 Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 553.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85270.41 270.00 149.80 149.58 
3Starch syrup78.0 234.36 182.80 129.83 101.27 
4water—  52.64 —   29.16 —   
Total22.0 78.0 1008.07 786.29 558.46 435.60 
Losses 0.8%6.29 3.49 
Output22.0 78.0 1000.00 780.00 553.99 432.11 
Losses before baking/boiling, shrinkage 0.40021%78.0 4.03 3.15 2.23 1.74 
Losses after baking/boiling, shrinkage 0.40021%78.0 4.03 3.15 2.23 1.74 
Consolidated recipe, k=1.00688
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 488.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up74.0 249.66 184.75 251.38 186.02 
2Granulated sugar99.85149.80 149.58 150.84 150.61 
3Starch syrup78.0 129.83 101.27 130.73 101.97 
4water—  29.16 —   29.36 —   
5Roasted almond kernel97.5 27.17 26.49 27.36 26.67 
6Sign up84.0 14.69 12.34 14.80 12.43 
7Vanillin—  0.14 —   0.14 —   
Total600.46 474.43 604.60 477.70 
Total phase loss 1.7%8.20 
Other losses 0.68%3.26 
General losses 2.4%11.46 
Output95.5 488.20 466.23 488.20 466.23 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on №60 iris "Era" contained in handbooks:

calculations, forms, documents: