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 → Sweets → Unglazed sweets → Fondant candy → No. 269 "Nectar" → No. 269 → Consolidated recipe

Consolidated recipe No. 269 "Nectar"

No. 269
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 970 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Natural honey78.0 102.67 80.08 99.59 77.68 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 77.00 64.68 74.69 62.74 
4Roasted almond kernel97.5 30.62 29.85 29.70 28.96 
5Vanillin—  0.15 —   0.15 —   
Total10.7 89.3 1011.21 903.32 980.87 876.22 
Losses 0.7%6.32 6.13 
Output10.3 89.7 1000.00 897.00 870.09 
Losses before baking/boiling, shrinkage 0.3497%89.3 3.54 3.16 3.43 3.06 
Baking/boiling 0.41%4.15 4.03 
Losses after baking/boiling, shrinkage 0.3497%89.7 3.52 3.16 3.42 3.06 
List of recipes
Sugar lipstick basic recipe (in candy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 776.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   189.80 —   
3Starch syrup78.0 104.63 81.61 81.27 63.39 
Total22.6 77.4 1185.97 917.35 921.20 712.55 
Losses 0.8%7.35 5.71 
Output9.0 91.0 1000.00 910.00 776.75 706.84 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 3.69 2.85 
Baking/boiling 15.0%177.18 137.63 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 3.14 2.85 
Consolidated recipe, k=1.003643
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 970 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85650.13 649.15 652.50 651.52 
2water—  189.80 —   190.49 —   
3Natural honey78.0 99.59 77.68 99.95 77.96 
4Starch syrup78.0 81.27 63.39 81.57 63.62 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 74.69 62.74 74.96 62.97 
6Sign up97.5 29.70 28.96 29.81 29.06 
7Vanillin—  0.15 —   0.15 —   
Total1125.32 881.92 1129.42 885.14 
Total phase loss 1.3%11.83 
Other losses 0.36%3.21 
General losses 1.7%15.05 
Output89.7 970.00 870.09 970.00 870.09 
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 No. 269 "Nectar" contained in handbooks:

calculations, forms, documents: