KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe No. 287 "Start" No. 287

No. 287 "Start" No. 287

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up49.46 50.13 221.18 515.43 
Whole condensed milk with sugar the weight ratio of fat 8.5%24.01 24.33 107.37 250.22 
Starch syrup18.00 18.24 80.48 187.54 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]2.39 2.42 10.70 24.93 
Vanilla essence0.12 0.12 0.52 1.22 
Total93.98 95.24 420.26 979.35 
Output

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up49.46 50.13 221.18 515.43 
Whole condensed milk with sugar the weight ratio of fat 8.5%24.01 24.33 107.37 250.22 
Starch syrup18.00 18.24 80.48 187.54 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]2.39 2.42 10.70 24.93 
Vanilla essence0.12 0.12 0.52 1.22 
Total93.98 95.24 420.26 979.35 
Output89.70 90.90 401.10 934.70