KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 160 Caramel "Baby straws", wrapped

No. 160
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 537.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Caramel mass (in caramel)97.9 500.01 489.51 268.66 263.01 
3Powdered sugar99.853.00 3.00 1.61 1.61 
Total5.9 94.1 1003.03 943.52 538.93 506.96 
Losses 0.3%2.82 1.52 
Output5.9 94.1 1000.00 940.70 505.44 
Losses before baking/boiling, shrinkage 0.14962%94.1 1.50 1.41 0.81 0.76 
Baking/boiling 0.0%0.0290.015
Losses after baking/boiling, shrinkage 0.14962%94.1 1.50 1.41 0.81 0.76 
Filling (caramel) in car. No. 160
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 268.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  8.00 —   2.15 —   
3Citric acid (E330)91.2 6.01 5.48 1.61 1.47 
4Citrus essence—  1.00 —   0.27 —   
Total9.8 90.2 1002.19 903.81 269.25 242.82 
Losses 0.2%1.81 0.49 
Output9.8 90.2 1000.00 902.00 268.66 242.33 
Losses before baking/boiling, shrinkage 0.1004%90.2 1.01 0.91 0.27 0.24 
Baking/boiling 0.02%0.18 0.048
Losses after baking/boiling, shrinkage 0.1004%90.2 1.01 0.91 0.27 0.24 
Caramel mass (in caramel) in car. No. 160
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 268.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.77 275.94 95.04 74.13 
3Citric acid (E330)91.2 6.00 5.47 1.61 1.47 
4Citrus essence—  1.00 —   0.27 —   
Total7.5 92.5 1068.31 987.89 287.01 265.40 
Losses 0.9%8.89 2.39 
Output2.1 97.9 1000.00 979.00 268.66 263.01 
Losses before baking/boiling, shrinkage 0.45001%92.5 4.81 4.45 1.29 1.19 
Baking/boiling 5.54%58.96 15.84 
Losses after baking/boiling, shrinkage 0.45001%97.9 4.54 4.45 1.22 1.19 
Sugar lipstick in car. No. 160
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 265.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Glucose91.0 167.55 152.47 44.44 40.44 
3water—  62.51 —   16.58 —   
4Starch syrup78.0 54.77 42.72 14.53 11.33 
Total9.0 91.0 1008.06 917.34 267.35 243.29 
Losses 0.8%7.34 1.95 
Output9.0 91.0 1000.00 910.00 265.22 241.35 
Losses before baking/boiling, shrinkage 0.39987%91.0 4.03 3.67 1.07 0.97 
Losses after baking/boiling, shrinkage 0.39987%91.0 4.03 3.67 1.07 0.97 
Consolidated recipe, k=1.00541
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 537.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85381.90 381.32 383.96 383.39 
2Starch syrup78.0 109.57 85.46 110.16 85.93 
3Glucose91.0 44.44 40.44 44.68 40.66 
4water—  16.58 —   16.67 —   
5Citric acid (E330)91.2 3.23 2.94 3.24 2.96 
6Sign up—  2.15 —   2.16 —   
7Powdered sugar99.851.61 1.61 1.62 1.62 
8Citrus essence—  0.54 —   0.54 —   
Total560.01 511.78 563.04 514.55 
Total phase loss 1.2%6.34 
Other losses 0.54%2.77 
General losses 1.8%9.11 
Output94.1 537.30 505.44 537.30 505.44