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 → Caramel → Caramel with fondant fillings → No. 181 Caramel "Tik-Tak", in sugar → No. 181 → Consolidated recipe

Consolidated recipe No. 181 Caramel "Tik-Tak", in sugar

No. 181
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 649.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (for sprinkling)99.8594.90 94.76 61.64 61.55 
3Granulated sugar (in watering syrup)99.856.99 6.98 4.54 4.53 
Total4.3 95.7 1002.01 959.01 650.81 622.88 
Losses 0.2%1.91 1.24 
Output4.3 95.7 1000.00 957.10 621.64 
Losses before baking/boiling, shrinkage 0.09966%95.7 1.00 0.96 0.65 0.62 
Baking/boiling 0.0%0.0130.008
Losses after baking/boiling, shrinkage 0.09966%95.7 1.00 0.96 0.65 0.62 
List of recipes
Caramel without sprinkling in car. No. 181
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 584.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)89.0 300.00 267.00 175.39 156.10 
Total4.8 95.2 1003.00 955.24 586.38 558.46 
Losses 0.3%2.84 1.66 
Output4.8 95.2 1000.00 952.40 584.63 556.80 
Losses before baking/boiling, shrinkage 0.1485%95.2 1.49 1.42 0.87 0.83 
Baking/boiling 0.0%0.0210.012
Losses after baking/boiling, shrinkage 0.1485%95.2 1.49 1.42 0.87 0.83 
Filling (caramel) in car. No. 181
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 175.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.4 49.64 48.35 8.71 8.48 
3Vanilla essence—  2.78 —   0.49 —   
Total11.0 89.0 1002.23 891.78 175.78 156.41 
Losses 0.2%1.78 0.31 
Output11.0 89.0 1000.00 890.00 175.39 156.10 
Losses before baking/boiling, shrinkage 0.09984%89.0 1.00 0.89 0.18 0.16 
Baking/boiling 0.02%0.23 0.040
Losses after baking/boiling, shrinkage 0.09984%89.0 1.00 0.89 0.18 0.16 
Caramel mass (in caramel) in car. No. 181
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 410.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 351.90 274.48 144.63 112.81 
3Cocoa mass97.4 10.99 10.70 4.52 4.40 
4Vanilla essence—  1.00 —   0.41 —   
Total7.5 92.5 1067.66 987.90 438.80 406.02 
Losses 0.9%8.90 3.66 
Output2.1 97.9 1000.00 979.00 410.99 402.36 
Losses before baking/boiling, shrinkage 0.45048%92.5 4.81 4.45 1.98 1.83 
Baking/boiling 5.49%58.30 23.96 
Losses after baking/boiling, shrinkage 0.45048%97.9 4.55 4.45 1.87 1.83 
Milk lipstick in car. No. 178,181
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 166.59 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 269.70 199.58 44.93 33.25 
3Starch syrup78.0 184.77 144.12 30.78 24.01 
Total11.1 88.9 1008.57 896.97 168.01 149.42 
Losses 1.0%8.97 1.49 
Output11.2 88.8 1000.00 888.00 166.59 147.93 
Losses before baking/boiling, shrinkage 0.49988%88.9 5.04 4.48 0.84 0.75 
Baking/boiling -0.15%-1.52 -0.25 
Losses after baking/boiling, shrinkage 0.49988%88.8 5.05 4.48 0.84 0.75 
Consolidated recipe, k=1.00236
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 649.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85447.73 447.06 448.78 448.11 
2Starch syrup78.0 175.41 136.82 175.82 137.14 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 44.93 33.25 45.03 33.33 
4Cocoa mass97.4 13.22 12.88 13.25 12.91 
5Vanilla essence—  0.90 —   0.90 —   
Total682.19 630.00 683.80 631.49 
Total phase loss 1.3%8.36 
Other losses 0.24%1.49 
General losses 1.6%9.85 
Output95.7 649.50 621.64 649.50 621.64 
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. 181 Caramel "Tik-Tak", in sugar contained in handbooks:

calculations, forms, documents: