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 filled with cereals, legumes and oilseeds → No. 315 Caramel "Mariyka", wrapped → No. 315 → Consolidated recipe

Consolidated recipe: No. 315 Caramel "Mariyka", wrapped

No. 315
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 268.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)99.2 350.00 347.20 93.84 93.08 
Total1.6 98.4 1003.00 986.49 268.90 264.48 
Losses 0.3%2.99 0.80 
Output1.6 98.4 1000.00 983.50 263.68 
Losses before baking/boiling, shrinkage 0.1514%98.4 1.52 1.49 0.41 0.40 
Baking/boiling -0.0%-0.037-0.010
Losses after baking/boiling, shrinkage 0.1514%98.4 1.52 1.49 0.41 0.40 
List of recipes
Caramel mass (in caramel) in car. the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 175.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 355.73 277.47 62.28 48.58 
3Vanilla essence—  1.00 —   0.18 —   
Total7.5 92.5 1068.22 987.89 187.01 172.95 
Losses 0.9%8.89 1.56 
Output2.1 97.9 1000.00 979.00 175.07 171.39 
Losses before baking/boiling, shrinkage 0.45006%92.5 4.81 4.45 0.84 0.78 
Baking/boiling 5.54%58.87 10.31 
Losses after baking/boiling, shrinkage 0.45006%97.9 4.54 4.45 0.80 0.78 
Filling (caramel) in car. No. 315
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 93.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85282.18 281.76 26.48 26.44 
3Coconut oil100.0 56.68 56.68 5.32 5.32 
4Fried sesame97.5 44.77 43.65 4.20 4.10 
5Vanilla essence—  0.95 —   0.089—   
Total0.87 99.131013.85 1005.06 95.13 94.31 
Losses 1.3%13.06 1.23 
Output0.8 99.2 1000.00 992.00 93.84 93.08 
Losses before baking/boiling, shrinkage 0.64995%99.136.59 6.53 0.62 0.61 
Baking/boiling 0.07%0.68 0.063
Losses after baking/boiling, shrinkage 0.64995%99.2 6.59 6.53 0.62 0.61 
Consolidated recipe, k=1.003654
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 268.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85124.56 124.37 125.02 124.83 
2Starch syrup78.0 62.28 48.58 62.50 48.75 
3Sesame mass99.0 59.05 58.46 59.26 58.67 
4Powdered sugar99.8526.48 26.44 26.58 26.54 
5Coconut oil100.0 5.32 5.32 5.34 5.34 
6Sign up97.5 4.20 4.10 4.22 4.11 
7Vanilla essence—  0.26 —   0.27 —   
Total282.15 267.26 283.18 268.24 
Total phase loss 1.3%3.58 
Other losses 0.36%0.98 
General losses 1.7%4.56 
Output98.4 268.10 263.68 268.10 263.68 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on No. 315 Caramel "Mariyka", wrapped contained in handbooks:

calculations, forms, documents: