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 → # 274 "Creamy Fudge" → Pink variety → Consolidated recipe

Consolidated recipe # 274 "Creamy Fudge"

Pink variety
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 40.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Paint red—  0.34 —   0.014—   
Total9.0 91.0 1007.38 916.41 41.00 37.30 
Losses 0.7%6.41 0.26 
Output9.0 91.0 1000.00 910.00 37.04 
Losses before baking/boiling, shrinkage 0.34954%91.0 3.52 3.20 0.14 0.13 
Baking/boiling 0.03%0.34 0.014
Losses after baking/boiling, shrinkage 0.34954%91.0 3.52 3.20 0.14 0.13 
List of recipes
Creamy lipstick in candy the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 40.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85424.42 423.78 17.40 17.37 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.54 80.25 3.92 3.29 
4Starch syrup78.0 40.95 31.94 1.68 1.31 
5Vanillin—  0.27 —   0.011—   
Total14.9 85.1 1085.36 923.87 44.49 37.87 
Losses 1.5%13.87 0.57 
Output9.0 91.0 1000.00 910.00 40.99 37.30 
Losses before baking/boiling, shrinkage 0.75071%85.1 8.15 6.94 0.33 0.28 
Baking/boiling 6.46%69.59 2.85 
Losses after baking/boiling, shrinkage 0.75071%91.0 7.62 6.94 0.31 0.28 
Consolidated recipe, k=1.004209
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 40.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up74.0 21.48 15.90 21.57 15.97 
2Granulated sugar99.8517.40 17.37 17.47 17.44 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.92 3.29 3.93 3.30 
4Starch syrup78.0 1.68 1.31 1.69 1.31 
5Paint red—  0.014—   0.014—   
6Sign up—  0.011—   0.011—   
Total44.50 37.87 44.69 38.03 
Total phase loss 2.2%0.83 
Other losses 0.42%0.16 
General losses 2.6%0.99 
Output91.0 40.70 37.04 40.70 37.04 
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 # 274 "Creamy Fudge" contained in handbooks:

calculations, forms, documents: