KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe №005 Caramel "Buratino" wrapped by car

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 45.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Vanilla essence—  2.00 —   0.090—   
Total3.2 96.8 1003.56 971.51 45.36 43.91 
Losses 0.35%3.45 0.16 
Output3.2 96.8 1000.00 968.07 43.76 
Losses before baking/boiling, shrinkage 0.17737%96.8 1.78 1.72 0.0800.078
Losses after baking/boiling, shrinkage 0.17737%96.8 1.78 1.72 0.0800.078
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 45.27 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 298.19 220.66 13.50 9.99 
3Starch syrup78.0 289.53 225.83 13.11 10.22 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 31.50 26.46 1.43 1.20 
5Salt96.5 0.19 0.18 0.0090.008
Total13.1 86.9 1125.85 978.82 50.97 44.31 
Losses 0.9%8.82 0.40 
Output3.0 97.0 1000.00 970.00 45.27 43.91 
Losses before baking/boiling, shrinkage 0.45043%86.9 5.07 4.41 0.23 0.20 
Baking/boiling 10.37%116.23 5.26 
Losses after baking/boiling, shrinkage 0.45043%97.0 4.55 4.41 0.21 0.20 
Consolidated recipe, k=1.004553
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 45.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8522.93 22.89 23.03 23.00 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 13.50 9.99 13.56 10.03 
3Starch syrup78.0 13.11 10.22 13.17 10.27 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.43 1.20 1.43 1.20 
5Vanilla essence—  0.090—   0.091—   
6Sign up96.5 0.0090.0080.0090.008
Total51.06 44.31 51.29 44.51 
Total phase loss 1.3%0.55 
Other losses 0.45%0.20 
General losses 1.7%0.76 
Output96.8 45.20 43.76 45.20 43.76