KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Caramel mass

Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 533.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 357.92 279.18 190.84 148.86 
Total7.4 92.6 1073.76 993.94 572.53 529.97 
Losses 0.9%8.94 4.77 
Output1.5 98.5 1000.00 985.00 525.20 
Losses before baking/boiling, shrinkage 0.44992%92.6 4.83 4.47 2.58 2.38 
Baking/boiling 6.02%64.39 34.33 
Losses after baking/boiling, shrinkage 0.44992%98.5 4.54 4.47 2.42 2.38