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 → Candy caramel → №017 Montpensier "Assorted colored" in sugar → Caramel without sprinkling → Consolidated recipe

Consolidated recipe: Caramel without sprinkling

Caramel without sprinkling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 40.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Citric acid (E330)91.2 5.99 5.46 0.24 0.22 
3Essence—  1.00 —   0.040—   
4Dye—  0.20 —   0.008—   
Total1.7 98.3 1003.23 986.56 40.43 39.76 
Losses 0.32%3.18 0.13 
Output1.7 98.3 1000.00 983.39 39.63 
Losses before baking/boiling, shrinkage 0.16098%98.3 1.62 1.59 0.0650.064
Losses after baking/boiling, shrinkage 0.16098%98.3 1.62 1.59 0.0650.064
List of recipes
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 40.14 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 357.92 279.18 14.37 11.21 
Total7.4 92.6 1073.76 993.94 43.10 39.90 
Losses 0.9%8.94 0.36 
Output1.5 98.5 1000.00 985.00 40.14 39.54 
Losses before baking/boiling, shrinkage 0.44992%92.6 4.83 4.47 0.19 0.18 
Baking/boiling 6.02%64.39 2.58 
Losses after baking/boiling, shrinkage 0.44992%98.5 4.54 4.47 0.18 0.18 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 40.3 kg finished product
in kind
in solids
1Sign up99.8528.73 28.69 
2Starch syrup78.0 14.37 11.21 
3Citric acid (E330)91.2 0.24 0.22 
4Essence—  0.040—   
5Dye—  0.008—   
Total43.39 40.12 
General losses 1.2%0.49 
Output98.3 40.30 39.63 
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

№017 Montpensier "Assorted colored" in sugar (Caramel without sprinkling) included in recipes:

№017 Montpensier "Assorted colored" in sugarReady caramel

Recipe on №017 Montpensier "Assorted colored" in sugar (Caramel without sprinkling) contained in handbooks:

calculations, forms, documents: