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 697.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.48 274.93 245.82 191.74 
Total7.4 92.6 1057.42 978.82 737.44 682.63 
Losses 0.9%8.82 6.15 
Output3.0 97.0 1000.00 970.00 676.48 
Losses before baking/boiling, shrinkage 0.45039%92.6 4.76 4.41 3.32 3.07 
Baking/boiling 4.57%48.11 33.55 
Losses after baking/boiling, shrinkage 0.45039%97.0 4.54 4.41 3.17 3.07