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 643.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.47 274.93 226.81 176.92 
Total7.4 92.6 1057.41 978.81 680.44 629.86 
Losses 0.9%8.81 5.67 
Output3.0 97.0 1000.00 970.00 624.20 
Losses before baking/boiling, shrinkage 0.45%92.6 4.76 4.40 3.06 2.83 
Baking/boiling 4.57%48.11 30.96 
Losses after baking/boiling, shrinkage 0.45%97.0 4.54 4.40 2.92 2.83