KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe No. 041 Caramel "Figured" (milk), wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 256.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Vanilla essence—  2.00 —   0.51 —   
Total2.2 97.8 1003.47 981.44 257.29 251.64 
Losses 0.35%3.39 0.87 
Output2.2 97.8 1000.00 978.05 250.77 
Losses before baking/boiling, shrinkage 0.1729%97.8 1.74 1.70 0.44 0.44 
Losses after baking/boiling, shrinkage 0.1729%97.8 1.74 1.70 0.44 0.44 
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 256.78 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85392.15 391.56 100.70 100.54 
3Starch syrup78.0 304.65 237.63 78.23 61.02 
Total16.4 83.6 1182.89 988.90 303.74 253.93 
Losses 0.9%8.90 2.28 
Output2.0 98.0 1000.00 980.00 256.78 251.64 
Losses before baking/boiling, shrinkage 0.44976%83.6 5.32 4.45 1.37 1.14 
Baking/boiling 14.69%173.03 44.43 
Losses after baking/boiling, shrinkage 0.44976%98.0 4.54 4.45 1.17 1.14 
Consolidated recipe, k=1.004657
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 256.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up74.0 124.82 92.36 125.40 92.79 
2Granulated sugar99.85100.70 100.54 101.16 101.01 
3Starch syrup78.0 78.23 61.02 78.59 61.30 
4Vanilla essence—  0.51 —   0.52 —   
Total304.25 253.93 305.67 255.11 
Total phase loss 1.2%3.15 
Other losses 0.46%1.18 
General losses 1.7%4.34 
Output97.8 256.40 250.77 256.40 250.77