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

Consolidated recipe: №032 Kos-halva with raisins

No. 032
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 834.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 318.50 248.43 265.82 207.34 
3Raisins80.0 215.50 172.40 179.86 143.89 
4Raw egg white12.0 59.60 7.15 49.74 5.97 
5Powdered sugar99.8517.90 17.87 14.94 14.92 
6Sign up
Total14.6 85.4 1138.50 971.89 950.19 811.14 
Losses 4.3%41.89 34.96 
Output7.0 93.0 1000.00 930.00 776.18 
Losses before baking/boiling, shrinkage 2.15516%85.4 24.54 20.95 20.48 17.48 
Baking/boiling 8.21%91.44 76.32 
Losses after baking/boiling, shrinkage 2.15516%93.0 22.52 20.95 18.80 17.48