KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №067 Chuch-hela sugar

No. 067
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 20.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Raw walnut kernel94.0 174.90 164.41 3.57 3.35 
3Starch syrup78.0 174.90 136.42 3.57 2.78 
4water—  79.37 —   1.62 —   
5Corn starch87.0 78.70 68.47 1.61 1.40 
6Sign up
7Corn starch (for sprinkling)87.0 43.70 38.02 0.89 0.78 
8Agar (E406)85.0 7.90 6.72 0.16 0.14 
9Essence of rum—  1.30 —   0.027—   
10Threads100.0 1.00 1.00 0.0200.020
11Sign up
Total14.1 85.9 1047.27 899.60 21.36 18.35 
Losses 4.5%40.60 0.83 
Output14.1 85.9 1000.00 859.00 17.52 
Losses before baking/boiling, shrinkage 2.25672%85.9 23.63 20.30 0.48 0.41 
Losses after baking/boiling, shrinkage 2.25672%85.9 23.63 20.30 0.48 0.41 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 20.4 kg finished product
in kind
in solids
1Sign up99.858.92 8.91 
2Raw walnut kernel94.0 3.57 3.35 
3Starch syrup78.0 3.57 2.78 
4Corn starch87.0 2.50 2.17 
5water—  1.62 —   
6Sign up99.850.98 0.98 
7Agar (E406)85.0 0.16 0.14 
8Essence of rum—  0.027—   
9Threads100.0 0.0200.020
10Vanillin—  0.004—   
Total21.36 18.35 
General losses 4.5%0.83 
Output85.9 20.40 17.52