KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №089 Sugar sherbet

Ready sherbet
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 869.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 284.87 277.75 247.81 241.61 
3Salt96.5 1.35 1.30 1.17 1.13 
Total7.2 92.8 1014.88 942.13 882.84 819.56 
Losses 1.5%14.13 12.29 
Output7.2 92.8 1000.00 928.00 807.27 
Losses before baking/boiling, shrinkage 0.74998%92.8 7.61 7.07 6.62 6.15 
Baking/boiling -0.03%-0.35 -0.30 
Losses after baking/boiling, shrinkage 0.74998%92.8 7.61 7.07 6.62 6.15 
Sugar lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 633.86 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 123.35 96.21 78.19 60.99 
3water—  62.36 —   39.52 —   
Total9.0 91.0 1008.07 917.34 638.97 581.47 
Losses 0.8%7.34 4.65 
Output9.0 91.0 1000.00 910.00 633.86 576.81 
Losses before baking/boiling, shrinkage 0.40004%91.0 4.03 3.67 2.56 2.33 
Losses after baking/boiling, shrinkage 0.40004%91.0 4.03 3.67 2.56 2.33 
Consolidated recipe, k=1.009733
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 869.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85521.26 520.48 526.34 525.55 
2Roasted kernels97.5 247.81 241.61 250.22 243.96 
3Starch syrup78.0 78.19 60.99 78.95 61.58 
4water—  39.52 —   39.91 —   
5Salt96.5 1.17 1.13 1.19 1.14 
Total887.96 824.21 896.60 832.23 
Total phase loss 2.1%16.95 
Other losses 1.0%8.02 
General losses 3.0%24.97 
Output92.8 869.90 807.27 869.90 807.27