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
All groups → All products → Dragee → Dragee liqueur → №008 Dragee "Bee" → Recipe for 1st knurling → Consolidated recipe

Consolidated recipe: Recipe for 1st knurling

Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 662.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85172.10 171.84 114.02 113.85 
3Watering syrup80.0 38.40 30.72 25.44 20.35 
Total11.9 88.1 1013.30 892.97 671.31 591.59 
Losses 0.33%2.97 1.97 
Output11.0 89.0 1000.00 890.00 589.62 
Losses before baking/boiling, shrinkage 0.16629%88.1 1.69 1.48 1.12 0.98 
Baking/boiling 0.98%9.95 6.59 
Losses after baking/boiling, shrinkage 0.16629%89.0 1.67 1.48 1.11 0.98 
List of recipes
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 531.86 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  124.99 —   66.48 —   
3Natural honey78.0 65.90 51.40 35.05 27.34 
Total14.0 86.0 1005.09 864.38 534.56 459.73 
Losses 0.51%4.38 2.33 
Output14.0 86.0 1000.00 860.00 531.86 457.40 
Losses before baking/boiling, shrinkage 0.2534%86.0 2.55 2.19 1.35 1.16 
Losses after baking/boiling, shrinkage 0.2534%86.0 2.55 2.19 1.35 1.16 
Watering syrup Recipe No. 1 (dry 80%)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 25.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 11.50 8.97 
3water—  100.87 —   2.57 —   
Total20.0 80.0 1005.07 804.06 25.57 20.46 
Losses 0.5%4.06 0.10 
Output20.0 80.0 1000.00 800.00 25.44 20.35 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0650.052
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0650.052
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 662.5 kg finished product
in kind
in solids
1Sign up99.85444.54 443.87 
2Powdered sugar99.85114.02 113.85 
3water—  69.04 —   
4Natural honey78.0 35.05 27.34 
5Starch syrup78.0 11.50 8.97 
Total674.15 594.03 
General losses 0.74%4.40 
Output89.0 662.50 589.62 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

№008 Dragee "Bee" (Recipe for 1st knurling) included in recipes:

№008 Dragee "Bee"Coating recipe
№008 Dragee "Bee"Glossing recipe
№008 Dragee "Bee"Recipe for 2nd knurling

Recipe on №008 Dragee "Bee" (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: