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
Blotting syrup (in No. 477) → basic recipe → Consolidated recipe

Consolidated recipe Blotting syrup (in No. 477)

Blotting syrup (in No. 477) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 452.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85432.35 431.70 195.81 195.52 
3water—  76.10 —   34.46 —   
4Cognac—  40.41 —   18.30 —   
5Essence of rum—  1.62 —   0.73 —   
Total50.0 50.0 1024.61 512.30 464.04 232.02 
Losses 2.4%12.30 5.57 
Output50.0 50.0 1000.00 500.00 226.45 
Losses before baking/boiling, shrinkage 1.20081%50.0 12.30 6.15 5.57 2.79 
Losses after baking/boiling, shrinkage 1.20081%50.0 12.30 6.15 5.57 2.79 
List of recipes
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on Blotting syrup (in No. 477) contained in handbooks:

calculations, forms, documents: