KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Recipe for 2nd knurling

Recipe for 2nd knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 362.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85158.90 158.66 57.57 57.48 
3Watering syrup80.0 52.20 41.76 18.91 15.13 
Total9.8 90.2 1011.90 913.13 366.61 330.83 
Losses 0.34%3.13 1.14 
Output9.0 91.0 1000.00 910.00 329.69 
Losses before baking/boiling, shrinkage 0.17159%90.2 1.74 1.57 0.63 0.57 
Baking/boiling 0.84%8.44 3.06 
Losses after baking/boiling, shrinkage 0.17159%91.0 1.72 1.57 0.62 0.57 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 290.13 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85172.10 171.84 49.93 49.86 
3Watering syrup80.0 38.40 30.72 11.14 8.91 
Total11.9 88.1 1013.30 892.97 293.99 259.08 
Losses 0.33%2.97 0.86 
Output11.0 89.0 1000.00 890.00 290.13 258.22 
Losses before baking/boiling, shrinkage 0.16629%88.1 1.69 1.48 0.49 0.43 
Baking/boiling 0.98%9.95 2.89 
Losses after baking/boiling, shrinkage 0.16629%89.0 1.67 1.48 0.48 0.43 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 232.92 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  113.00 —   26.32 —   
3Alcohol—  21.00 —   4.89 —   
4Essence—  5.20 —   1.21 —   
5Vanillin—  0.20 —   0.047—   
Total14.0 86.0 1005.00 864.30 234.08 201.31 
Losses 0.5%4.30 1.00 
Output14.0 86.0 1000.00 860.00 232.92 200.31 
Losses before baking/boiling, shrinkage 0.24885%86.0 2.50 2.15 0.58 0.50 
Losses after baking/boiling, shrinkage 0.24885%86.0 2.50 2.15 0.58 0.50 
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 30.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 13.59 10.60 
3water—  100.87 —   3.03 —   
Total20.0 80.0 1005.07 804.06 30.21 24.16 
Losses 0.5%4.06 0.12 
Output20.0 80.0 1000.00 800.00 30.05 24.04 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0760.061
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0760.061
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 362.3 kg finished product
in kind
in solids
1Sign up99.85215.20 214.88 
2Powdered sugar99.85107.50 107.34 
3water—  29.35 —   
4Starch syrup78.0 13.59 10.60 
5Alcohol—  4.89 —   
6Sign up—  1.21 —   
7Vanillin—  0.047—   
Total371.79 332.81 
General losses 0.94%3.12 
Output91.0 362.30 329.69