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 690.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85158.90 158.66 109.78 109.62 
3Watering syrup80.0 52.20 41.76 36.06 28.85 
4Paint red—  0.10 —   0.069—   
Total9.8 90.2 1012.00 913.13 699.19 630.88 
Losses 0.34%3.13 2.17 
Output9.0 91.0 1000.00 910.00 628.72 
Losses before baking/boiling, shrinkage 0.17159%90.2 1.74 1.57 1.20 1.08 
Baking/boiling 0.85%8.54 5.90 
Losses after baking/boiling, shrinkage 0.17159%91.0 1.72 1.57 1.19 1.08 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 553.27 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85181.00 180.73 100.14 99.99 
3Watering syrup80.0 38.40 30.72 21.25 17.00 
4Paint red—  0.20 —   0.11 —   
Total12.6 87.4 1022.40 893.83 565.67 494.53 
Losses 0.43%3.83 2.12 
Output11.0 89.0 1000.00 890.00 553.27 492.41 
Losses before baking/boiling, shrinkage 0.21416%87.4 2.19 1.91 1.21 1.06 
Baking/boiling 1.77%18.06 9.99 
Losses after baking/boiling, shrinkage 0.21416%89.0 2.15 1.91 1.19 1.06 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 444.17 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 196.80 19.68 87.41 8.74 
3Starch syrup78.0 145.00 113.10 64.40 50.24 
4Lactic acid (E270)40.0 14.00 5.60 6.22 2.49 
5Agar (E406)85.0 11.50 9.78 5.11 4.34 
6Sign up
Total20.9 79.1 1080.40 854.19 479.88 379.41 
Losses 0.49%4.19 1.86 
Output15.0 85.0 1000.00 850.00 444.17 377.54 
Losses before baking/boiling, shrinkage 0.24551%79.1 2.65 2.10 1.18 0.93 
Baking/boiling 6.98%75.28 33.44 
Losses after baking/boiling, shrinkage 0.24551%85.0 2.47 2.10 1.10 0.93 
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 57.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 25.91 20.21 
3water—  100.87 —   5.78 —   
Total20.0 80.0 1005.07 804.06 57.60 46.08 
Losses 0.5%4.06 0.23 
Output20.0 80.0 1000.00 800.00 57.31 45.85 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.15 0.12 
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.15 0.12 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 690.9 kg finished product
in kind
in solids
1Sign up99.85339.98 339.47 
2Powdered sugar99.85209.93 209.61 
3Starch syrup78.0 90.31 70.45 
4Apple puree [GOST]10.0 87.41 8.74 
5Lactic acid (E270)40.0 6.22 2.49 
6Sign up—  5.78 —   
7Agar (E406)85.0 5.11 4.34 
8Essence of barberry—  2.66 —   
9Paint red—  0.18 —   
Total747.59 635.10 
General losses 1.0%6.38 
Output91.0 690.90 628.72