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 218.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85167.60 167.35 36.62 36.57 
3Granulated sugar99.85163.20 162.96 35.66 35.61 
4Watering syrup75.0 67.20 50.40 14.68 11.01 
5Citric acid (E330)98.0 2.20 2.16 0.48 0.47 
Total9.0 91.0 1008.30 917.99 220.31 200.58 
Losses 0.33%2.99 0.65 
Output8.5 91.5 1000.00 915.00 199.93 
Losses before baking/boiling, shrinkage 0.16274%91.0 1.64 1.49 0.36 0.33 
Baking/boiling 0.5%5.03 1.10 
Losses after baking/boiling, shrinkage 0.16274%91.5 1.63 1.49 0.36 0.33 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 132.87 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85151.60 151.37 20.14 20.11 
3Powdered sugar99.85116.60 116.43 15.49 15.47 
4Watering syrup75.0 70.50 52.88 9.37 7.03 
Total12.4 87.6 1009.10 883.81 134.08 117.43 
Losses 0.43%3.81 0.51 
Output12.0 88.0 1000.00 880.00 132.87 116.93 
Losses before baking/boiling, shrinkage 0.21547%87.6 2.17 1.90 0.29 0.25 
Baking/boiling 0.47%4.76 0.63 
Losses after baking/boiling, shrinkage 0.21547%88.0 2.16 1.90 0.29 0.25 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 89.08 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 207.00 20.70 18.44 1.84 
3Starch syrup78.0 74.20 57.88 6.61 5.16 
4Agar (E406)85.0 20.60 17.51 1.83 1.56 
5Citric acid (E330)98.0 5.10 5.00 0.45 0.45 
6Sign up
Total20.0 80.0 1057.10 845.17 94.16 75.28 
Losses 0.61%5.17 0.46 
Output16.0 84.0 1000.00 840.00 89.08 74.82 
Losses before baking/boiling, shrinkage 0.30563%80.0 3.23 2.58 0.29 0.23 
Baking/boiling 4.82%50.79 4.52 
Losses after baking/boiling, shrinkage 0.30563%84.0 3.08 2.58 0.27 0.23 
Watering syrup Recipe No. 2 (dry. 75%)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 24.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 423.80 330.56 10.19 7.95 
3water—  157.37 —   3.78 —   
Total25.0 75.0 1004.97 753.73 24.17 18.13 
Losses 0.49%3.73 0.090
Output25.0 75.0 1000.00 750.00 24.05 18.04 
Losses before baking/boiling, shrinkage 0.24732%75.0 2.49 1.86 0.0600.045
Losses after baking/boiling, shrinkage 0.24732%75.0 2.49 1.86 0.0600.045
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 218.5 kg finished product
in kind
in solids
1Sign up99.85132.37 132.18 
2Powdered sugar99.8552.11 52.04 
3Apple puree [GOST]10.0 18.44 1.84 
4Starch syrup78.0 16.80 13.11 
5water—  3.78 —   
6Sign up85.0 1.83 1.56 
7Citric acid (E330)98.0 0.93 0.92 
8Lemon essence—  0.45 —   
Total226.73 201.64 
General losses 0.85%1.71 
Output91.5 218.50 199.93