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

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 836.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85224.00 223.66 187.29 187.01 
3Watering syrup80.0 38.70 30.96 32.36 25.89 
4Citric acid (E330)98.0 1.70 1.67 1.42 1.39 
Total11.9 88.1 1014.40 893.79 848.14 747.30 
Losses 0.42%3.79 3.17 
Output11.0 89.0 1000.00 890.00 744.13 
Losses before baking/boiling, shrinkage 0.21202%88.1 2.15 1.90 1.80 1.58 
Baking/boiling 1.0%10.12 8.46 
Losses after baking/boiling, shrinkage 0.21202%89.0 2.13 1.90 1.78 1.58 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 627.08 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cornelian podvarka69.0 305.00 210.45 191.26 131.97 
3Starch syrup78.0 145.00 113.10 90.93 70.92 
4water—  21.66 —   13.58 —   
5Agar (E406)85.0 11.80 10.03 7.40 6.29 
6Sign up
Total15.0 85.0 1004.96 854.22 630.19 535.66 
Losses 0.49%4.22 2.64 
Output15.0 85.0 1000.00 850.00 627.08 533.01 
Losses before baking/boiling, shrinkage 0.2468%85.0 2.48 2.11 1.56 1.32 
Losses after baking/boiling, shrinkage 0.2468%85.0 2.48 2.11 1.56 1.32 
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 32.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 14.63 11.41 
3water—  100.87 —   3.26 —   
Total20.0 80.0 1005.07 804.06 32.52 26.02 
Losses 0.5%4.06 0.13 
Output20.0 80.0 1000.00 800.00 32.36 25.89 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0820.066
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0820.066
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 836.1 kg finished product
in kind
in solids
1Sign up99.85338.89 338.38 
2Cornelian podvarka69.0 191.26 131.97 
3Powdered sugar99.85187.29 187.01 
4Starch syrup78.0 105.55 82.33 
5water—  16.85 —   
6Sign up85.0 7.40 6.29 
7Citric acid (E330)98.0 4.18 4.10 
Total851.41 750.07 
General losses 0.79%5.94 
Output89.0 836.10 744.13