KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Watering syrup for rolling

Watering syrup for rolling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 20.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85284.20 283.77 5.71 5.70 
3Starch syrup78.0 284.20 221.68 5.71 4.46 
4water—  90.19 —   1.81 —   
Total26.0 74.0 1020.39 755.09 20.51 15.18 
Losses 2.0%15.09 0.30 
Output26.0 74.0 1000.00 740.00 14.87 
Losses before baking/boiling, shrinkage 0.99933%74.0 10.20 7.55 0.20 0.15 
Losses after baking/boiling, shrinkage 0.99933%74.0 10.20 7.55 0.20 0.15