KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Coating recipe

Coating recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 368.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cherry podvarka69.0 69.00 47.61 25.41 17.53 
3Watering syrup80.0 35.00 28.00 12.89 10.31 
4Citric acid (E330)98.0 3.00 2.94 1.10 1.08 
5Granulated sugar99.853.00 3.00 1.10 1.10 
6Sign up
Total2.9 97.1 1021.90 991.88 376.37 365.31 
Losses 0.69%6.88 2.53 
Output1.5 98.5 1000.00 985.00 362.78 
Losses before baking/boiling, shrinkage 0.34671%97.1 3.54 3.44 1.30 1.27 
Baking/boiling 1.46%14.87 5.48 
Losses after baking/boiling, shrinkage 0.34671%98.5 3.49 3.44 1.29 1.27 
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 12.89 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 5.83 4.55 
3water—  100.87 —   1.30 —   
Total20.0 80.0 1005.07 804.06 12.96 10.36 
Losses 0.5%4.06 0.052
Output20.0 80.0 1000.00 800.00 12.89 10.31 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0330.026
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0330.026
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 368.3 kg finished product
in kind
in solids
1Sign up99.85335.78 335.28 
2Cherry podvarka69.0 25.41 17.53 
3Granulated sugar99.856.93 6.92 
4Starch syrup78.0 5.83 4.55 
5water—  1.30 —   
6Sign up98.0 1.10 1.08 
7Paint red—  0.074—   
Total376.43 365.36 
General losses 0.71%2.59 
Output98.5 368.30 362.78