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 857.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Watering syrup80.0 119.70 95.76 102.69 82.15 
3Cherry essence—  3.00 —   2.57 —   
4Granulated sugar99.853.00 3.00 2.57 2.57 
5Citric acid (E330)98.0 2.00 1.96 1.72 1.68 
6Sign up
7Yellow paint—  0.050—   0.043—   
Total2.8 97.2 1020.35 991.78 875.36 850.85 
Losses 0.68%6.78 5.81 
Output1.5 98.5 1000.00 985.00 845.03 
Losses before baking/boiling, shrinkage 0.34165%97.2 3.49 3.39 2.99 2.91 
Baking/boiling 1.32%13.42 11.52 
Losses after baking/boiling, shrinkage 0.34165%98.5 3.44 3.39 2.95 2.91 
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 102.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 46.43 36.21 
3water—  100.87 —   10.36 —   
Total20.0 80.0 1005.07 804.06 103.21 82.57 
Losses 0.5%4.06 0.42 
Output20.0 80.0 1000.00 800.00 102.69 82.15 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.26 0.21 
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.26 0.21 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 857.9 kg finished product
in kind
in solids
1Sign up99.85765.59 764.44 
2Granulated sugar99.8549.00 48.93 
3Starch syrup78.0 46.43 36.21 
4water—  10.36 —   
5Cherry essence—  2.57 —   
6Sign up98.0 1.72 1.68 
7Paint red—  0.17 —   
8Yellow paint—  0.043—   
Total875.88 851.26 
General losses 0.73%6.23 
Output98.5 857.90 845.03