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
All groups → All products → Dragee → Dragee sugar → No. 042 Milk-sugar dragee "Detskoe" → Coating recipe → Consolidated recipe

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 991.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Condensed cream with sugar76.1 72.40 55.10 71.76 54.61 
3Watering syrup recipe80.0 40.30 32.24 39.94 31.95 
4Granulated sugar99.853.00 3.00 2.97 2.97 
Total2.6 97.4 1012.90 986.19 1003.89 977.41 
Losses 0.53%5.19 5.14 
Output1.9 98.1 1000.00 981.00 972.27 
Losses before baking/boiling, shrinkage 0.26294%97.4 2.66 2.59 2.64 2.57 
Baking/boiling 0.75%7.59 7.53 
Losses after baking/boiling, shrinkage 0.26294%98.1 2.64 2.59 2.62 2.57 
List of recipes
Watering syrup recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 39.94 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 434.60 338.99 17.36 13.54 
3Berry puree10.0 142.00 14.20 5.67 0.57 
Total21.8 78.2 1028.10 804.01 41.06 32.11 
Losses 0.5%4.01 0.16 
Output20.0 80.0 1000.00 800.00 39.94 31.95 
Losses before baking/boiling, shrinkage 0.24942%78.2 2.56 2.01 0.10 0.080
Baking/boiling 2.25%23.03 0.92 
Losses after baking/boiling, shrinkage 0.24942%80.0 2.51 2.01 0.10 0.080
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 991.1 kg finished product
in kind
in solids
1Sign up99.85889.21 887.88 
2Condensed cream with sugar76.1 71.76 54.61 
3Granulated sugar99.8521.01 20.98 
4Starch syrup78.0 17.36 13.54 
5Berry puree10.0 5.67 0.57 
Total1005.01 977.57 
General losses 0.54%5.30 
Output98.1 991.10 972.27 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

No. 042 Milk-sugar dragee "Detskoe" (Coating recipe) included in recipes:

No. 042 Milk-sugar dragee "Detskoe"Glossing recipe

Recipe on No. 042 Milk-sugar dragee "Detskoe" (Coating recipe) contained in handbooks:

calculations, forms, documents: