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 880.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Watering syrup recipe80.0 119.70 95.76 105.40 84.32 
3Essence strawberry—  3.00 —   2.64 —   
4Granulated sugar99.853.00 3.00 2.64 2.64 
5Citric acid (E330)98.0 2.00 1.96 1.76 1.73 
6Sign up
7Yellow paint—  0.10 —   0.088—   
Total2.8 97.2 1020.35 991.78 898.42 873.26 
Losses 0.68%6.78 5.97 
Output1.5 98.5 1000.00 985.00 867.29 
Losses before baking/boiling, shrinkage 0.34165%97.2 3.49 3.39 3.07 2.98 
Baking/boiling 1.32%13.42 11.82 
Losses after baking/boiling, shrinkage 0.34165%98.5 3.44 3.39 3.03 2.98 
Watering syrup recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 105.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 356.40 277.99 37.56 29.30 
3Strawberry extract57.0 298.40 170.09 31.45 17.93 
Total20.5 79.5 1011.20 803.95 106.58 84.73 
Losses 0.49%3.95 0.42 
Output20.0 80.0 1000.00 800.00 105.40 84.32 
Losses before baking/boiling, shrinkage 0.24538%79.5 2.48 1.97 0.26 0.21 
Baking/boiling 0.62%6.25 0.66 
Losses after baking/boiling, shrinkage 0.24538%80.0 2.47 1.97 0.26 0.21 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 880.5 kg finished product
in kind
in solids
1Sign up99.85785.76 784.58 
2Granulated sugar99.8540.20 40.14 
3Starch syrup78.0 37.56 29.30 
4Strawberry extract57.0 31.45 17.93 
5Essence strawberry—  2.64 —   
6Sign up98.0 1.76 1.73 
7Paint red—  0.13 —   
8Yellow paint—  0.088—   
Total899.60 873.68 
General losses 0.73%6.38 
Output98.5 880.50 867.29