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 → №071 Dragee "Berry" → Sugar Sprinkle Recipe → Consolidated recipe

Consolidated recipe: №071 Dragee "Berry"

Sugar Sprinkle Recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 676.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	95.00	94.86	64.30	64.20
3	Condir	70.0	8.70	6.09	5.89	4.12
	Total	2.1 97.9	1004.70	983.93	679.98	665.92
	Losses 0.4%			3.93		2.66
	Output	2.0 98.0	1000.00	980.00		663.26
	Losses before baking/boiling, shrinkage 0.19958%	97.9	2.01	1.96	1.36	1.33
	Baking/boiling 0.07%		0.69		0.47
	Losses after baking/boiling, shrinkage 0.19958%	98.0	2.00	1.96	1.36	1.33

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Coating recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 609.8 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Watering syrup recipe	78.0	166.60	129.95	101.59	79.24
3	Citric acid (E330)	98.0	8.00	7.84	4.88	4.78
4	Berry essence	—	4.00	—	2.44	—
5	Granulated sugar	99.85	3.00	3.00	1.83	1.83
6	Sign up
	Total	4.1 95.9	1033.00	990.41	629.92	603.95
	Losses 1.1%			10.41		6.35
	Output	2.0 98.0	1000.00	980.00	609.80	597.60
	Losses before baking/boiling, shrinkage 0.5254%	95.9	5.43	5.20	3.31	3.17
	Baking/boiling 2.17%		22.26		13.58
	Losses after baking/boiling, shrinkage 0.5254%	98.0	5.31	5.20	3.24	3.17

Watering syrup recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 101.59 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	360.80	360.26	36.65	36.60
3	Strawberry cooking	69.0	202.00	139.38	20.52	14.16
4	water	—	77.76	—	7.90	—
	Total	22.0 78.0	1007.16	785.59	102.32	79.81
	Losses 0.71%			5.59		0.57
	Output	22.0 78.0	1000.00	780.00	101.59	79.24
	Losses before baking/boiling, shrinkage 0.35558%	78.0	3.58	2.79	0.36	0.28
	Losses after baking/boiling, shrinkage 0.35558%	78.0	3.58	2.79	0.36	0.28

Condir Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	302.34	—	1.78	—
	Total	30.0 70.0	1011.34	707.94	5.95	4.17
	Losses 1.1%			7.94		0.047
	Output	30.0 70.0	1000.00	700.00	5.89	4.12
	Losses before baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.033	0.023
	Losses after baking/boiling, shrinkage 0.56054%	70.0	5.67	3.97	0.033	0.023

Consolidated recipe, k=1.000716
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 676.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	518.88	518.10	519.25	518.47
2	Granulated sugar	99.85	106.95	106.79	107.03	106.87
3	Starch syrup	78.0	37.24	29.05	37.27	29.07
4	Strawberry cooking	69.0	20.52	14.16	20.54	14.17
5	water	—	9.68	—	9.69	—
6	Sign up	98.0	4.88	4.78	4.88	4.78
7	Berry essence	—	2.44	—	2.44	—
8	Paint red	—	0.30	—	0.31	—
	Total		700.90	672.88	701.40	673.36
	Total phase loss 1.4%			9.62
	Other losses 0.07%					0.48
	General losses 1.5%					10.10
	Output	98.0	676.80	663.26	676.80	663.26

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	no data
Fish and products thereof.	no data	no data
Peanuts and products thereof.	no data	no data
Soybeans and products thereof.	no data	no data
Milk and products thereof (including lactose).	no data	no data
Nut sand products thereof.	no data	no data
Celery and products thereof.	no data	no data
Mustard and products thereof.	no data	no data
Sesame seeds and products thereof.	no data	no data
Sulphur dioxide and sulphites.	no data	no data
Lupin and products thereof.	no data	no data
Molluscs and products thereof.	no data	no data
Aspartame and aspartame-acesulfame salt.	no data	no data

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on №071 Dragee "Berry" contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: №071 Dragee "Berry"

Recipe on №071 Dragee "Berry" contained in handbooks:

calculations, forms, documents: