KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Body recipe

Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 313.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Fried sesame97.5 310.60 302.84 97.40 94.97 
Total2.2 97.8 1004.60 982.96 315.04 308.25 
Losses 0.3%2.96 0.93 
Output2.0 98.0 1000.00 980.00 307.33 
Losses before baking/boiling, shrinkage 0.15031%97.8 1.51 1.48 0.47 0.46 
Baking/boiling 0.16%1.58 0.50 
Losses after baking/boiling, shrinkage 0.15031%98.0 1.51 1.48 0.47 0.46 
Caramel mass recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 217.64 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 356.20 277.84 77.52 60.47 
Total7.4 92.6 1068.40 988.97 232.52 215.24 
Losses 0.91%8.97 1.95 
Output2.0 98.0 1000.00 980.00 217.64 213.29 
Losses before baking/boiling, shrinkage 0.45339%92.6 4.84 4.48 1.05 0.98 
Baking/boiling 5.55%58.98 12.84 
Losses after baking/boiling, shrinkage 0.45339%98.0 4.58 4.48 1.00 0.98 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 313.6 kg finished product
in kind
in solids
1Sign up99.85155.00 154.77 
2Fried sesame97.5 97.40 94.97 
3Starch syrup78.0 77.52 60.47 
Total329.93 310.21 
General losses 0.93%2.88 
Output98.0 313.60 307.33