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 54.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted crushed kernels97.5 310.60 302.84 17.05 16.63 
Total2.2 97.8 1004.70 983.05 55.16 53.97 
Losses 0.31%3.05 0.17 
Output2.0 98.0 1000.00 980.00 53.80 
Losses before baking/boiling, shrinkage 0.15528%97.8 1.56 1.53 0.0860.084
Baking/boiling 0.16%1.58 0.087
Losses after baking/boiling, shrinkage 0.15528%98.0 1.56 1.53 0.0860.084
Caramel mass recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 38.11 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 356.20 277.84 13.57 10.59 
Total7.4 92.6 1068.40 988.97 40.71 37.69 
Losses 0.91%8.97 0.34 
Output2.0 98.0 1000.00 980.00 38.11 37.34 
Losses before baking/boiling, shrinkage 0.45339%92.6 4.84 4.48 0.18 0.17 
Baking/boiling 5.55%58.98 2.25 
Losses after baking/boiling, shrinkage 0.45339%98.0 4.58 4.48 0.17 0.17 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 54.9 kg finished product
in kind
in solids
1Sign up99.8527.14 27.10 
2Roasted crushed kernels97.5 17.05 16.63 
3Starch syrup78.0 13.57 10.59 
Total57.76 54.31 
General losses 0.94%0.51 
Output98.0 54.90 53.80