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 101.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85316.60 316.13 32.10 32.06 
3Watering syrup80.0 63.20 50.56 6.41 5.13 
4Vitamin C (E300)98.0 2.00 1.96 0.20 0.20 
5Essence—  1.50 —   0.15 —   
6Sign up
7Paint red—  0.10 —   0.010—   
Total7.7 92.3 1024.60 945.55 103.89 95.88 
Losses 0.59%5.55 0.56 
Output6.0 94.0 1000.00 940.00 95.32 
Losses before baking/boiling, shrinkage 0.29322%92.3 3.00 2.77 0.30 0.28 
Baking/boiling 1.83%18.65 1.89 
Losses after baking/boiling, shrinkage 0.29322%94.0 2.95 2.77 0.30 0.28 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 65 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling recipe69.0 250.40 172.78 16.28 11.23 
3Citric acid (E330)98.0 5.40 5.29 0.35 0.34 
4Essence—  3.70 —   0.24 —   
Total9.6 90.4 1001.70 905.42 65.11 58.85 
Losses 0.6%5.42 0.35 
Output10.0 90.0 1000.00 900.00 65.00 58.50 
Losses before baking/boiling, shrinkage 0.29953%90.4 3.00 2.71 0.20 0.18 
Baking/boiling -0.43%-4.31 -0.28 
Losses after baking/boiling, shrinkage 0.29953%90.0 3.01 2.71 0.20 0.18 
Caramel mass recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 48.24 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 356.20 277.84 17.18 13.40 
Total7.4 92.6 1068.40 988.97 51.54 47.71 
Losses 0.91%8.97 0.43 
Output2.0 98.0 1000.00 980.00 48.24 47.28 
Losses before baking/boiling, shrinkage 0.45339%92.6 4.84 4.48 0.23 0.22 
Baking/boiling 5.55%58.98 2.85 
Losses after baking/boiling, shrinkage 0.45339%98.0 4.58 4.48 0.22 0.22 
Filling recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.28 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85363.50 362.95 5.92 5.91 
3Starch syrup78.0 207.00 161.46 3.37 2.63 
4Mountain ash podvarka69.0 150.00 103.50 2.44 1.68 
5Lactic acid (E270)40.0 15.00 6.00 0.24 0.10 
Total48.0 52.0 1335.50 693.91 21.74 11.29 
Losses 0.56%3.91 0.064
Output31.0 69.0 1000.00 690.00 16.28 11.23 
Losses before baking/boiling, shrinkage 0.28208%52.0 3.77 1.96 0.0610.032
Baking/boiling 24.7%328.90 5.35 
Losses after baking/boiling, shrinkage 0.28208%69.0 2.84 1.96 0.0460.032
Watering syrup Recipe No. 1 (dry 80%)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 2.90 2.26 
3water—  100.87 —   0.65 —   
Total20.0 80.0 1005.07 804.06 6.44 5.15 
Losses 0.5%4.06 0.026
Output20.0 80.0 1000.00 800.00 6.41 5.13 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0160.013
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0160.013
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 101.4 kg finished product
in kind
in solids
1Sign up99.8543.17 43.11 
2Powdered sugar99.8532.10 32.06 
3Starch syrup78.0 23.45 18.29 
4Apple puree [GOST]10.0 9.77 0.98 
5Mountain ash podvarka69.0 2.44 1.68 
6Sign up—  0.65 —   
7Essence—  0.39 —   
8Citric acid (E330)98.0 0.35 0.34 
9Lactic acid (E270)40.0 0.24 0.10 
10Vitamin C (E300)98.0 0.20 0.20 
11Sign up—  0.020—   
12Paint red—  0.010—   
Total112.80 96.75 
General losses 1.5%1.44 
Output94.0 101.40 95.32