KondiDoc: технологические расчеты в кондитерском производстве
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 caramel → №084 Dragee "Milk candy" → Coating recipe → Consolidated recipe

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 413.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85332.10 331.60 137.29 137.08 
3Watering syrup80.0 80.10 64.08 33.11 26.49 
4Yellow paint—  0.40 —   0.17 —   
5Paint red—  0.10 —   0.041—   
Total2.9 97.1 1013.40 984.37 418.94 406.94 
Losses 0.44%4.37 1.81 
Output2.0 98.0 1000.00 980.00 405.13 
Losses before baking/boiling, shrinkage 0.22186%97.1 2.25 2.18 0.93 0.90 
Baking/boiling 0.88%8.92 3.69 
Losses after baking/boiling, shrinkage 0.22186%98.0 2.23 2.18 0.92 0.90 
List of recipes
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 248.33 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85417.20 416.57 103.60 103.45 
3Starch syrup78.0 193.00 150.54 47.93 37.38 
Total16.2 83.8 1184.30 991.95 294.10 246.33 
Losses 1.2%11.95 2.97 
Output2.0 98.0 1000.00 980.00 248.33 243.36 
Losses before baking/boiling, shrinkage 0.60226%83.8 7.13 5.97 1.77 1.48 
Baking/boiling 14.53%171.07 42.48 
Losses after baking/boiling, shrinkage 0.60226%98.0 6.10 5.97 1.51 1.48 
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 33.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 14.97 11.68 
3water—  100.87 —   3.34 —   
Total20.0 80.0 1005.07 804.06 33.28 26.63 
Losses 0.5%4.06 0.13 
Output20.0 80.0 1000.00 800.00 33.11 26.49 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0840.067
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0840.067
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 413.4 kg finished product
in kind
in solids
1Sign up74.0 142.57 105.50 
2Powdered sugar99.85137.29 137.08 
3Granulated sugar99.85118.57 118.40 
4Starch syrup78.0 62.90 49.06 
5water—  3.34 —   
6Sign up—  0.17 —   
7Paint red—  0.041—   
Total464.87 410.04 
General losses 1.2%4.91 
Output98.0 413.40 405.13 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on №084 Dragee "Milk candy" (Coating recipe) contained in handbooks:

calculations, forms, documents: