KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Caramel mass recipe

Caramel mass recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 894.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 311.40 242.89 278.64 217.34 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 100.00 74.00 89.48 66.22 
4Vanilla essence—  2.30 —   2.06 —   
Total9.0 91.0 1086.70 988.88 972.38 884.85 
Losses 0.9%8.88 7.95 
Output2.0 98.0 1000.00 980.00 876.90 
Losses before baking/boiling, shrinkage 0.44912%91.0 4.88 4.44 4.37 3.97 
Baking/boiling 7.14%77.29 69.16 
Losses after baking/boiling, shrinkage 0.44912%98.0 4.53 4.44 4.06 3.97 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yeswhole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data