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 930.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85300.10 299.65 279.21 278.79 
3Watering syrup80.0 154.00 123.20 143.28 114.63 
4Cocoa powder [Skurikhin]95.0 80.10 76.10 74.53 70.80 
5Vanillin—  0.10 —   0.093—   
Total5.3 94.7 1039.00 983.46 966.69 915.01 
Losses 1.4%13.46 12.52 
Output3.0 97.0 1000.00 970.00 902.49 
Losses before baking/boiling, shrinkage 0.68416%94.7 7.11 6.73 6.61 6.26 
Baking/boiling 2.42%24.96 23.22 
Losses after baking/boiling, shrinkage 0.68416%97.0 6.94 6.73 6.45 6.26 
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 143.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 64.78 50.53 
3water—  100.87 —   14.45 —   
Total20.0 80.0 1005.07 804.06 144.01 115.21 
Losses 0.5%4.06 0.58 
Output20.0 80.0 1000.00 800.00 143.28 114.63 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.36 0.29 
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.36 0.29 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 930.4 kg finished product
in kind
in solids
1Sign up96.0 469.57 450.79 
2Powdered sugar99.85279.21 278.79 
3Cocoa powder [Skurikhin]95.0 74.53 70.80 
4Granulated sugar99.8564.78 64.68 
5Starch syrup78.0 64.78 50.53 
6Sign up—  14.45 —   
7Vanillin—  0.093—   
Total967.41 915.59 
General losses 1.4%13.10 
Output97.0 930.40 902.49