KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Recipe for 1st knurling

Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 73.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85249.40 249.03 18.36 18.33 
3Cocoa powder [Skurikhin]95.0 71.40 67.83 5.26 4.99 
4Watering syrup80.0 38.40 30.72 2.83 2.26 
Total50.8 49.2 1064.20 523.83 78.33 38.55 
Losses 1.6%8.43 0.62 
Output48.5 51.5 1000.00 515.40 37.93 
Losses before baking/boiling, shrinkage 0.80427%49.2 8.56 4.21 0.63 0.31 
Baking/boiling 4.5%47.47 3.49 
Losses after baking/boiling, shrinkage 0.80427%51.5 8.17 4.21 0.60 0.31 
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 2.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 1.28 1.00 
3water—  100.87 —   0.29 —   
Total20.0 80.0 1005.07 804.06 2.84 2.27 
Losses 0.5%4.06 0.011
Output20.0 80.0 1000.00 800.00 2.83 2.26 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0070.006
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0070.006
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 73.6 kg finished product
in kind
in solids
1Sign up25.0 51.89 12.97 
2Powdered sugar99.8518.36 18.33 
3Cocoa powder [Skurikhin]95.0 5.26 4.99 
4Granulated sugar99.851.28 1.28 
5Starch syrup78.0 1.28 1.00 
6Sign up—  0.29 —   
Total78.34 38.57 
General losses 1.6%0.63 
Output51.5 73.60 37.93