KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №061 Caramel "Mystery", glazed wrapped

Ready glazed caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 927.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.88 249.61 233.72 231.62 
Total9.6 90.4 1004.97 908.04 932.51 842.57 
Losses 0.5%4.54 4.21 
Output9.6 90.4 1000.00 903.50 838.36 
Losses before baking/boiling, shrinkage 0.24997%90.4 2.51 2.27 2.33 2.11 
Baking/boiling -0.01%-0.054-0.050
Losses after baking/boiling, shrinkage 0.24997%90.4 2.51 2.27 2.33 2.11 
Unglazed caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 698.79 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling67.0 339.76 227.64 237.42 159.07 
Total12.6 87.4 1002.98 876.93 700.87 612.79 
Losses 0.3%2.63 1.84 
Output12.6 87.4 1000.00 874.30 698.79 610.95 
Losses before baking/boiling, shrinkage 0.15004%87.4 1.50 1.32 1.05 0.92 
Baking/boiling -0.0%-0.030-0.021
Losses after baking/boiling, shrinkage 0.15004%87.4 1.50 1.32 1.05 0.92 
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 463.45 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.77 275.94 163.96 127.89 
3Citric acid (E330)91.2 6.00 5.47 2.78 2.54 
4Citrus essence—  1.00 —   0.46 —   
5Yellow paint—  0.75 —   0.35 —   
Total7.6 92.4 1069.06 987.89 495.46 457.84 
Losses 0.9%8.89 4.12 
Output2.1 97.9 1000.00 979.00 463.45 453.72 
Losses before baking/boiling, shrinkage 0.45001%92.4 4.81 4.45 2.23 2.06 
Baking/boiling 5.61%59.71 27.67 
Losses after baking/boiling, shrinkage 0.45001%97.9 4.54 4.45 2.10 2.06 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 237.42 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 377.65 37.76 89.66 8.97 
3Starch syrup78.0 207.69 162.00 49.31 38.46 
4Citrus brew69.0 68.32 47.14 16.22 11.19 
5Lactic acid (E270)40.0 15.81 6.32 3.75 1.50 
6Sign up
Total38.2 61.8 1093.97 676.09 259.73 160.52 
Losses 0.9%6.09 1.45 
Output33.0 67.0 1000.00 670.00 237.42 159.07 
Losses before baking/boiling, shrinkage 0.45059%61.8 4.93 3.05 1.17 0.72 
Baking/boiling 7.76%84.49 20.06 
Losses after baking/boiling, shrinkage 0.45059%67.0 4.55 3.05 1.08 0.72 
Consolidated recipe, k=1.005742
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 927.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85428.46 427.82 430.92 430.27 
2Chocolate glaze [Skurikhin]99.1 233.72 231.62 235.06 232.95 
3Starch syrup78.0 213.27 166.35 214.49 167.30 
4Apple puree [GOST]10.0 89.66 8.97 90.18 9.02 
5Citrus brew69.0 16.22 11.19 16.31 11.26 
6Sign up40.0 3.75 1.50 3.78 1.51 
7Citric acid (E330)91.2 2.78 2.54 2.80 2.55 
8Citrus essence—  0.70 —   0.70 —   
9Yellow paint—  0.35 —   0.35 —   
Total988.91 849.98 994.59 854.86 
Total phase loss 1.4%11.62 
Other losses 0.57%4.88 
General losses 1.9%16.50 
Output90.4 927.90 838.36 927.90 838.36