KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №068 Caramel "Gooseberry", "Lemons", "Tangerines" glossy

Finished glossy caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 368.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (in watering syrup)99.857.99 7.98 2.95 2.94 
3Gloss100.0 0.80 0.80 0.30 0.30 
4Talc (E553(iii))100.0 0.50 0.50 0.18 0.18 
Total5.7 94.3 1001.28 943.73 369.27 348.05 
Losses 0.13%1.23 0.45 
Output5.8 94.2 1000.00 942.50 347.59 
Losses before baking/boiling, shrinkage 0.0653%94.3 0.65 0.62 0.24 0.23 
Baking/boiling -0.0%-0.028-0.010
Losses after baking/boiling, shrinkage 0.0653%94.2 0.65 0.62 0.24 0.23 
Caramel without gloss
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 365.85 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling83.5 257.62 215.11 94.25 78.70 
Total5.8 94.2 1002.99 944.83 366.94 345.66 
Losses 0.3%2.83 1.04 
Output5.8 94.2 1000.00 942.00 365.85 344.63 
Losses before baking/boiling, shrinkage 0.14976%94.2 1.50 1.41 0.55 0.52 
Baking/boiling -0.0%-0.014-0.005
Losses after baking/boiling, shrinkage 0.14976%94.2 1.50 1.41 0.55 0.52 
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 272.69 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 354.42 276.45 96.65 75.38 
3Citric acid (E330)91.2 4.00 3.65 1.09 0.99 
4Dye—  1.00 —   0.27 —   
5Essence—  1.00 —   0.27 —   
Total7.6 92.4 1069.27 987.88 291.58 269.39 
Losses 0.9%8.88 2.42 
Output2.1 97.9 1000.00 979.00 272.69 266.96 
Losses before baking/boiling, shrinkage 0.44956%92.4 4.81 4.44 1.31 1.21 
Baking/boiling 5.63%59.93 16.34 
Losses after baking/boiling, shrinkage 0.44956%97.9 4.54 4.44 1.24 1.21 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 94.25 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 550.00 55.00 51.84 5.18 
3Starch syrup78.0 280.73 218.97 26.46 20.64 
4Lactic acid (E270)40.0 20.00 8.00 1.88 0.75 
5Essence—  1.00 —   0.094—   
Total40.4 59.6 1413.18 842.58 133.19 79.41 
Losses 0.9%7.58 0.71 
Output16.5 83.5 1000.00 835.00 94.25 78.70 
Losses before baking/boiling, shrinkage 0.44965%59.6 6.35 3.79 0.60 0.36 
Baking/boiling 28.6%402.29 37.92 
Losses after baking/boiling, shrinkage 0.44965%83.5 4.54 3.79 0.43 0.36 
Gloss
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Paraffin (E905c(i))100.0 252.53 252.53 0.0750.075
3Wax (E901)100.0 252.52 252.52 0.0740.074
Total100.0 1010.10 1010.10 0.30 0.30 
Losses 1.0%10.10 0.003
Output100.0 1000.00 1000.00 0.30 0.30 
Losses before baking/boiling, shrinkage 0.49995%100.0 5.05 5.05 0.0010.001
Losses after baking/boiling, shrinkage 0.49995%100.0 5.05 5.05 0.0010.001
Consolidated recipe, k=1.002904
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 368.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85249.16 248.79 249.88 249.51 
2Starch syrup78.0 123.11 96.02 123.46 96.30 
3Apple puree [GOST]10.0 51.84 5.18 51.99 5.20 
4Lactic acid (E270)40.0 1.88 0.75 1.89 0.76 
5Citric acid (E330)91.2 1.09 0.99 1.09 1.00 
6Sign up—  0.37 —   0.37 —   
7Dye—  0.27 —   0.27 —   
8Talc (E553(iii))100.0 0.18 0.18 0.18 0.18 
9Coconut oil100.0 0.15 0.15 0.15 0.15 
10Paraffin (E905c(i))100.0 0.0750.0750.0750.075
11Sign up100.0 0.0740.0740.0750.075
Total428.20 352.22 429.44 353.25 
Total phase loss 1.3%4.63 
Other losses 0.29%1.02 
General losses 1.6%5.65 
Output94.2 368.80 347.59 368.80 347.59