KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Caramel → Caramel with fruit and berry fillings → №069 "Gooseberry", "Tangerines" in sugar → Caramel without sprinkling → Consolidated recipe

Consolidated recipe: Caramel without sprinkling

Caramel without sprinkling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 818.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Filling83.5 284.13 237.25 232.48 194.12 
Total6.2 93.8 1003.00 941.02 820.65 769.94 
Losses 0.3%2.82 2.31 
Output6.2 93.8 1000.00 938.20 767.64 
Losses before baking/boiling, shrinkage 0.14996%93.8 1.50 1.41 1.23 1.15 
Baking/boiling -0.0%-0.008-0.007
Losses after baking/boiling, shrinkage 0.14996%93.8 1.50 1.41 1.23 1.15 
List of recipes
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 588.18 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 354.42 276.45 208.46 162.60 
3Citric acid (E330)91.2 4.00 3.65 2.35 2.15 
4Essence—  1.00 —   0.59 —   
5Dye—  0.75 —   0.44 —   
Total7.6 92.4 1069.02 987.88 628.78 581.05 
Losses 0.9%8.88 5.22 
Output2.1 97.9 1000.00 979.00 588.18 575.83 
Losses before baking/boiling, shrinkage 0.44956%92.4 4.81 4.44 2.83 2.61 
Baking/boiling 5.61%59.68 35.10 
Losses after baking/boiling, shrinkage 0.44956%97.9 4.54 4.44 2.67 2.61 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 232.48 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 550.00 55.00 127.86 12.79 
3Starch syrup78.0 280.73 218.97 65.26 50.90 
4Lactic acid (E270)40.0 20.00 8.00 4.65 1.86 
5Essence—  1.00 —   0.23 —   
Total40.4 59.6 1413.18 842.58 328.53 195.88 
Losses 0.9%7.58 1.76 
Output16.5 83.5 1000.00 835.00 232.48 194.12 
Losses before baking/boiling, shrinkage 0.44965%59.6 6.35 3.79 1.48 0.88 
Baking/boiling 28.6%402.29 93.52 
Losses after baking/boiling, shrinkage 0.44965%83.5 4.54 3.79 1.05 0.88 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 818.2 kg finished product
in kind
in solids
1Sign up99.85547.45 546.63 
2Starch syrup78.0 273.73 213.51 
3Apple puree [GOST]10.0 127.86 12.79 
4Lactic acid (E270)40.0 4.65 1.86 
5Citric acid (E330)91.2 2.35 2.15 
6Sign up—  0.82 —   
7Dye—  0.44 —   
Total957.30 776.93 
General losses 1.2%9.30 
Output93.8 818.20 767.64 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
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).no datano 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
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

№069 "Gooseberry", "Tangerines" in sugar (Caramel without sprinkling) included in recipes:

№069 "Gooseberry", "Tangerines" in sugarReady caramel, sprinkle. sugar

calculations, forms, documents: