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 → №080 Caramel "Holiday", glazed, wrapped → Filling → Consolidated recipe

Consolidated recipe Filling

Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 886.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cherry puree10.0 301.90 30.19 267.60 26.76 
3Plum puree10.0 301.90 30.19 267.60 26.76 
4Alcohol—  25.00 —   22.16 —   
5Cherry punch40.0 19.25 7.70 17.06 6.83 
6Sign up
7Citric acid (E330)91.2 0.26 0.24 0.23 0.21 
8Vanillin—  0.13 —   0.12 —   
Total47.0 53.0 1276.11 676.07 1131.14 599.27 
Losses 0.9%6.07 5.38 
Output33.0 67.0 1000.00 670.00 593.89 
Losses before baking/boiling, shrinkage 0.44922%53.0 5.73 3.04 5.08 2.69 
Baking/boiling 20.93%265.84 235.64 
Losses after baking/boiling, shrinkage 0.44922%67.0 4.53 3.04 4.02 2.69 
List of recipes
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

calculations, forms, documents: