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 → No. 096 Caramel "Amberchik", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe: No. 096 Caramel "Amberchik", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 376.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 279.70 234.95 105.36 88.50 
Total6.0 94.0 1002.97 943.03 377.82 355.24 
Losses 0.3%2.83 1.07 
Output6.0 94.0 1000.00 940.20 354.17 
Losses before baking/boiling, shrinkage 0.15001%94.0 1.50 1.41 0.57 0.53 
Baking/boiling -0.0%-0.039-0.015
Losses after baking/boiling, shrinkage 0.15001%94.0 1.50 1.41 0.57 0.53 
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 272.46 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.77 275.94 96.39 75.18 
3Citric acid (E330)91.2 6.00 5.47 1.63 1.49 
4Lemon essence—  1.00 —   0.27 —   
5Yellow paint—  0.15 —   0.041—   
Total7.5 92.5 1068.46 987.89 291.11 269.16 
Losses 0.9%8.89 2.42 
Output2.1 97.9 1000.00 979.00 272.46 266.73 
Losses before baking/boiling, shrinkage 0.45001%92.5 4.81 4.45 1.31 1.21 
Baking/boiling 5.56%59.11 16.11 
Losses after baking/boiling, shrinkage 0.45001%97.9 4.54 4.45 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 105.36 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 408.79 318.86 43.07 33.60 
3Granulated sugar99.85322.29 321.81 33.96 33.91 
4Lemon soup69.0 225.95 155.91 23.81 16.43 
5Lemon essence—  1.00 —   0.11 —   
Total42.3 57.7 1468.53 847.62 154.73 89.31 
Losses 0.9%7.62 0.80 
Output16.0 84.0 1000.00 840.00 105.36 88.50 
Losses before baking/boiling, shrinkage 0.44939%57.7 6.60 3.81 0.70 0.40 
Baking/boiling 31.29%457.40 48.19 
Losses after baking/boiling, shrinkage 0.44939%84.0 4.53 3.81 0.48 0.40 
Consolidated recipe, k=1.005833
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 376.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85226.73 226.39 228.05 227.71 
2Starch syrup78.0 139.46 108.78 140.27 109.41 
3Apple puree [GOST]10.0 53.79 5.38 54.10 5.41 
4Lemon soup69.0 23.81 16.43 23.95 16.52 
5Citric acid (E330)91.2 1.63 1.49 1.64 1.50 
6Sign up—  0.38 —   0.38 —   
7Yellow paint—  0.041—   0.041—   
Total445.84 358.46 448.44 360.56 
Total phase loss 1.2%4.29 
Other losses 0.58%2.09 
General losses 1.8%6.38 
Output94.0 376.70 354.17 376.70 354.17 
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

Recipe on No. 096 Caramel "Amberchik", wrapped contained in handbooks:

calculations, forms, documents: