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 liqueur fillings → No. 103 Caramel "Cherry Liqueur", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe: No. 103 Caramel "Cherry Liqueur", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 378.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling83.0 330.00 273.90 125.00 103.75 
Total7.0 93.0 1003.00 932.77 379.94 353.33 
Losses 0.3%2.77 1.05 
Output7.0 93.0 1000.00 930.00 352.28 
Losses before baking/boiling, shrinkage 0.14832%93.0 1.49 1.38 0.56 0.52 
Baking/boiling 0.0%0.0250.009
Losses after baking/boiling, shrinkage 0.14832%93.0 1.49 1.38 0.56 0.52 
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 254.93 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.78 275.95 90.19 70.35 
3Citric acid (E330)91.2 5.99 5.46 1.53 1.39 
4Vanilla essence—  1.00 —   0.25 —   
5Cherry essence—  0.50 —   0.13 —   
6Sign up
Total7.6 92.4 1069.01 987.89 272.53 251.85 
Losses 0.9%8.89 2.27 
Output2.1 97.9 1000.00 979.00 254.93 249.58 
Losses before baking/boiling, shrinkage 0.44995%92.4 4.81 4.44 1.23 1.13 
Baking/boiling 5.61%59.66 15.21 
Losses after baking/boiling, shrinkage 0.44995%97.9 4.54 4.44 1.16 1.13 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 125 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 459.81 358.65 57.48 44.83 
3Cherry puree10.0 125.00 12.50 15.63 1.56 
4Apple puree [GOST]10.0 50.00 5.00 6.25 0.63 
5Alcohol—  40.00 —   5.00 —   
6Sign up
7Paint red—  0.50 —   0.062—   
8Vanilla essence—  0.50 —   0.062—   
9Cherry essence—  0.25 —   0.031—   
Total26.4 73.6 1138.37 837.55 142.30 104.70 
Losses 0.9%7.55 0.94 
Output17.0 83.0 1000.00 830.00 125.00 103.75 
Losses before baking/boiling, shrinkage 0.45084%73.6 5.13 3.78 0.64 0.47 
Baking/boiling 11.36%128.69 16.09 
Losses after baking/boiling, shrinkage 0.45084%83.0 4.55 3.78 0.57 0.47 
Consolidated recipe, k=1.005144
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 378.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85237.85 237.50 239.08 238.72 
2Starch syrup78.0 147.67 115.18 148.43 115.77 
3Cherry puree10.0 15.63 1.56 15.71 1.57 
4Apple puree [GOST]10.0 6.25 0.63 6.28 0.63 
5Alcohol—  5.00 —   5.03 —   
6Sign up91.2 1.84 1.68 1.85 1.69 
7Vanilla essence—  0.32 —   0.32 —   
8Cherry essence—  0.16 —   0.16 —   
9Paint red—  0.11 —   0.11 —   
Total414.83 356.54 416.96 358.38 
Total phase loss 1.2%4.26 
Other losses 0.51%1.83 
General losses 1.7%6.09 
Output93.0 378.80 352.28 378.80 352.28 
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. 103 Caramel "Cherry Liqueur", wrapped contained in handbooks:

calculations, forms, documents: