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. 104 Caramel "Cherry liqueur", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe No. 104 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 698.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling83.0 330.00 273.90 230.41 191.24 
Total7.0 93.0 1003.00 932.77 700.29 651.26 
Losses 0.3%2.77 1.93 
Output7.0 93.0 1000.00 930.00 649.33 
Losses before baking/boiling, shrinkage 0.14832%93.0 1.49 1.38 1.04 0.97 
Baking/boiling 0.0%0.0250.017
Losses after baking/boiling, shrinkage 0.14832%93.0 1.49 1.38 1.04 0.97 
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 469.89 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 353.78 275.95 166.24 129.67 
3Citric acid (E330)91.2 5.99 5.46 2.81 2.57 
4Vanilla essence—  2.00 —   0.94 —   
5Dye—  0.75 —   0.35 —   
Total7.7 92.3 1070.06 987.89 502.81 464.20 
Losses 0.9%8.89 4.18 
Output2.1 97.9 1000.00 979.00 469.89 460.02 
Losses before baking/boiling, shrinkage 0.44995%92.3 4.81 4.44 2.26 2.09 
Baking/boiling 5.7%60.70 28.52 
Losses after baking/boiling, shrinkage 0.44995%97.9 4.54 4.44 2.13 2.09 
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 230.41 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85456.05 455.37 105.08 104.92 
3Cherry puree10.0 234.64 23.46 54.06 5.41 
4Alcohol—  28.00 —   6.45 —   
5Citric acid (E330)91.2 0.60 0.55 0.14 0.13 
Total28.9 71.1 1178.48 837.55 271.53 192.98 
Losses 0.9%7.55 1.74 
Output17.0 83.0 1000.00 830.00 230.41 191.24 
Losses before baking/boiling, shrinkage 0.45044%71.1 5.31 3.77 1.22 0.87 
Baking/boiling 14.37%168.63 38.85 
Losses after baking/boiling, shrinkage 0.45044%83.0 4.55 3.77 1.05 0.87 
Consolidated recipe, k=1.005146
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 698.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85437.54 436.89 439.79 439.13 
2Starch syrup78.0 272.04 212.19 273.44 213.28 
3Cherry puree10.0 54.06 5.41 54.34 5.43 
4Alcohol—  6.45 —   6.48 —   
5Citric acid (E330)91.2 2.95 2.69 2.97 2.71 
6Sign up—  0.94 —   0.94 —   
7Dye—  0.35 —   0.35 —   
Total774.34 657.17 778.32 660.56 
Total phase loss 1.2%7.85 
Other losses 0.51%3.38 
General losses 1.7%11.23 
Output93.0 698.20 649.33 698.20 649.33 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on No. 104 Caramel "Cherry liqueur", wrapped contained in handbooks:

calculations, forms, documents: