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

Consolidated recipe: Caramel mass

Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 330.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.67 275.08 116.45 90.83 
3Cocoa mass97.4 8.77 8.54 2.90 2.82 
4Vanilla essence—  2.00 —   0.66 —   
Total7.6 92.4 1068.77 987.90 352.91 326.20 
Losses 0.9%8.90 2.94 
Output2.1 97.9 1000.00 979.00 323.27 
Losses before baking/boiling, shrinkage 0.45028%92.4 4.81 4.45 1.59 1.47 
Baking/boiling 5.58%59.41 19.62 
Losses after baking/boiling, shrinkage 0.45028%97.9 4.54 4.45 1.50 1.47