KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Weight for printing. crust layer

Weight for printing. crust layer
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 911.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 262.37 204.65 239.26 186.62 
3water—  205.27 —   187.18 —   
4Agar (E406)85.0 15.68 13.33 14.30 12.15 
5Yellow paint—  4.93 —   4.50 —   
6Sign up
7Lemon oil—  0.25 —   0.23 —   
8Orange oil—  0.25 —   0.23 —   
Total27.0 73.0 1016.51 742.05 926.95 676.67 
Losses 1.6%12.05 10.99 
Output27.0 73.0 1000.00 730.00 665.69 
Losses before baking/boiling, shrinkage 0.81189%73.0 8.25 6.02 7.53 5.49 
Losses after baking/boiling, shrinkage 0.81189%73.0 8.25 6.02 7.53 5.49