KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 121 (10) with fondant-carrot filling → Ready candy → Consolidated recipe

Consolidated recipe: No. 121 (10) with fondant-carrot filling

Ready candy
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 732.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 430.38 361.52 315.25 264.81 
Total7.1 92.9 1023.55 950.54 749.75 696.27 
Losses 2.3%21.84 16.00 
Output7.1 92.9 1000.00 928.70 680.27 
Losses before baking/boiling, shrinkage 1.14867%92.9 11.76 10.92 8.61 8.00 
Baking/boiling 0.0%0.0360.026
Losses after baking/boiling, shrinkage 1.14867%92.9 11.76 10.92 8.61 8.00 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 315.25 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  46.16 —   14.55 —   
3Vanilla essence—  0.16 —   0.050—   
Total16.0 84.0 1015.40 852.79 320.11 268.85 
Losses 1.5%12.79 4.03 
Output16.0 84.0 1000.00 840.00 315.25 264.81 
Losses before baking/boiling, shrinkage 0.74991%84.0 7.61 6.40 2.40 2.02 
Baking/boiling 0.02%0.17 0.054
Losses after baking/boiling, shrinkage 0.74991%84.0 7.61 6.40 2.40 2.02 
Pomade
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 305.51 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85362.79 362.25 110.83 110.67 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 108.45 80.25 33.13 24.52 
4Starch syrup78.0 75.00 58.50 22.91 17.87 
Total20.4 79.6 1116.67 888.89 341.15 271.56 
Losses 1.0%8.89 2.72 
Output12.0 88.0 1000.00 880.00 305.51 268.85 
Losses before baking/boiling, shrinkage 0.50013%79.6 5.58 4.45 1.71 1.36 
Baking/boiling 9.54%106.03 32.39 
Losses after baking/boiling, shrinkage 0.50013%88.0 5.05 4.45 1.54 1.36 
Consolidated recipe, k=1.004826
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 732.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 434.50 431.46 436.59 433.54 
2Carrot syrup68.0 174.27 118.50 175.11 119.08 
3Granulated sugar99.85110.83 110.67 111.37 111.20 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 33.13 24.52 33.29 24.64 
5Starch syrup78.0 22.91 17.87 23.02 17.96 
6Sign up—  14.55 —   14.62 —   
7Vanilla essence—  0.050—   0.051—   
Total790.25 703.02 794.06 706.41 
Total phase loss 3.2%22.74 
Other losses 0.48%3.39 
General losses 3.7%26.14 
Output92.9 732.50 680.27 732.50 680.27 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yeswhole condensed milk with sugar the weight ratio of fat 8.5%no 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
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Recipe on No. 121 (10) with fondant-carrot filling contained in handbooks:

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