KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №088 Replicated cream

№088 Replicated cream Recipe number 2 (!)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 424 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 392.24 47.07 166.31 19.96 
3Powdered sugar99.85196.12 195.82 83.15 83.03 
Total45.2 54.8 1372.82 752.80 582.08 319.19 
Losses 1.7%12.80 5.43 
Output26.0 74.0 1000.00 740.00 313.76 
Losses before baking/boiling, shrinkage 0.85%54.8 11.67 6.40 4.95 2.71 
Baking/boiling 25.9%352.51 149.46 
Losses after baking/boiling, shrinkage 0.85%74.0 8.65 6.40 3.67 2.71 
No. 089 Sugar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 332.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  351.83 —   117.03 —   
Total35.0 65.0 1008.05 655.24 335.29 217.94 
Losses 0.8%5.24 1.74 
Output35.0 65.0 1000.00 650.00 332.62 216.20 
Losses before baking/boiling, shrinkage 0.39953%65.0 4.03 2.62 1.34 0.87 
Losses after baking/boiling, shrinkage 0.39953%65.0 4.03 2.62 1.34 0.87 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 424 kg finished product
in kind
in solids
1Sign up99.85218.27 217.94 
2Raw egg white12.0 166.31 19.96 
3water—  117.03 —   
4Powdered sugar99.8583.15 83.03 
Total584.76 320.93 
General losses 2.2%7.17 
Output74.0 424.00 313.76