KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 798.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Agar syrup (candy)83.0 389.63 323.39 311.16 258.26 
3Praline semifinished98.7 44.47 43.89 35.51 35.05 
4Raw egg white12.0 23.50 2.82 18.77 2.25 
5Alcohol—  7.51 —   6.00 —   
6Sign up
Total14.8 85.2 1022.64 871.04 816.68 695.62 
Losses 2.2%19.04 15.21 
Output14.8 85.2 1000.00 852.00 680.41 
Losses before baking/boiling, shrinkage 1.09322%85.2 11.18 9.52 8.93 7.60 
Baking/boiling 0.03%0.28 0.23 
Losses after baking/boiling, shrinkage 1.09322%85.2 11.18 9.52 8.93 7.60 
Boiled milk with sugar in candy No. 71,108
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 444.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85419.69 419.06 186.55 186.27 
3Starch syrup78.0 162.92 127.08 72.42 56.49 
Total15.3 84.7 1079.33 913.71 479.76 406.15 
Losses 1.5%13.71 6.09 
Output10.0 90.0 1000.00 900.00 444.50 400.05 
Losses before baking/boiling, shrinkage 0.75028%84.7 8.10 6.86 3.60 3.05 
Baking/boiling 5.94%63.61 28.28 
Losses after baking/boiling, shrinkage 0.75028%90.0 7.62 6.86 3.39 3.05 
Agar syrup (candy) in candy No. 71
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 311.16 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  182.25 —   56.71 —   
3Starch syrup78.0 153.40 119.65 47.73 37.23 
4Agar (E406)85.0 7.66 6.51 2.38 2.03 
Total20.7 79.3 1052.38 834.17 327.46 259.56 
Losses 0.5%4.17 1.30 
Output17.0 83.0 1000.00 830.00 311.16 258.26 
Losses before baking/boiling, shrinkage 0.24991%79.3 2.63 2.08 0.82 0.65 
Baking/boiling 4.5%47.24 14.70 
Losses after baking/boiling, shrinkage 0.24991%83.0 2.51 2.08 0.78 0.65 
Praline semifinished in candy No. 71
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 35.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 506.20 493.54 17.98 17.53 
Total1.3 98.7 1012.40 998.99 35.95 35.48 
Losses 1.2%11.99 0.43 
Output1.3 98.7 1000.00 987.00 35.51 35.05 
Losses before baking/boiling, shrinkage 0.59989%98.7 6.07 5.99 0.22 0.21 
Baking/boiling 0.03%0.25 0.009
Losses after baking/boiling, shrinkage 0.59989%98.7 6.07 5.99 0.22 0.21 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 798.6 kg finished product
in kind
in solids
1Sign up99.85407.19 406.57 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 220.79 163.39 
3Starch syrup78.0 120.15 93.72 
4water—  56.71 —   
5Raw egg white12.0 18.77 2.25 
6Sign up99.8517.98 17.95 
7Roasted kernels97.5 17.98 17.53 
8Alcohol—  6.00 —   
9Agar (E406)85.0 2.38 2.03 
10Punch essence—  0.74 —   
Total868.68 703.43 
General losses 3.3%23.03 
Output85.2 798.60 680.41 
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