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 798.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8515.11 15.09 12.07 12.05 
Total8.9 91.1 1006.00 916.80 803.29 732.06 
Losses 0.6%5.50 4.39 
Output8.9 91.1 1000.00 911.30 727.67 
Losses before baking/boiling, shrinkage 0.29981%91.1 3.02 2.75 2.41 2.19 
Baking/boiling -0.0%-0.032-0.026
Losses after baking/boiling, shrinkage 0.29981%91.1 3.02 2.75 2.41 2.19 
Lipstick-marzipan mass in candy No. 146
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 791.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 165.51 122.48 130.96 96.91 
3Roasted almond kernel97.5 154.46 150.60 122.21 119.16 
4Starch syrup78.0 121.13 94.48 95.84 74.76 
5water—  16.74 —   13.25 —   
6Sign up
Total9.0 91.0 1015.23 923.86 803.28 730.98 
Losses 1.5%13.86 10.97 
Output9.0 91.0 1000.00 910.00 791.23 720.02 
Losses before baking/boiling, shrinkage 0.7502%91.0 7.62 6.93 6.03 5.48 
Losses after baking/boiling, shrinkage 0.7502%91.0 7.62 6.93 6.03 5.48 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 798.5 kg finished product
in kind
in solids
1Sign up99.85440.82 440.16 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 130.96 96.91 
3Roasted almond kernel97.5 122.21 119.16 
4Starch syrup78.0 95.84 74.76 
5water—  13.25 —   
6Sign up99.8512.07 12.05 
7Vanillin—  0.20 —   
Total815.34 743.03 
General losses 2.1%15.36 
Output91.1 798.50 727.67