KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Fat-glazed sweets → №227 "Medunitsa" → Housing → Consolidated recipe

Consolidated recipe Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 653.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Fat glaze99.0 52.33 51.81 34.19 33.85 
3Semi-fat-free soy flour92.0 30.20 27.78 19.73 18.15 
4Natural honey78.0 18.12 14.13 11.84 9.23 
5Essence honey—  0.24 —   0.16 —   
Total8.8 91.2 1013.56 924.25 662.16 603.82 
Losses 0.89%8.25 5.39 
Output8.4 91.6 1000.00 916.00 598.42 
Losses before baking/boiling, shrinkage 0.44652%91.2 4.53 4.13 2.96 2.70 
Baking/boiling 0.45%4.53 2.96 
Losses after baking/boiling, shrinkage 0.44652%91.6 4.51 4.13 2.94 2.70 
List of recipes
Milk lipstick main recipe (in candy card.)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 596.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 180.87 133.84 
3Starch syrup78.0 91.00 70.98 54.26 42.32 
Total9.8 90.2 1019.02 919.19 607.59 548.07 
Losses 1.0%9.19 5.48 
Output9.0 91.0 1000.00 910.00 596.25 542.59 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 3.04 2.74 
Baking/boiling 0.88%8.87 5.29 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 3.01 2.74 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 653.3 kg finished product
in kind
in solids
1Sign up99.85372.46 371.90 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 180.87 133.84 
3Starch syrup78.0 54.26 42.32 
4Fat glaze99.0 34.19 33.85 
5Semi-fat-free soy flour92.0 19.73 18.15 
6Sign up78.0 11.84 9.23 
7Essence honey—  0.16 —   
Total673.50 609.30 
General losses 1.8%10.87 
Output91.6 653.30 598.42 
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Recipe on №227 "Medunitsa" (Housing) contained in handbooks:

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