KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → Finishing semi-finished products → Blotting syrups → No. 096a Fortified blotting syrup → Recipe No. 1 → Consolidated recipe

Consolidated recipe No. 096a Fortified blotting syrup

No. 096a Fortified blotting syrup Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 428.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  56.30 —   24.12 —   
3Cognac or dessert wine—  47.95 —   20.54 —   
4Essence of rum—  1.92 —   0.82 —   
Total52.6 47.4 1000.00 473.73 428.40 202.95 
Output52.6 47.4 1000.00 473.73 202.95 
List of recipes
Sugar syrup for blotting basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 382.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  480.75 —   184.09 —   
Total47.0 53.0 1024.61 543.04 392.34 207.94 
Losses 2.4%13.04 4.99 
Output47.0 53.0 1000.00 530.00 382.92 202.95 
Losses before baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 4.71 2.50 
Losses after baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 4.71 2.50 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 428.4 kg finished product
in kind
in solids
1Sign up99.85208.25 207.94 
2water—  184.09 —   
3Cognac—  24.12 —   
4Cognac or dessert wine—  20.54 —   
5Essence of rum—  0.82 —   
Total437.82 207.94 
General losses 2.4%4.99 
Output47.4 428.40 202.95 
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