KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Consolidated recipe: Glaze syrup

Glaze syrup for catering establishments (Kengis 1951)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 967.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  300.00 —   290.37 —   
3Lemon essence—  1.00 —   0.97 —   
Total28.6 71.4 1056.00 753.87 1022.10 729.67 
Losses 0.51%3.87 3.74 
Output25.0 75.0 1000.00 750.00 725.92 
Losses before baking/boiling, shrinkage 0.25651%71.4 2.71 1.93 2.62 1.87 
Baking/boiling 4.81%50.71 49.09 
Losses after baking/boiling, shrinkage 0.25651%75.0 2.58 1.93 2.50 1.87