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
All groups → All semi-finished products → Glaze syrup → for catering establishments (Kengis 1951) → Technological map

Technological map Glaze syrup

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.7783 kg
finished product, g
in kind
in solids
Sign up99.85587.6 586.7 
Water—  233.5 —  
Lemon essence—  0.78—  
Total Raw821.88586.7 
Output finished product75.0 583.7 
Humidity25.0%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - Glaze syrup
  3. Packaging, labeling, storage and transportation.

  1. Preparation of raw materials for production.

    2. The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.

  2. Preparation - Glaze syrup

    3. The sugar and water are brought to a boil, the foam is removed and boiled down to 108 °. Then the syrup is cooled to 80 ° and the essence is added.
    Sugar circulation is used for glazing gingerbread, biscuits and fruits.

  3. Packaging, labeling, storage and transportation.

    4. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

calculations, forms, documents: