KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Mass shot down. protein iris "Sun." No. 48

Mass shot down. protein iris "Sun." No. 48 Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 853.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 131.77 15.81 112.47 13.50 
3Powdered sugar99.85110.16 109.99 94.02 93.88 
Total21.9 78.1 1040.05 812.19 887.68 693.20 
Losses 1.5%12.19 10.40 
Output20.0 80.0 1000.00 800.00 682.80 
Losses before baking/boiling, shrinkage 0.75046%78.1 7.81 6.10 6.66 5.20 
Baking/boiling 2.39%24.63 21.02 
Losses after baking/boiling, shrinkage 0.75046%80.0 7.62 6.10 6.50 5.20 
Sugar-treacle syrup in iris "Sun" No. 48
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 681.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 229.76 179.21 156.51 122.08 
3water—  136.48 —   92.97 —   
Total17.9 82.1 1052.38 864.32 716.88 588.77 
Losses 0.5%4.32 2.95 
Output14.0 86.0 1000.00 860.00 681.20 585.83 
Losses before baking/boiling, shrinkage 0.25011%82.1 2.63 2.16 1.79 1.47 
Baking/boiling 4.5%47.24 32.18 
Losses after baking/boiling, shrinkage 0.25011%86.0 2.51 2.16 1.71 1.47 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 853.5 kg finished product
in kind
in solids
1Sign up99.85467.40 466.69 
2Starch syrup78.0 156.51 122.08 
3Raw egg white12.0 112.47 13.50 
4Powdered sugar99.8594.02 93.88 
5water—  92.97 —   
Total923.37 696.15 
General losses 1.9%13.35 
Output80.0 853.50 682.80