KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Candy body No. 114

Candy body No. 114 building "Souffle Coffee"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 111.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 71.83 8.62 8.00 0.96 
3Coffee extract3.0 65.33 1.96 7.28 0.22 
4Burnt sugar semifinished82.0 17.26 14.15 1.92 1.58 
5Cognac—  2.87 —   0.32 —   
6Sign up
Total26.6 73.4 1100.88 807.77 122.64 89.99 
Losses 2.2%17.77 1.98 
Output21.0 79.0 1000.00 790.00 88.01 
Losses before baking/boiling, shrinkage 1.10002%73.4 12.11 8.89 1.35 0.99 
Baking/boiling 7.12%77.52 8.64 
Losses after baking/boiling, shrinkage 1.10002%79.0 11.25 8.89 1.25 0.99 
Agar syrup (candy) in candy No. 106,109,113,114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 105.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 295.86 230.77 31.09 24.25 
3water—  150.02 —   15.77 —   
4Agar (E406)85.0 14.79 12.57 1.55 1.32 
Total20.7 79.3 1052.39 834.17 110.60 87.67 
Losses 0.5%4.17 0.44 
Output17.0 83.0 1000.00 830.00 105.10 87.23 
Losses before baking/boiling, shrinkage 0.25023%79.3 2.63 2.09 0.28 0.22 
Baking/boiling 4.5%47.24 4.96 
Losses after baking/boiling, shrinkage 0.25023%83.0 2.51 2.09 0.26 0.22 
Coffee extract room # 293 (8.11.14) # 294 (2), 80.114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 7.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Ground coffee98.0 357.10 349.96 2.60 2.55 
Total with sanitary waste73.9 26.1 1341.23 349.96 9.76 2.55 
1Sign up
Total without sanitary waste97.0 3.0 1021.93 30.66 7.44 0.22 
Losses 2.1%0.66 0.005
Output97.0 3.0 1000.00 30.00 7.28 0.22 
Losses before baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.0800.002
Losses after baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.0800.002
Burnt sugar semifinished in candy No. 114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  180.57 —   0.35 —   
Total18.0 82.0 1010.09 828.28 1.94 1.59 
Losses 1.0%8.28 0.016
Output18.0 82.0 1000.00 820.00 1.92 1.58 
Losses before baking/boiling, shrinkage 0.49958%82.0 5.05 4.14 0.0100.008
Losses after baking/boiling, shrinkage 0.49958%82.0 5.05 4.14 0.0100.008
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 111.4 kg finished product
in kind
in solids
1Sign up99.8563.78 63.69 
2Starch syrup78.0 31.09 24.25 
3water—  23.28 —   
4Raw egg white12.0 8.00 0.96 
5Ground coffee98.0 2.60 2.55 
6Sign up85.0 1.55 1.32 
7Cognac—  0.32 —   
8Vanillin—  0.019—   
Total with sanitary waste130.65 92.77 
1Sign up100.0 2.32 2.32 
Total without sanitary waste128.32 90.45 
General losses 2.7%2.44 
Output79.0 111.40 88.01