KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 093 "Air" cream on furcellaria agar

No. 093 "Air" cream on furcellaria agar basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 266.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0 166.91 123.51 44.48 32.92 
3Raw egg white12.0 89.45 10.73 23.84 2.86 
Total31.3 68.7 1037.25 712.11 276.43 189.78 
Losses 1.7%12.11 3.23 
Output30.0 70.0 1000.00 700.00 186.55 
Losses before baking/boiling, shrinkage 0.85001%68.7 8.82 6.05 2.35 1.61 
Baking/boiling 1.92%19.79 5.27 
Losses after baking/boiling, shrinkage 0.85001%70.0 8.65 6.05 2.30 1.61 
№094 Furcellaria agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 208.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 238.02 185.66 49.53 38.64 
3water—  212.04 —   44.13 —   
4Furcellaria Agar85.5 7.97 6.81 1.66 1.42 
Total26.0 74.0 1024.65 758.24 213.24 157.80 
Losses 2.4%18.24 3.80 
Output26.0 74.0 1000.00 740.00 208.11 154.00 
Losses before baking/boiling, shrinkage 1.20279%74.0 12.32 9.12 2.56 1.90 
Losses after baking/boiling, shrinkage 1.20279%74.0 12.32 9.12 2.56 1.90 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 266.5 kg finished product
in kind
in solids
1Sign up99.85117.92 117.74 
2Starch syrup78.0 49.53 38.64 
3Fruit filling74.0 44.48 32.92 
4water—  44.13 —   
5Raw egg white12.0 23.84 2.86 
6Sign up85.5 1.66 1.42 
Total281.56 193.57 
General losses 3.6%7.02 
Output70.0 266.50 186.55