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 → Finishing semi-finished products → Other semi-finished products → No. 115 Apricot marmalade → basic recipe → Consolidated recipe

Consolidated recipe: No. 115 Apricot marmalade

No. 115 Apricot marmalade basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 507.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 501.46 50.15 254.34 25.43 
Total36.1 63.9 1253.66 801.22 635.86 406.38 
Losses 1.4%11.22 5.69 
Output21.0 79.0 1000.00 790.00 400.69 
Losses before baking/boiling, shrinkage 0.70004%63.9 8.78 5.61 4.45 2.84 
Baking/boiling 19.1%237.78 120.60 
Losses after baking/boiling, shrinkage 0.70004%79.0 7.10 5.61 3.60 2.84 
List of recipes
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

No. 115 Apricot marmalade (basic recipe) included in recipes:

# 280 Biscuit cake with nutsrecipe number 1
# 282 Biscuit cake glazed with milk fondant (oval)recipe number 1
№298 Pastry "Sandy" with marmalade and fruit (sliced)recipe number 1
№314 Pastry "Basket" with cream and fruit from compoterecipe No. 3
№314 Pastry "Basket" with cream and fruit from compoterecipe No. 4
№314 Pastry "Basket" with cream and fruit from compoterecipe No. 5
№314 Pastry "Basket" with cream and fruit from compoterecipe number 1
№314 Pastry "Basket" with cream and fruit from compoterecipe number 2
№315 Pastry "Korzinochka" with cream and fresh fruitrecipe No. 3
№315 Pastry "Korzinochka" with cream and fresh fruitrecipe number 1
№315 Pastry "Korzinochka" with cream and fresh fruitrecipe number 2
№319 Pastry "Tartlet" with jamrecipe number 1
№375 Pastry "Biscuit-air"recipe number 1

Recipe on No. 115 Apricot marmalade contained in handbooks:

calculations, forms, documents: