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 products → Sweets → Products for diabetics → No. 02 Candy "Wild Medok" → Basic recipe → Consolidated recipe

Consolidated recipe: No. 02 Candy "Wild Medok"

1 kg contains at least 70 pieces of unwrapped sweets.

Basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 912.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 221.08 219.09 201.76 199.94 
Total8.0 92.0 1005.00 924.62 917.16 843.81 
Losses 0.5%4.60 4.20 
Output8.0 92.0 1000.00 920.02 839.61 
Losses before baking/boiling, shrinkage 0.24876%92.0 2.50 2.30 2.28 2.10 
Losses after baking/boiling, shrinkage 0.24876%92.0 2.50 2.30 2.28 2.10 
List of recipes
body
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 715.41 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sorbitol (E420(i))95.0 237.11 225.25 169.63 161.15 
3Apricot puree10.0 140.50 14.05 100.51 10.05 
4Citric acid (E330)91.2 1.50 1.37 1.07 0.98 
5Vanilla essence—  1.00 —   0.72 —   
Total14.3 85.7 1069.63 916.40 765.22 655.60 
Losses 1.8%16.40 11.73 
Output10.0 90.0 1000.00 900.00 715.41 643.86 
Losses before baking/boiling, shrinkage 0.89492%85.7 9.57 8.20 6.85 5.87 
Baking/boiling 4.81%50.95 36.45 
Losses after baking/boiling, shrinkage 0.89492%90.0 9.11 8.20 6.52 5.87 
Consolidated recipe, k=1.006541
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 912.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up98.0 493.29 483.42 496.51 486.58 
2Chocolate glaze [Skurikhin]99.1 201.76 199.94 203.08 201.25 
3Sorbitol (E420(i))95.0 169.63 161.15 170.74 162.20 
4Apricot puree10.0 100.51 10.05 101.17 10.12 
5Citric acid (E330)91.2 1.07 0.98 1.08 0.99 
6Sign up—  0.72 —   0.72 —   
Total966.98 855.54 973.30 861.14 
Total phase loss 1.9%15.93 
Other losses 0.65%5.60 
General losses 2.5%21.53 
Output92.0 912.60 839.61 912.60 839.61 
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

calculations, forms, documents: