KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №031 "Autumn Garden"

No. 031
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 896.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 241.17 239.00 216.11 214.17 
Total8.9 91.1 1005.03 915.78 900.61 820.63 
Losses 0.5%4.58 4.11 
Output8.9 91.1 1000.00 911.20 816.52 
Losses before baking/boiling, shrinkage 0.25024%91.1 2.52 2.29 2.25 2.05 
Losses after baking/boiling, shrinkage 0.25024%91.1 2.52 2.29 2.25 2.05 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 684.49 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apricot cooking (boiled)80.0 144.06 115.25 98.61 78.89 
3Alcohol—  9.90 —   6.78 —   
4Citric acid (E330)91.2 0.50 0.46 0.34 0.31 
5Yellow paint—  0.40 —   0.27 —   
6Sign up
Total12.4 87.6 1017.96 892.22 696.79 610.72 
Losses 0.7%6.22 4.26 
Output11.4 88.6 1000.00 886.00 684.49 606.46 
Losses before baking/boiling, shrinkage 0.34879%87.6 3.55 3.11 2.43 2.13 
Baking/boiling 1.07%10.90 7.46 
Losses after baking/boiling, shrinkage 0.34879%88.6 3.51 3.11 2.40 2.13 
Fruit lipstick in candy No. 31
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 590.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 119.70 11.97 70.69 7.07 
Total10.7 89.3 1017.25 908.17 600.77 536.35 
Losses 0.9%8.17 4.83 
Output10.0 90.0 1000.00 900.00 590.58 531.52 
Losses before baking/boiling, shrinkage 0.45001%89.3 4.58 4.09 2.70 2.41 
Baking/boiling 0.8%8.13 4.80 
Losses after baking/boiling, shrinkage 0.45001%90.0 4.54 4.09 2.68 2.41 
Apricot cooking (boiled) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 98.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.94 807.26 115.37 79.60 
Losses 0.9%7.26 0.72 
Output20.0 80.0 1000.00 800.00 98.61 78.89 
Losses before baking/boiling, shrinkage 0.44958%69.0 5.26 3.63 0.52 0.36 
Baking/boiling 13.75%160.14 15.79 
Losses after baking/boiling, shrinkage 0.44958%80.0 4.54 3.63 0.45 0.36 
Consolidated recipe, k=1.002293
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 896.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85530.08 529.28 531.29 530.50 
2Chocolate glaze [Skurikhin]99.1 216.11 214.17 216.61 214.66 
3Apricot cooking69.0 115.37 79.60 115.63 79.78 
4Apricot puree10.0 70.69 7.07 70.85 7.09 
5Alcohol—  6.78 —   6.79 —   
6Sign up91.2 0.34 0.31 0.34 0.31 
7Yellow paint—  0.27 —   0.27 —   
8Essence apricot—  0.21 —   0.21 —   
Total939.85 830.43 942.00 832.34 
Total phase loss 1.7%13.91 
Other losses 0.23%1.90 
General losses 1.9%15.81 
Output91.1 896.10 816.52 896.10 816.52