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 → Sweets glazed with chocolate glaze → Candy with fondant bodies → No. 034 "Fondant-plum" → No. 034 → Consolidated recipe

Consolidated recipe No. 034 "Fondant-plum"

No. 034
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 552.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 231.13 229.05 127.77 126.62 
Total9.8 90.2 1004.98 906.94 555.55 501.36 
Losses 0.5%4.49 2.48 
Output9.8 90.2 1000.00 902.45 498.87 
Losses before baking/boiling, shrinkage 0.24777%90.2 2.49 2.25 1.38 1.24 
Losses after baking/boiling, shrinkage 0.24777%90.2 2.49 2.25 1.38 1.24 
List of recipes
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 427.78 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Plum podvarka69.0 122.42 84.47 52.37 36.13 
3Plum tincture—  18.36 —   7.85 —   
4Citric acid (E330)91.2 1.57 1.43 0.67 0.61 
5Plum essence—  0.31 —   0.13 —   
Total14.1 85.9 1027.42 882.19 439.51 377.39 
Losses 0.7%6.19 2.65 
Output12.4 87.6 1000.00 876.00 427.78 374.74 
Losses before baking/boiling, shrinkage 0.35059%85.9 3.60 3.09 1.54 1.32 
Baking/boiling 1.98%20.29 8.68 
Losses after baking/boiling, shrinkage 0.35059%87.6 3.53 3.09 1.51 1.32 
Fruit lipstick in candy No. 34
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 378.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 68.40 6.84 25.89 2.59 
3water—  31.58 —   11.95 —   
4Starch syrup78.0 29.33 22.88 11.10 8.66 
Total10.0 90.0 1009.08 908.17 381.92 343.73 
Losses 0.9%8.17 3.09 
Output10.0 90.0 1000.00 900.00 378.49 340.64 
Losses before baking/boiling, shrinkage 0.44968%90.0 4.54 4.08 1.72 1.55 
Losses after baking/boiling, shrinkage 0.44968%90.0 4.54 4.08 1.72 1.55 
Consolidated recipe, k=1.00284
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 552.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85332.98 332.48 333.93 333.43 
2Chocolate glaze [Skurikhin]99.1 127.77 126.62 128.13 126.98 
3Plum podvarka69.0 52.37 36.13 52.52 36.24 
4Apple puree [GOST]10.0 25.89 2.59 25.96 2.60 
5water—  11.95 —   11.98 —   
6Sign up78.0 11.10 8.66 11.13 8.68 
7Plum tincture—  7.85 —   7.88 —   
8Citric acid (E330)91.2 0.67 0.61 0.67 0.61 
9Plum essence—  0.13 —   0.13 —   
Total570.72 507.10 572.34 508.54 
Total phase loss 1.6%8.22 
Other losses 0.28%1.44 
General losses 1.9%9.66 
Output90.2 552.80 498.87 552.80 498.87 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on No. 034 "Fondant-plum" contained in handbooks:

calculations, forms, documents: