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 fruit bodies → №059 "Michurinskie" → No. 059 → Consolidated recipe

Consolidated recipe №059 "Michurinskie"

No. 059
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 115.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 301.50 298.79 34.76 34.45 
Total11.5 88.5 1005.02 889.74 115.88 102.59 
Losses 0.5%4.44 0.51 
Output11.5 88.5 1000.00 885.30 102.07 
Losses before baking/boiling, shrinkage 0.24975%88.5 2.51 2.22 0.29 0.26 
Losses after baking/boiling, shrinkage 0.24975%88.5 2.51 2.22 0.29 0.26 
List of recipes
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 81.12 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 610.30 61.03 49.51 4.95 
3Apple puree [GOST]10.0 76.20 7.62 6.18 0.62 
4Fruit and berry cooking69.0 30.52 21.06 2.48 1.71 
5Citric acid (E330)91.2 1.50 1.37 0.12 0.11 
6Sign up
7Paint red—  0.30 —   0.024—   
Total42.5 57.5 1482.32 852.78 120.24 69.17 
Losses 1.5%12.78 1.04 
Output16.0 84.0 1000.00 840.00 81.12 68.14 
Losses before baking/boiling, shrinkage 0.74946%57.5 11.11 6.39 0.90 0.52 
Baking/boiling 31.51%463.60 37.61 
Losses after baking/boiling, shrinkage 0.74946%84.0 7.61 6.39 0.62 0.52 
Consolidated recipe, k=1.006179
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 115.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8561.88 61.79 62.26 62.17 
2Apricot puree10.0 49.51 4.95 49.81 4.98 
3Chocolate glaze [Skurikhin]99.1 34.76 34.45 34.98 34.66 
4Apple puree [GOST]10.0 6.18 0.62 6.22 0.62 
5Fruit and berry cooking69.0 2.48 1.71 2.49 1.72 
6Sign up91.2 0.12 0.11 0.12 0.11 
7Essence—  0.053—   0.053—   
8Paint red—  0.024—   0.024—   
Total155.00 103.62 155.96 104.26 
Total phase loss 1.5%1.55 
Other losses 0.61%0.64 
General losses 2.1%2.19 
Output88.5 115.30 102.07 115.30 102.07 
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 №059 "Michurinskie" contained in handbooks:

calculations, forms, documents: