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

Consolidated recipe: №065 "Citrus"

No. 065
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 90.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 301.50 298.79 27.23 26.98 
Total17.8 82.2 1005.02 826.43 90.75 74.63 
Losses 0.5%4.13 0.37 
Output17.8 82.2 1000.00 822.30 74.25 
Losses before baking/boiling, shrinkage 0.24975%82.2 2.51 2.06 0.23 0.19 
Losses after baking/boiling, shrinkage 0.24975%82.2 2.51 2.06 0.23 0.19 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 63.53 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 193.06 150.59 12.26 9.57 
3Apple puree [GOST]10.0 99.00 9.90 6.29 0.63 
4Podvarka citrus semifinished69.0 99.00 68.31 6.29 4.34 
5water—  68.58 —   4.36 —   
6Sign up
7Agar (E406)85.0 12.39 10.53 0.79 0.67 
Total25.0 75.0 1015.22 761.41 64.49 48.37 
Losses 1.5%11.41 0.73 
Output25.0 75.0 1000.00 750.00 63.53 47.65 
Losses before baking/boiling, shrinkage 0.74955%75.0 7.61 5.71 0.48 0.36 
Losses after baking/boiling, shrinkage 0.74955%75.0 7.61 5.71 0.48 0.36 
Podvarka citrus semifinished in candy No. 65
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85618.06 617.13 3.89 3.88 
Total50.6 49.4 1409.46 696.27 8.86 4.38 
Losses 0.9%6.27 0.039
Output31.0 69.0 1000.00 690.00 6.29 4.34 
Losses before baking/boiling, shrinkage 0.45046%49.4 6.35 3.14 0.0400.020
Baking/boiling 28.41%398.57 2.51 
Losses after baking/boiling, shrinkage 0.45046%69.0 4.55 3.14 0.0290.020
Consolidated recipe, k=1.006041
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 90.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8536.24 36.19 36.46 36.41 
2Chocolate glaze [Skurikhin]99.1 27.23 26.98 27.39 27.14 
3Starch syrup78.0 12.26 9.57 12.34 9.62 
4Apple puree [GOST]10.0 6.29 0.63 6.33 0.63 
5Citrus puree10.0 4.98 0.50 5.01 0.50 
6Sign up—  4.36 —   4.38 —   
7Lactic acid (E270)40.0 2.15 0.86 2.17 0.87 
8Agar (E406)85.0 0.79 0.67 0.79 0.67 
Total94.30 75.39 94.86 75.85 
Total phase loss 1.5%1.14 
Other losses 0.6%0.46 
General losses 2.1%1.59 
Output82.2 90.30 74.25 90.30 74.25