KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 051 "Volga-Volga"

No. 051
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 571.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.27 249.01 143.70 142.41 
Total13.7 86.3 1005.08 867.13 574.81 495.91 
Losses 0.51%4.38 2.51 
Output13.7 86.3 1000.00 862.75 493.41 
Losses before baking/boiling, shrinkage 0.25272%86.3 2.54 2.19 1.45 1.25 
Losses after baking/boiling, shrinkage 0.25272%86.3 2.54 2.19 1.45 1.25 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 431.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 249.80 24.98 107.69 10.77 
3Starch syrup78.0 239.78 187.03 103.37 80.63 
4Citric acid (E330)91.2 16.48 15.03 7.10 6.48 
5Agar (E406)85.0 9.99 8.49 4.31 3.66 
6Sign up
7Dye—  0.40 —   0.17 —   
Total25.3 74.7 1114.81 832.49 480.60 358.89 
Losses 1.5%12.49 5.39 
Output18.0 82.0 1000.00 820.00 431.10 353.51 
Losses before baking/boiling, shrinkage 0.75033%74.7 8.36 6.25 3.61 2.69 
Baking/boiling 8.93%98.83 42.60 
Losses after baking/boiling, shrinkage 0.75033%82.0 7.62 6.25 3.28 2.69 
Consolidated recipe, k=1.006397
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 571.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85257.74 257.35 259.39 259.00 
2Chocolate glaze [Skurikhin]99.1 143.70 142.41 144.62 143.32 
3Apple puree [GOST]10.0 107.69 10.77 108.38 10.84 
4Starch syrup78.0 103.37 80.63 104.03 81.14 
5Citric acid (E330)91.2 7.10 6.48 7.15 6.52 
6Sign up85.0 4.31 3.66 4.33 3.68 
7Citrus essence—  0.22 —   0.22 —   
8Dye—  0.17 —   0.17 —   
Total624.30 501.30 628.29 504.51 
Total phase loss 1.6%7.89 
Other losses 0.64%3.21 
General losses 2.2%11.10 
Output86.3 571.90 493.41 571.90 493.41