KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №075 "Apricot liqueur"

No. 075
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 755.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 353.58 350.40 266.99 264.59 
Total15.9 84.1 1010.15 849.39 762.76 641.38 
Losses 1.0%8.53 6.44 
Output15.9 84.1 1000.00 840.86 634.93 
Losses before baking/boiling, shrinkage 0.5024%84.1 5.08 4.27 3.83 3.22 
Losses after baking/boiling, shrinkage 0.5024%84.1 5.08 4.27 3.83 3.22 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 495.78 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apricot tincture—  148.73 —   73.74 —   
3Apricot puree10.0 121.40 12.14 60.19 6.02 
4Alcohol—  37.27 —   18.48 —   
Total27.6 72.4 1074.30 777.89 532.61 385.66 
Losses 2.3%17.89 8.87 
Output24.0 76.0 1000.00 760.00 495.78 376.79 
Losses before baking/boiling, shrinkage 1.14988%72.4 12.35 8.94 6.12 4.43 
Baking/boiling 4.73%50.18 24.88 
Losses after baking/boiling, shrinkage 1.14988%76.0 11.77 8.94 5.84 4.43 
Consolidated recipe, k=1.008728
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 755.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85380.21 379.64 383.53 382.95 
2Chocolate glaze [Skurikhin]99.1 266.99 264.59 269.32 266.89 
3Apricot tincture—  73.74 —   74.38 —   
4Apricot puree10.0 60.19 6.02 60.71 6.07 
5Alcohol—  18.48 —   18.64 —   
Total799.60 650.24 806.58 655.92 
Total phase loss 2.4%15.31 
Other losses 0.87%5.68 
General losses 3.2%20.99 
Output84.1 755.10 634.93 755.10 634.93