KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №110 "Mimosa"

No. 110
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 747.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 403.63 400.00 301.83 299.12 
Total13.0 87.0 1009.07 878.29 754.58 656.79 
Losses 0.9%7.89 5.90 
Output13.0 87.0 1000.00 870.40 650.89 
Losses before baking/boiling, shrinkage 0.44942%87.0 4.54 3.95 3.39 2.95 
Losses after baking/boiling, shrinkage 0.44942%87.0 4.54 3.95 3.39 2.95 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 452.75 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple podvarka (boiled)80.0 350.16 280.13 158.53 126.83 
3Glucose91.0 177.64 161.65 80.43 73.19 
4Raw egg white12.0 58.25 6.99 26.37 3.16 
5Citric acid (E330)91.2 4.55 4.15 2.06 1.88 
6Sign up
7Dye tartrazan diluted 5%—  0.10 —   0.045—   
Total24.1 75.9 1064.12 807.76 481.78 365.71 
Losses 2.2%17.76 8.04 
Output21.0 79.0 1000.00 790.00 452.75 357.67 
Losses before baking/boiling, shrinkage 1.09934%75.9 11.70 8.88 5.30 4.02 
Baking/boiling 3.91%41.18 18.64 
Losses after baking/boiling, shrinkage 1.09934%79.0 11.24 8.88 5.09 4.02 
Agar syrup (candy) in candy No. 110
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 214.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 406.12 316.77 86.99 67.85 
3water—  205.51 —   44.02 —   
4Agar (E406)85.0 20.82 17.70 4.46 3.79 
Total28.4 71.6 1052.38 753.77 225.43 161.46 
Losses 0.5%3.77 0.81 
Output25.0 75.0 1000.00 750.00 214.20 160.65 
Losses before baking/boiling, shrinkage 0.25012%71.6 2.63 1.89 0.56 0.40 
Baking/boiling 4.5%47.24 10.12 
Losses after baking/boiling, shrinkage 0.25012%75.0 2.51 1.89 0.54 0.40 
Apple podvarka (boiled) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 158.53 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.94 807.26 185.48 127.98 
Losses 0.9%7.26 1.15 
Output20.0 80.0 1000.00 800.00 158.53 126.83 
Losses before baking/boiling, shrinkage 0.44958%69.0 5.26 3.63 0.83 0.58 
Baking/boiling 13.75%160.14 25.39 
Losses after baking/boiling, shrinkage 0.44958%80.0 4.54 3.63 0.72 0.58 
Consolidated recipe, k=1.005304
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 747.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 301.83 299.12 303.44 300.70 
2Apple podvarka69.0 185.48 127.98 186.46 128.66 
3Granulated sugar99.8589.95 89.82 90.43 90.29 
4Starch syrup78.0 86.99 67.85 87.45 68.21 
5Glucose91.0 80.43 73.19 80.85 73.58 
6Sign up—  44.02 —   44.26 —   
7Raw egg white12.0 26.37 3.16 26.51 3.18 
8Agar (E406)85.0 4.46 3.79 4.48 3.81 
9Citric acid (E330)91.2 2.06 1.88 2.07 1.89 
10Lemon essence—  0.14 —   0.14 —   
11Sign up—  0.045—   0.046—   
Total821.78 666.79 826.13 670.32 
Total phase loss 2.4%15.90 
Other losses 0.53%3.54 
General losses 2.9%19.44 
Output87.0 747.80 650.89 747.80 650.89