KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 176 "Fruit roasted nuts with candied fruits"

No. 176
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 403.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 301.50 298.79 121.59 120.50 
Total8.2 91.8 1005.02 922.81 405.32 372.17 
Losses 0.5%4.61 1.86 
Output8.2 91.8 1000.00 918.20 370.31 
Losses before baking/boiling, shrinkage 0.24975%91.8 2.51 2.30 1.01 0.93 
Losses after baking/boiling, shrinkage 0.24975%91.8 2.51 2.30 1.01 0.93 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 283.73 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8520.03 20.00 5.68 5.67 
Total11.3 88.7 1009.81 895.96 286.51 254.21 
Losses 1.0%8.96 2.54 
Output11.3 88.7 1000.00 887.00 283.73 251.67 
Losses before baking/boiling, shrinkage 0.49976%88.7 5.05 4.48 1.43 1.27 
Baking/boiling -0.03%-0.28 -0.081
Losses after baking/boiling, shrinkage 0.49976%88.7 5.05 4.48 1.43 1.27 
Fruit and nut mass in candy No. 176
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 280.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 550.60 55.06 154.62 15.46 
3Roasted kernels97.5 183.55 178.96 51.55 50.26 
4Candied orange or tangerine82.0 134.29 110.12 37.71 30.92 
5Essence tangerine—  0.70 —   0.20 —   
Total37.0 63.0 1419.77 893.94 398.71 251.05 
Losses 1.0%8.94 2.51 
Output11.5 88.5 1000.00 885.00 280.83 248.53 
Losses before baking/boiling, shrinkage 0.50021%63.0 7.10 4.47 1.99 1.26 
Baking/boiling 28.85%407.62 114.47 
Losses after baking/boiling, shrinkage 0.50021%88.5 5.05 4.47 1.42 1.26 
Candied orange or tangerine Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 37.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total30.0 70.0 1189.27 832.49 44.85 31.40 
Losses 1.5%12.49 0.47 
Output18.0 82.0 1000.00 820.00 37.71 30.92 
Losses before baking/boiling, shrinkage 0.7501%70.0 8.92 6.24 0.34 0.24 
Baking/boiling 14.63%172.73 6.51 
Losses after baking/boiling, shrinkage 0.7501%82.0 7.62 6.24 0.29 0.24 
Consolidated recipe, k=1.005594
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 403.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85154.63 154.40 155.50 155.27 
2Apple puree [GOST]10.0 154.62 15.46 155.49 15.55 
3Chocolate glaze [Skurikhin]99.1 121.59 120.50 122.28 121.17 
4Roasted kernels97.5 51.55 50.26 51.83 50.54 
5Orange or tangerine in syrup70.0 44.85 31.40 45.10 31.57 
6Sign up99.855.68 5.67 5.71 5.71 
7Essence tangerine—  0.20 —   0.20 —   
Total533.13 377.69 536.11 379.80 
Total phase loss 2.0%7.38 
Other losses 0.56%2.11 
General losses 2.5%9.50 
Output91.8 403.30 370.31 403.30 370.31