KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №203 "Blue distance"

No. 203
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 560 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 303.03 300.30 169.70 168.17 
Total29.6 70.4 1010.09 711.10 565.65 398.22 
Losses 1.0%7.10 3.98 
Output29.6 70.4 1000.00 704.00 394.24 
Losses before baking/boiling, shrinkage 0.49946%70.4 5.04 3.55 2.83 1.99 
Losses after baking/boiling, shrinkage 0.49946%70.4 5.04 3.55 2.83 1.99 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 395.95 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cherries taken out of alcohol25.0 299.40 74.85 118.55 29.64 
Total41.9 58.1 1014.68 589.85 401.77 233.55 
Losses 1.5%8.85 3.50 
Output41.9 58.1 1000.00 581.00 395.95 230.05 
Losses before baking/boiling, shrinkage 0.75032%58.1 7.61 4.43 3.01 1.75 
Baking/boiling -0.05%-0.55 -0.22 
Losses after baking/boiling, shrinkage 0.75032%58.1 7.62 4.43 3.02 1.75 
Liquor-jelly mass in candy No. 203
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 283.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  250.31 —   70.89 —   
3Starch syrup78.0 33.95 26.48 9.62 7.50 
4Alcohol—  20.37 —   5.77 —   
5Agaroid85.0 16.96 14.42 4.80 4.08 
6Sign up
7Citrus essence—  0.51 —   0.14 —   
Total28.0 72.0 1011.12 728.00 286.37 206.18 
Losses 1.1%8.00 2.27 
Output28.0 72.0 1000.00 720.00 283.22 203.92 
Losses before baking/boiling, shrinkage 0.54971%72.0 5.56 4.00 1.57 1.13 
Losses after baking/boiling, shrinkage 0.54971%72.0 5.56 4.00 1.57 1.13 
Consolidated recipe, k=1.00917
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 560 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85192.26 191.97 194.03 193.73 
2Chocolate glaze [Skurikhin]99.1 169.70 168.17 171.25 169.71 
3Cherries taken out of alcohol25.0 118.55 29.64 119.64 29.91 
4water—  70.89 —   71.54 —   
5Starch syrup78.0 9.62 7.50 9.70 7.57 
6Sign up—  5.77 —   5.82 —   
7Agaroid85.0 4.80 4.08 4.85 4.12 
8Citric acid (E330)91.2 2.88 2.63 2.91 2.65 
9Citrus essence—  0.14 —   0.15 —   
Total574.61 403.99 579.88 407.69 
Total phase loss 2.4%9.75 
Other losses 0.91%3.70 
General losses 3.3%13.45 
Output70.4 560.00 394.24 560.00 394.24