KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 006 Jellied almonds

No. 006
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 237.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Whole milk (in lipstick)12.0 470.30 56.44 111.88 13.43 
3Granulated sugar (into caramel mass)99.85204.20 203.89 48.58 48.51 
4Dried almond kernel96.0 123.80 118.85 29.45 28.27 
5Starch syrup (into caramel mass)78.0 63.10 49.22 15.01 11.71 
6Sign up
7Starch syrup (in lipstick)78.0 47.10 36.74 11.21 8.74 
8Vanillin (in lipstick)—  0.20 —   0.048—   
Total31.6 68.4 1429.30 977.00 340.03 232.43 
Losses 4.7%46.00 10.94 
Output6.9 93.1 1000.00 931.00 221.48 
Losses before baking/boiling, shrinkage 2.35396%68.4 33.65 23.00 8.00 5.47 
Baking/boiling 26.58%370.95 88.25 
Losses after baking/boiling, shrinkage 2.35396%93.1 24.70 23.00 5.88 5.47 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 237.9 kg finished product
in kind
in solids
1Sign up99.85160.49 160.25 
2Whole milk12.0 111.88 13.43 
3Dried almond kernel96.0 29.45 28.27 
4Starch syrup78.0 26.22 20.45 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 11.94 10.03 
6Sign up—  0.048—   
Total340.03 232.43 
General losses 4.7%10.94 
Output93.1 237.90 221.48