KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 024 Aly

No. 024
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 102.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 412.00 41.20 42.31 4.23 
3Granulated sugar (for sprinkling)99.8570.70 70.59 7.26 7.25 
4Dried almond kernel96.0 70.60 67.78 7.25 6.96 
5Apple puree [GOST]10.0 59.00 5.90 6.06 0.61 
6Sign up
7Citric acid (E330)91.2 3.20 2.92 0.33 0.30 
8Essence apricot—  2.40 —   0.25 —   
Total32.2 67.8 1359.90 921.54 139.66 94.64 
Losses 4.5%41.54 4.27 
Output12.0 88.0 1000.00 880.00 90.38 
Losses before baking/boiling, shrinkage 2.25386%67.8 30.65 20.77 3.15 2.13 
Baking/boiling 22.99%305.65 31.39 
Losses after baking/boiling, shrinkage 2.25386%88.0 23.60 20.77 2.42 2.13 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 102.7 kg finished product
in kind
in solids
1Sign up99.8579.83 79.71 
2Apricot puree10.0 42.31 4.23 
3Dried almond kernel96.0 7.25 6.96 
4Apple puree [GOST]10.0 6.06 0.61 
5Starch syrup78.0 3.64 2.84 
6Sign up91.2 0.33 0.30 
7Essence apricot—  0.25 —   
Total139.66 94.64 
General losses 4.5%4.27 
Output88.0 102.70 90.38