KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Body recipe

Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 627 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Raspberry podvarka69.0 111.80 77.14 70.10 48.37 
3Watering syrup80.0 56.00 44.80 35.11 28.09 
4Granulated sugar99.853.00 3.00 1.88 1.88 
5Citric acid (E330)98.0 2.80 2.74 1.76 1.72 
Total4.6 95.4 1030.90 983.70 646.37 616.78 
Losses 0.68%6.70 4.20 
Output2.3 97.7 1000.00 977.00 612.58 
Losses before baking/boiling, shrinkage 0.34033%95.4 3.51 3.35 2.20 2.10 
Baking/boiling 2.33%23.96 15.03 
Losses after baking/boiling, shrinkage 0.34033%97.7 3.43 3.35 2.15 2.10 
Watering syrup Recipe No. 1 (dry 80%)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 35.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 15.87 12.38 
3water—  100.87 —   3.54 —   
Total20.0 80.0 1005.07 804.06 35.29 28.23 
Losses 0.5%4.06 0.14 
Output20.0 80.0 1000.00 800.00 35.11 28.09 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0890.071
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0890.071
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 627 kg finished product
in kind
in solids
1Sign up99.85537.53 536.72 
2Raspberry podvarka69.0 70.10 48.37 
3Granulated sugar99.8517.76 17.73 
4Starch syrup78.0 15.87 12.38 
5water—  3.54 —   
6Sign up98.0 1.76 1.72 
Total646.55 616.92 
General losses 0.7%4.34 
Output97.7 627.00 612.58