KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Marmalade → Fruit and berry marmalade → molded → №002 Marmalade "Belarusian in chocolate" → Ready marmalade → Consolidated recipe

Consolidated recipe: №002 Marmalade "Belarusian in chocolate"

Ready marmalade
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 388.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 252.47 250.20 98.16 97.28 
Total18.2 81.8 1010.04 825.95 392.70 321.13 
Losses 1.0%8.25 3.21 
Output18.2 81.8 1000.00 817.70 317.92 
Losses before baking/boiling, shrinkage 0.49948%81.8 5.04 4.13 1.96 1.60 
Baking/boiling -0.01%-0.050-0.020
Losses after baking/boiling, shrinkage 0.49948%81.8 5.05 4.13 1.96 1.60 
List of recipes
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 294.54 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 604.30 60.43 177.99 17.80 
3Apple-pectin paste6.0 247.94 14.88 73.03 4.38 
4Starch syrup78.0 30.80 24.02 9.07 7.08 
5Sodium lactate (E325)40.0 13.20 5.28 3.89 1.56 
6Sign up
7Essence of rum—  0.40 —   0.12 —   
Total50.7 49.3 1570.12 773.93 462.47 227.95 
Losses 1.8%13.93 4.10 
Output24.0 76.0 1000.00 760.00 294.54 223.85 
Losses before baking/boiling, shrinkage 0.8997%49.3 14.13 6.96 4.16 2.05 
Baking/boiling 35.14%546.83 161.07 
Losses after baking/boiling, shrinkage 0.8997%76.0 9.16 6.96 2.70 2.05 
Consolidated recipe, k=1.007757
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 388.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85196.82 196.52 198.34 198.05 
2Apple puree [GOST]10.0 177.99 17.80 179.37 17.94 
3Chocolate glaze [Skurikhin]99.1 98.16 97.28 98.92 98.03 
4Apple-pectin paste6.0 73.03 4.38 73.60 4.42 
5Starch syrup78.0 9.07 7.08 9.14 7.13 
6Sign up40.0 3.89 1.56 3.92 1.57 
7Lactic acid (E270)40.0 1.55 0.62 1.56 0.63 
8Essence of rum—  0.12 —   0.12 —   
Total560.63 325.23 564.98 327.75 
Total phase loss 2.2%7.31 
Other losses 0.77%2.52 
General losses 3.0%9.83 
Output81.8 388.80 317.92 388.80 317.92 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on №002 Marmalade "Belarusian in chocolate" contained in handbooks:

calculations, forms, documents: