KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 011 Pat "Colored peas"

No. 011
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 954.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 310.00 31.00 295.83 29.58 
3Apple puree [GOST]10.0 213.00 21.30 203.27 20.33 
4Granulated sugar (for sprinkling)99.85173.00 172.74 165.09 164.85 
5Citric acid (E330)91.2 2.10 1.92 2.00 1.83 
6Sign up
7Blue paint—  0.10 —   0.10 —   
8Paint red—  0.10 —   0.10 —   
Total33.8 66.2 1398.50 925.21 1334.59 882.92 
Losses 3.8%35.21 33.60 
Output11.0 89.0 1000.00 890.00 849.33 
Losses before baking/boiling, shrinkage 1.90264%66.2 26.61 17.60 25.39 16.80 
Baking/boiling 25.67%352.11 336.02 
Losses after baking/boiling, shrinkage 1.90264%89.0 19.78 17.60 18.88 16.80 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 954.3 kg finished product
in kind
in solids
1Sign up99.85832.44 831.19 
2Apricot puree10.0 295.83 29.58 
3Apple puree [GOST]10.0 203.27 20.33 
4Citric acid (E330)91.2 2.00 1.83 
5Essence—  0.86 —   
6Sign up—  0.10 —   
7Paint red—  0.10 —   
Total1334.59 882.92 
General losses 3.8%33.60 
Output89.0 954.30 849.33