KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe No. 013 Pat "Apple"

No. 013
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 990.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 515.50 51.55 510.55 51.06 
3Granulated sugar (for sprinkling)99.85173.00 172.74 171.34 171.08 
4Citric acid (E330)91.2 2.70 2.46 2.67 2.44 
5Fruit essence—  0.90 —   0.89 —   
Total33.8 66.2 1381.10 914.72 1367.84 905.94 
Losses 3.8%34.72 34.39 
Output12.0 88.0 1000.00 880.00 871.55 
Losses before baking/boiling, shrinkage 1.89782%66.2 26.21 17.36 25.96 17.19 
Baking/boiling 24.74%335.16 331.94 
Losses after baking/boiling, shrinkage 1.89782%88.0 19.73 17.36 19.54 17.19 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 990.4 kg finished product
in kind
in solids
1Sign up99.85853.72 852.44 
2Apple puree [GOST]10.0 510.55 51.06 
3Citric acid (E330)91.2 2.67 2.44 
4Fruit essence—  0.89 —   
Total1367.84 905.94 
General losses 3.8%34.39 
Output88.0 990.40 871.55