KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 014 Pat "Berry"

No. 014
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 69.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 259.00 25.90 18.05 1.81 
3Granulated sugar (for sprinkling)99.85173.00 172.74 12.06 12.04 
4Berry puree10.0 133.00 13.30 9.27 0.93 
5Apple puree [GOST]10.0 129.00 12.90 8.99 0.90 
6Sign up
7Essence—  0.90 —   0.063—   
8Dye—  0.40 —   0.028—   
Total34.0 66.0 1386.50 914.83 96.64 63.76 
Losses 3.8%34.83 2.43 
Output12.0 88.0 1000.00 880.00 61.34 
Losses before baking/boiling, shrinkage 1.90367%66.0 26.39 17.42 1.84 1.21 
Baking/boiling 25.02%340.32 23.72 
Losses after baking/boiling, shrinkage 1.90367%88.0 19.79 17.42 1.38 1.21 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 69.7 kg finished product
in kind
in solids
1Sign up99.8560.10 60.01 
2Apricot puree10.0 18.05 1.81 
3Berry puree10.0 9.27 0.93 
4Apple puree [GOST]10.0 8.99 0.90 
5Citric acid (E330)91.2 0.14 0.13 
6Sign up—  0.063—   
7Dye—  0.028—   
Total96.64 63.76 
General losses 3.8%2.43 
Output88.0 69.70 61.34