KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №036 Marmalade "Vinnytskyi"

No. 036
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 27 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Beet soup69.0 379.60 261.92 10.25 7.07 
3Apple puree [GOST]10.0 200.00 20.00 5.40 0.54 
4Granulated sugar (for sprinkling)99.8586.60 86.47 2.34 2.33 
5Starch syrup78.0 60.00 46.80 1.62 1.26 
6Sign up
7Lactic acid (E270)40.0 12.00 4.80 0.32 0.13 
8Sodium lactate (E325)40.0 9.00 3.60 0.24 0.10 
9Apple essence—  0.25 —   0.007—   
Total28.3 71.7 1151.65 826.11 31.09 22.31 
Losses 2.0%16.11 0.44 
Output19.0 81.0 1000.00 810.00 21.87 
Losses before baking/boiling, shrinkage 0.97519%71.7 11.23 8.06 0.30 0.22 
Baking/boiling 11.44%130.47 3.52 
Losses after baking/boiling, shrinkage 0.97519%81.0 9.95 8.06 0.27 0.22 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 27 kg finished product
in kind
in solids
1Sign up99.8512.88 12.86 
2Beet soup69.0 10.25 7.07 
3Apple puree [GOST]10.0 5.40 0.54 
4Starch syrup78.0 1.62 1.26 
5Citrus pectin (E440)92.0 0.37 0.34 
6Sign up40.0 0.32 0.13 
7Sodium lactate (E325)40.0 0.24 0.10 
8Apple essence—  0.007—   
Total31.09 22.31 
General losses 2.0%0.44 
Output81.0 27.00 21.87