KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №041 Fruit jelly "Yablonka"

No. 041
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 795.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 450.00 45.00 358.02 35.80 
3Granulated sugar (for sprinkling)99.8586.60 86.47 68.90 68.80 
4Lactic acid (E270)40.0 11.00 4.40 8.75 3.50 
5Citrus pectin (E440)92.0 5.40 4.97 4.30 3.95 
6Sign up
7Dye—  1.00 —   0.80 —   
8Essence—  0.18 —   0.14 —   
Total33.3 66.7 1252.98 836.20 996.87 665.28 
Losses 1.9%16.20 12.89 
Output18.0 82.0 1000.00 820.00 652.39 
Losses before baking/boiling, shrinkage 0.96843%66.7 12.13 8.10 9.65 6.44 
Baking/boiling 18.61%230.97 183.76 
Losses after baking/boiling, shrinkage 0.96843%82.0 9.88 8.10 7.86 6.44 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 795.6 kg finished product
in kind
in solids
1Sign up99.85621.68 620.75 
2Apple puree [GOST]10.0 358.02 35.80 
3Lactic acid (E270)40.0 8.75 3.50 
4Citrus pectin (E440)92.0 4.30 3.95 
5Sodium lactate (E325)40.0 3.18 1.27 
6Sign up—  0.80 —   
7Essence—  0.14 —   
Total996.87 665.28 
General losses 1.9%12.89 
Output82.0 795.60 652.39