KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №053 "Pomegranate" marmalade

No. 053
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 232.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Pomegranate cooking69.0 234.60 161.87 54.45 37.57 
3Starch syrup78.0 205.60 160.37 47.72 37.22 
4Granulated sugar (for sprinkling)99.8586.60 86.47 20.10 20.07 
5water—  62.70 —   14.55 —   
6Sign up
7Citric acid (E330)91.2 8.10 7.39 1.88 1.71 
Total18.0 82.0 1019.70 836.16 236.67 194.07 
Losses 1.9%16.16 3.75 
Output18.0 82.0 1000.00 820.00 190.32 
Losses before baking/boiling, shrinkage 0.96605%82.0 9.85 8.08 2.29 1.87 
Losses after baking/boiling, shrinkage 0.96605%82.0 9.85 8.08 2.29 1.87 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 232.1 kg finished product
in kind
in solids
1Sign up99.85115.86 115.69 
2Pomegranate cooking69.0 54.45 37.57 
3Starch syrup78.0 47.72 37.22 
4water—  14.55 —   
5Furcellaria Agar85.0 2.20 1.87 
6Sign up91.2 1.88 1.71 
Total236.67 194.07 
General losses 1.9%3.75 
Output82.0 232.10 190.32