KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 055 "Jelly mold" marmalade

No. 055
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 486.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 181.90 141.88 88.51 69.04 
3water—  119.95 —   58.37 —   
4Granulated sugar (for sprinkling)99.8586.60 86.47 42.14 42.08 
5Lactic acid (E270)40.0 21.00 8.40 10.22 4.09 
6Sign up
7Sodium lactate (E325)40.0 10.50 4.20 5.11 2.04 
8Different dye—  0.50 —   0.24 —   
9Essence—  0.40 —   0.19 —   
Total18.0 82.0 1019.85 836.28 496.26 406.93 
Losses 1.9%16.28 7.92 
Output18.0 82.0 1000.00 820.00 399.01 
Losses before baking/boiling, shrinkage 0.97316%82.0 9.92 8.14 4.83 3.96 
Losses after baking/boiling, shrinkage 0.97316%82.0 9.92 8.14 4.83 3.96 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 486.6 kg finished product
in kind
in solids
1Sign up99.85324.51 324.03 
2Starch syrup78.0 88.51 69.04 
3water—  58.37 —   
4Lactic acid (E270)40.0 10.22 4.09 
5Furcellaria Agar85.0 9.10 7.73 
6Sign up40.0 5.11 2.04 
7Different dye—  0.24 —   
8Essence—  0.19 —   
Total496.26 406.93 
General losses 1.9%7.92 
Output82.0 486.60 399.01