KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №058 "Buttercup" marmalade

No. 058
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 199.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2water—  180.04 —   35.90 —   
3Starch syrup78.0 101.50 79.17 20.24 15.79 
4Granulated sugar (for sprinkling)99.8586.60 86.47 17.27 17.24 
5Furcellaria Agar85.0 20.00 17.00 3.99 3.39 
6Sign up
7Sodium lactate (E325)40.0 10.00 4.00 1.99 0.80 
8Lemon oil—  0.30 —   0.060—   
9Yellow paint—  0.30 —   0.060—   
Total21.0 79.0 1019.74 805.59 203.34 160.64 
Losses 1.9%15.59 3.11 
Output21.0 79.0 1000.00 790.00 157.53 
Losses before baking/boiling, shrinkage 0.96778%79.0 9.87 7.80 1.97 1.55 
Losses after baking/boiling, shrinkage 0.96778%79.0 9.87 7.80 1.97 1.55 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 199.4 kg finished product
in kind
in solids
1Sign up99.85138.52 138.32 
2water—  35.90 —   
3Starch syrup78.0 20.24 15.79 
4Furcellaria Agar85.0 3.99 3.39 
5Citric acid (E330)91.2 2.57 2.35 
6Sign up40.0 1.99 0.80 
7Lemon oil—  0.060—   
8Yellow paint—  0.060—   
Total203.34 160.64 
General losses 1.9%3.11 
Output79.0 199.40 157.53