KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №063 Marmalade "Volgogradsky"

No. 063
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 116.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2water—  116.62 —   13.61 —   
3Starch syrup78.0 100.00 78.00 11.67 9.10 
4Granulated sugar (for sprinkling)99.8586.60 86.47 10.11 10.09 
5Apple podvarka69.0 60.00 41.40 7.00 4.83 
6Sign up
7Agaroid85.0 26.00 22.10 3.03 2.58 
8Sodium lactate (E325)40.0 14.50 5.80 1.69 0.68 
9Citric acid (E330)91.2 9.10 8.30 1.06 0.97 
10Elderberry dye35.0 3.50 1.22 0.41 0.14 
11Sign up
Total18.0 82.0 1019.92 836.33 119.02 97.60 
Losses 2.0%16.33 1.91 
Output18.0 82.0 1000.00 820.00 95.69 
Losses before baking/boiling, shrinkage 0.97655%82.0 9.96 8.17 1.16 0.95 
Losses after baking/boiling, shrinkage 0.97655%82.0 9.96 8.17 1.16 0.95 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 116.7 kg finished product
in kind
in solids
1Sign up99.8577.00 76.88 
2water—  13.61 —   
3Starch syrup78.0 11.67 9.10 
4Apple podvarka69.0 7.00 4.83 
5Cherry podvarka69.0 3.50 2.42 
6Sign up85.0 3.03 2.58 
7Sodium lactate (E325)40.0 1.69 0.68 
8Citric acid (E330)91.2 1.06 0.97 
9Elderberry dye35.0 0.41 0.14 
10Cherry essence—  0.047—   
Total119.02 97.60 
General losses 2.0%1.91 
Output82.0 116.70 95.69