KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Consolidated recipe: №065 Jelly jelly marmalade

No. 065
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 330.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 255.40 199.21 84.33 65.78 
3water—  111.40 —   36.79 —   
4Granulated sugar (for sprinkling)99.8586.60 86.47 28.60 28.55 
5Agaroid85.0 27.00 22.95 8.92 7.58 
6Sign up
7Citric acid (E330)91.2 12.80 11.67 4.23 3.85 
8Dye—  0.50 —   0.17 —   
9Essence—  0.40 —   0.13 —   
Total18.0 82.0 1019.80 836.24 336.74 276.13 
Losses 1.9%16.24 5.36 
Output18.0 82.0 1000.00 820.00 270.76 
Losses before baking/boiling, shrinkage 0.97099%82.0 9.90 8.12 3.27 2.68 
Losses after baking/boiling, shrinkage 0.97099%82.0 9.90 8.12 3.27 2.68 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 330.2 kg finished product
in kind
in solids
1Sign up99.85197.23 196.93 
2Starch syrup78.0 84.33 65.78 
3water—  36.79 —   
4Agaroid85.0 8.92 7.58 
5Sodium lactate (E325)40.0 4.95 1.98 
6Sign up91.2 4.23 3.85 
7Dye—  0.17 —   
8Essence—  0.13 —   
Total336.74 276.13 
General losses 1.9%5.36 
Output82.0 330.20 270.76