KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №067 Marmalade "For tea"

No. 067
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 106.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 224.20 174.88 23.79 18.55 
3water—  107.44 —   11.40 —   
4Granulated sugar (for sprinkling)99.8586.60 86.47 9.19 9.17 
5Agaroid85.0 27.00 22.95 2.86 2.44 
6Sign up
7Apple puree [GOST]10.0 10.00 1.00 1.06 0.11 
8Citric acid (E330)91.2 9.90 9.03 1.05 0.96 
9Natural black tea concentrate60.0 7.10 4.26 0.75 0.45 
10Fruit essence—  0.40 —   0.042—   
Total18.0 82.0 1019.74 836.19 108.19 88.72 
Losses 1.9%16.19 1.72 
Output18.0 82.0 1000.00 820.00 87.00 
Losses before baking/boiling, shrinkage 0.96785%82.0 9.87 8.09 1.05 0.86 
Losses after baking/boiling, shrinkage 0.96785%82.0 9.87 8.09 1.05 0.86 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 106.1 kg finished product
in kind
in solids
1Sign up99.8565.70 65.60 
2Starch syrup78.0 23.79 18.55 
3water—  11.40 —   
4Agaroid85.0 2.86 2.44 
5Sodium lactate (E325)40.0 1.54 0.62 
6Sign up10.0 1.06 0.11 
7Citric acid (E330)91.2 1.05 0.96 
8Natural black tea concentrate60.0 0.75 0.45 
9Fruit essence—  0.042—   
Total108.19 88.72 
General losses 1.9%1.72 
Output82.0 106.10 87.00