KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №071 Marmalade "Tyumen anniversary"

No. 071
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 661.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 151.00 117.78 99.93 77.95 
3Rowan black-fruited, mashed with sugar54.0 100.00 54.00 66.18 35.74 
4Granulated sugar (for sprinkling)99.8595.60 95.46 63.27 63.17 
5water—  93.59 —   61.94 —   
6Sign up
7Citric acid (E330)91.2 9.00 8.21 5.96 5.43 
8Disodium phosphate (E339(ii))39.7 8.00 3.18 5.29 2.10 
9Fruit essence—  0.13 —   0.086—   
Total18.0 82.0 1019.82 836.25 674.92 553.43 
Losses 1.9%16.25 10.76 
Output18.0 82.0 1000.00 820.00 542.68 
Losses before baking/boiling, shrinkage 0.97175%82.0 9.91 8.13 6.56 5.38 
Losses after baking/boiling, shrinkage 0.97175%82.0 9.91 8.13 6.56 5.38 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 661.8 kg finished product
in kind
in solids
1Sign up99.85417.60 416.97 
2Starch syrup78.0 99.93 77.95 
3Rowan black-fruited, mashed with sugar54.0 66.18 35.74 
4water—  61.94 —   
5Agaroid85.0 17.93 15.24 
6Sign up91.2 5.96 5.43 
7Disodium phosphate (E339(ii))39.7 5.29 2.10 
8Fruit essence—  0.086—   
Total674.92 553.43 
General losses 1.9%10.76 
Output82.0 661.80 542.68