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
All groups → All products → Marmalade → Jelly marmalade → molded on agaroid → №071 Marmalade "Tyumen anniversary" → No. 071 → Consolidated recipe

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 65.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 151.00 117.78 9.91 7.73 
3Rowan black-fruited, mashed with sugar54.0 100.00 54.00 6.56 3.54 
4Granulated sugar (for sprinkling)99.8595.60 95.46 6.27 6.26 
5water—  93.59 —   6.14 —   
6Sign up
7Citric acid (E330)91.2 9.00 8.21 0.59 0.54 
8Disodium phosphate (E339(ii))39.7 8.00 3.18 0.52 0.21 
9Fruit essence—  0.13 —   0.009—   
Total18.0 82.0 1019.82 836.25 66.90 54.86 
Losses 1.9%16.25 1.07 
Output18.0 82.0 1000.00 820.00 53.79 
Losses before baking/boiling, shrinkage 0.97175%82.0 9.91 8.13 0.65 0.53 
Losses after baking/boiling, shrinkage 0.97175%82.0 9.91 8.13 0.65 0.53 
List of recipes
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 65.6 kg finished product
in kind
in solids
1Sign up99.8541.39 41.33 
2Starch syrup78.0 9.91 7.73 
3Rowan black-fruited, mashed with sugar54.0 6.56 3.54 
4water—  6.14 —   
5Agaroid85.0 1.78 1.51 
6Sign up91.2 0.59 0.54 
7Disodium phosphate (E339(ii))39.7 0.52 0.21 
8Fruit essence—  0.009—   
Total66.90 54.86 
General losses 1.9%1.07 
Output82.0 65.60 53.79 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on №071 Marmalade "Tyumen anniversary" contained in handbooks:

calculations, forms, documents: