KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №077 "Grape" marmalade

No. 077
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 971.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 120.10 93.68 116.63 90.97 
3water—  118.99 —   115.55 —   
4Concentrated grape juice70.0 100.00 70.00 97.11 67.98 
5Granulated sugar (for sprinkling)99.8586.60 86.47 84.10 83.97 
6Sign up
7Sodium lactate (E325)40.0 9.00 3.60 8.74 3.50 
8Citric acid (E330)91.2 8.60 7.84 8.35 7.62 
Total18.0 82.0 1019.89 836.31 990.41 812.14 
Losses 1.9%16.31 15.83 
Output18.0 82.0 1000.00 820.00 796.30 
Losses before baking/boiling, shrinkage 0.97488%82.0 9.94 8.15 9.66 7.92 
Losses after baking/boiling, shrinkage 0.97488%82.0 9.94 8.15 9.66 7.92 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 971.1 kg finished product
in kind
in solids
1Sign up99.85631.41 630.46 
2Starch syrup78.0 116.63 90.97 
3water—  115.55 —   
4Concentrated grape juice70.0 97.11 67.98 
5Citrus pectin (E440)92.0 12.62 11.61 
6Sign up40.0 8.74 3.50 
7Citric acid (E330)91.2 8.35 7.62 
Total990.41 812.14 
General losses 1.9%15.83 
Output82.0 971.10 796.30