KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №079 "Blueberry" marmalade

No. 079
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 693.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2water—  138.26 —   95.90 —   
3Granulated sugar (for sprinkling)99.8586.60 86.47 60.07 59.98 
4Starch syrup78.0 76.40 59.59 52.99 41.33 
5Blueberry supply70.0 73.70 51.59 51.12 35.78 
6Sign up
7Sodium lactate (E325)40.0 6.00 2.40 4.16 1.66 
8Citric acid (E330)91.2 5.40 4.92 3.75 3.42 
9Strawberry essence—  0.13 —   0.090—   
Total18.0 82.0 1019.79 836.23 707.33 580.01 
Losses 1.9%16.23 11.26 
Output18.0 82.0 1000.00 820.00 568.75 
Losses before baking/boiling, shrinkage 0.97031%82.0 9.90 8.11 6.86 5.63 
Losses after baking/boiling, shrinkage 0.97031%82.0 9.90 8.11 6.86 5.63 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 693.6 kg finished product
in kind
in solids
1Sign up99.85489.61 488.88 
2water—  95.90 —   
3Starch syrup78.0 52.99 41.33 
4Blueberry supply70.0 51.12 35.78 
5Citrus pectin (E440)92.0 9.71 8.93 
6Sign up40.0 4.16 1.66 
7Citric acid (E330)91.2 3.75 3.42 
8Strawberry essence—  0.090—   
Total707.33 580.01 
General losses 1.9%11.26 
Output82.0 693.60 568.75