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 citrus pectin → №081 "Jelly mold" marmalade → No. 081 → Consolidated recipe

Consolidated recipe №081 "Jelly mold" marmalade

No. 081
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 169.70 132.37 3.00 2.34 
3water—  136.41 —   2.41 —   
4Granulated sugar (for sprinkling)99.8586.60 86.47 1.53 1.53 
5Citrus pectin (E440)92.0 13.00 11.96 0.23 0.21 
6Sign up
7Citric acid (E330)91.2 8.60 7.84 0.15 0.14 
8Dye—  0.60 —   0.011—   
9Essence—  0.40 —   0.007—   
Total18.0 82.0 1019.81 836.25 18.05 14.80 
Losses 1.9%16.25 0.29 
Output18.0 82.0 1000.00 820.00 14.51 
Losses before baking/boiling, shrinkage 0.97146%82.0 9.91 8.12 0.18 0.14 
Losses after baking/boiling, shrinkage 0.97146%82.0 9.91 8.12 0.18 0.14 
List of recipes
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 17.7 kg finished product
in kind
in solids
1Sign up99.8512.06 12.04 
2Starch syrup78.0 3.00 2.34 
3water—  2.41 —   
4Citrus pectin (E440)92.0 0.23 0.21 
5Sodium lactate (E325)40.0 0.18 0.071
6Sign up91.2 0.15 0.14 
7Dye—  0.011—   
8Essence—  0.007—   
Total18.05 14.80 
General losses 1.9%0.29 
Output82.0 17.70 14.51 
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 №081 "Jelly mold" marmalade contained in handbooks:

calculations, forms, documents: