KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №086 Marmalade "Polyushko"

No. 086
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 799.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (in jelly)99.85366.90 366.35 293.48 293.04 
3Starch syrup78.0 109.90 85.72 87.91 68.57 
4Granulated sugar (for sprinkling)99.8586.60 86.47 69.27 69.17 
5water—  37.59 —   30.07 —   
6Sign up
7Citrus pectin (E440)92.0 14.70 13.52 11.76 10.82 
8Sodium lactate (E325)40.0 9.00 3.60 7.20 2.88 
Total19.2 80.8 1019.29 823.59 815.33 658.79 
Losses 1.9%15.59 12.47 
Output19.2 80.8 1000.00 808.00 646.32 
Losses before baking/boiling, shrinkage 0.94645%80.8 9.65 7.79 7.72 6.24 
Losses after baking/boiling, shrinkage 0.94645%80.8 9.65 7.79 7.72 6.24 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 799.9 kg finished product
in kind
in solids
1Sign up99.85362.75 362.21 
2Carrot cooking69.0 303.64 209.51 
3Starch syrup78.0 87.91 68.57 
4water—  30.07 —   
5Lactic acid (E270)40.0 12.00 4.80 
6Sign up92.0 11.76 10.82 
7Sodium lactate (E325)40.0 7.20 2.88 
Total815.33 658.79 
General losses 1.9%12.47 
Output80.8 799.90 646.32