KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 094 Black currant marmalade

No. 094
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 430.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Blackcurrant supply70.0 165.10 115.57 71.06 49.74 
3Starch syrup78.0 150.00 117.00 64.56 50.36 
4Granulated sugar (for sprinkling)99.85126.00 125.81 54.23 54.15 
5water—  89.47 —   38.51 —   
6Sign up
7Citrus pectin (E440)92.0 11.80 10.86 5.08 4.67 
8Citric acid (E330)91.2 8.70 7.93 3.74 3.41 
Total18.0 82.0 1019.87 836.29 438.95 359.94 
Losses 1.9%16.29 7.01 
Output18.0 82.0 1000.00 820.00 352.93 
Losses before baking/boiling, shrinkage 0.97399%82.0 9.93 8.15 4.28 3.51 
Losses after baking/boiling, shrinkage 0.97399%82.0 9.93 8.15 4.28 3.51 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 430.4 kg finished product
in kind
in solids
1Sign up99.85249.55 249.17 
2Blackcurrant supply70.0 71.06 49.74 
3Starch syrup78.0 64.56 50.36 
4water—  38.51 —   
5Sodium lactate (E325)40.0 6.46 2.58 
6Sign up92.0 5.08 4.67 
7Citric acid (E330)91.2 3.74 3.41 
Total438.95 359.94 
General losses 1.9%7.01 
Output82.0 430.40 352.93