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 → No. 094 Black currant marmalade → No. 094 → Technological map

Technological map No. 094 Black currant marmalade

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.4828 kg
finished product, g
in kind
in solids
Sign up99.85219.1 218.8 
Blackcurrant supply70.0 79.7 55.8 
Starch syrup78.0 72.4 56.5 
Granulated sugar (for sprinkling)99.8560.8 60.7 
water—  43.2 —  
Sign up40.0 7.2 2.9 
Citrus pectin (E440)92.0 5.7 5.2 
Citric acid (E330)91.2 4.2 3.8 
Total Raw492.3 403.7 
Output finished product82.0 395.9 
Humidity18.0 +3.0 -1.0%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - No. 094 Black currant marmalade
  3. Packaging, labeling, storage and transportation.

  1. Preparation of raw materials for production.

    2. The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.

  2. Preparation - No. 094 Black currant marmalade

  3. Packaging, labeling, storage and transportation.

    4. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on No. 094 Black currant marmalade contained in handbooks:

calculations, forms, documents: