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 → agar carved → №102 Marmalade "Rainbow" → Ready marmalade → Consolidated recipe

Consolidated recipe №102 Marmalade "Rainbow"

Ready marmalade
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 753.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (for sprinkling)99.8548.60 48.53 36.62 36.56 
Total21.9 78.1 1021.76 797.86 769.79 601.11 
Losses 1.0%7.86 5.92 
Output21.0 79.0 1000.00 790.00 595.19 
Losses before baking/boiling, shrinkage 0.49259%78.1 5.03 3.93 3.79 2.96 
Baking/boiling 1.16%11.75 8.85 
Losses after baking/boiling, shrinkage 0.49259%79.0 4.97 3.93 3.75 2.96 
List of recipes
Marmalade layer
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 733.18 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Middle layer77.0 335.77 258.54 246.18 189.56 
Total23.0 77.0 1007.39 775.69 738.60 568.72 
Losses 0.73%5.69 4.17 
Output23.0 77.0 1000.00 770.00 733.18 564.55 
Losses before baking/boiling, shrinkage 0.36679%77.0 3.70 2.85 2.71 2.09 
Losses after baking/boiling, shrinkage 0.36679%77.0 3.70 2.85 2.71 2.09 
Top and bottom layers
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 492.42 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 195.84 152.76 96.44 75.22 
3Concentrated apple juice70.0 145.35 101.74 71.57 50.10 
4water—  136.29 —   67.11 —   
5Berry supply70.0 19.67 13.77 9.69 6.78 
6Sign up
7Essence—  0.15 —   0.074—   
Total23.0 77.0 1006.03 774.65 495.39 381.45 
Losses 0.6%4.65 2.29 
Output23.0 77.0 1000.00 770.00 492.42 379.16 
Losses before baking/boiling, shrinkage 0.29986%77.0 3.02 2.32 1.49 1.14 
Losses after baking/boiling, shrinkage 0.29986%77.0 3.02 2.32 1.49 1.14 
Middle layer
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 246.18 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 189.73 147.99 46.71 36.43 
3water—  160.67 —   39.55 —   
4Raw egg white12.0 30.60 3.67 7.53 0.90 
5Agar (E406)85.0 9.18 7.80 2.26 1.92 
6Sign up
7Vanilla essence—  0.15 —   0.037—   
Total23.0 77.0 1010.11 777.79 248.67 191.47 
Losses 1.0%7.79 1.92 
Output23.0 77.0 1000.00 770.00 246.18 189.56 
Losses before baking/boiling, shrinkage 0.50048%77.0 5.06 3.89 1.24 0.96 
Losses after baking/boiling, shrinkage 0.50048%77.0 5.06 3.89 1.24 0.96 
Consolidated recipe, k=1.003639
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 753.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85432.92 432.27 434.49 433.84 
2Starch syrup78.0 143.14 111.65 143.66 112.06 
3water—  106.67 —   107.06 —   
4Concentrated apple juice70.0 71.57 50.10 71.83 50.28 
5Berry supply70.0 9.69 6.78 9.72 6.80 
6Sign up85.0 7.53 6.40 7.56 6.43 
7Raw egg white12.0 7.53 0.90 7.56 0.91 
8Citric acid (E330)91.2 1.51 1.37 1.51 1.38 
9Essence—  0.074—   0.074—   
10Vanilla essence—  0.037—   0.037—   
Total780.67 609.48 783.51 611.70 
Total phase loss 2.3%14.30 
Other losses 0.36%2.22 
General losses 2.7%16.52 
Output79.0 753.40 595.19 753.40 595.19 
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 №102 Marmalade "Rainbow" contained in handbooks:

calculations, forms, documents: