KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 104 Marmalade "Three-layer"

Ready marmalade
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 865.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (for sprinkling)99.85110.00 109.84 95.20 95.06 
Total24.3 75.7 1093.97 828.13 946.83 716.75 
Losses 1.0%8.13 7.04 
Output18.0 82.0 1000.00 820.00 709.71 
Losses before baking/boiling, shrinkage 0.49105%75.7 5.37 4.07 4.65 3.52 
Baking/boiling 7.68%83.64 72.39 
Losses after baking/boiling, shrinkage 0.49105%82.0 4.96 4.07 4.29 3.52 
Marmalade layer
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 851.63 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Middle layer73.0 335.75 245.10 285.93 208.73 
Total27.0 73.0 1007.38 735.39 857.91 626.28 
Losses 0.73%5.39 4.59 
Output27.0 73.0 1000.00 730.00 851.63 621.69 
Losses before baking/boiling, shrinkage 0.3663%73.0 3.69 2.69 3.14 2.29 
Losses after baking/boiling, shrinkage 0.3663%73.0 3.69 2.69 3.14 2.29 
Top and bottom layers
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 571.98 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  132.63 —   75.86 —   
3Apple puree [GOST]10.0 109.40 10.94 62.57 6.26 
4Starch syrup78.0 100.32 78.25 57.38 44.76 
5Lactic acid (E270)40.0 24.60 9.84 14.07 5.63 
6Sign up
7Different dye—  0.74 —   0.42 —   
8The essence is different—  0.23 —   0.13 —   
Total27.0 73.0 1006.19 734.52 575.52 420.13 
Losses 0.62%4.52 2.58 
Output27.0 73.0 1000.00 730.00 571.98 417.54 
Losses before baking/boiling, shrinkage 0.30759%73.0 3.09 2.26 1.77 1.29 
Losses after baking/boiling, shrinkage 0.30759%73.0 3.09 2.26 1.77 1.29 
Middle layer
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 285.93 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  114.69 —   32.79 —   
3Apple puree [GOST]10.0 109.56 10.96 31.33 3.13 
4Starch syrup78.0 100.50 78.39 28.74 22.41 
5Lactic acid (E270)40.0 24.67 9.87 7.05 2.82 
6Sign up
7Agar (E406)85.0 12.23 10.40 3.50 2.97 
8Vanilla essence—  0.30 —   0.086—   
Total27.0 73.0 1011.17 738.15 289.13 211.06 
Losses 1.1%8.15 2.33 
Output27.0 73.0 1000.00 730.00 285.93 208.73 
Losses before baking/boiling, shrinkage 0.55212%73.0 5.58 4.08 1.60 1.17 
Losses after baking/boiling, shrinkage 0.55212%73.0 5.58 4.08 1.60 1.17 
Consolidated recipe, k=1.004339
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 865.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85632.48 631.53 635.22 634.27 
2water—  108.65 —   109.13 —   
3Apple puree [GOST]10.0 93.90 9.39 94.31 9.43 
4Starch syrup78.0 86.12 67.17 86.49 67.46 
5Lactic acid (E270)40.0 21.12 8.45 21.22 8.49 
6Sign up85.0 10.52 8.94 10.57 8.98 
7Raw egg white12.0 6.41 0.77 6.44 0.77 
8Different dye—  0.42 —   0.43 —   
9The essence is different—  0.13 —   0.13 —   
10Vanilla essence—  0.086—   0.086—   
Total959.85 726.25 964.01 729.40 
Total phase loss 2.3%16.54 
Other losses 0.43%3.15 
General losses 2.7%19.69 
Output82.0 865.50 709.71 865.50 709.71