KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №106 "Shermukshnu" marmalade

No. 106
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 252.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 206.70 161.23 52.17 40.69 
3Rowan puree10.0 198.00 19.80 49.98 5.00 
4Granulated sugar (for sprinkling)99.85110.00 109.84 27.76 27.72 
5Citric acid (E330)91.2 12.70 11.58 3.21 2.92 
6Sign up
7Vanilla essence—  1.00 —   0.25 —   
Total21.5 78.5 1065.30 836.74 268.88 211.19 
Losses 2.0%16.74 4.23 
Output18.0 82.0 1000.00 820.00 206.97 
Losses before baking/boiling, shrinkage 1.00038%78.5 10.66 8.37 2.69 2.11 
Baking/boiling 4.21%44.43 11.22 
Losses after baking/boiling, shrinkage 1.00038%82.0 10.21 8.37 2.58 2.11 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 252.4 kg finished product
in kind
in solids
1Sign up99.85160.22 159.98 
2Starch syrup78.0 52.17 40.69 
3Rowan puree10.0 49.98 5.00 
4Citric acid (E330)91.2 3.21 2.92 
5Agar (E406)85.0 3.05 2.60 
6Sign up—  0.25 —   
Total268.88 211.19 
General losses 2.0%4.23 
Output82.0 252.40 206.97