KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №109 Orange marmalade

No. 109
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 824.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 180.00 140.40 148.46 115.80 
3water—  133.48 —   110.09 —   
4Granulated sugar (for sprinkling)99.8586.60 86.47 71.43 71.32 
5Citrus pectin (E440)92.0 18.00 16.56 14.85 13.66 
6Sign up
7Citric acid (E330)91.2 10.60 9.67 8.74 7.97 
8Essence orange—  0.40 —   0.33 —   
9Dye—  0.20 —   0.16 —   
Total18.0 82.0 1020.28 836.63 841.52 690.05 
Losses 2.0%16.63 13.71 
Output18.0 82.0 1000.00 820.00 676.34 
Losses before baking/boiling, shrinkage 0.99371%82.0 10.14 8.31 8.36 6.86 
Losses after baking/boiling, shrinkage 0.99371%82.0 10.14 8.31 8.36 6.86 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 824.8 kg finished product
in kind
in solids
1Sign up99.85549.81 548.99 
2Starch syrup78.0 148.46 115.80 
3water—  110.09 —   
4Citrus pectin (E440)92.0 14.85 13.66 
5Sodium lactate (E325)40.0 9.07 3.63 
6Sign up91.2 8.74 7.97 
7Essence orange—  0.33 —   
8Dye—  0.16 —   
Total841.52 690.05 
General losses 2.0%13.71 
Output82.0 824.80 676.34