KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №117 Fruit jelly

No. 117
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 952.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Grape vacuum wort75.0 154.40 115.80 147.02 110.26 
3Starch syrup78.0 101.80 79.40 96.93 75.61 
4water—  93.43 —   88.97 —   
5Granulated sugar (for sprinkling)99.8588.40 88.27 84.17 84.05 
6Sign up
7Citric acid (E330)91.2 10.00 9.12 9.52 8.68 
8Sodium lactate (E325)40.0 10.00 4.00 9.52 3.81 
9Citrus essence—  0.25 —   0.24 —   
Total16.0 84.0 1022.98 859.31 974.08 818.23 
Losses 2.2%19.31 18.38 
Output16.0 84.0 1000.00 840.00 799.85 
Losses before baking/boiling, shrinkage 1.12335%84.0 11.49 9.65 10.94 9.19 
Losses after baking/boiling, shrinkage 1.12335%84.0 11.49 9.65 10.94 9.19 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 952.2 kg finished product
in kind
in solids
1Sign up99.85608.07 607.16 
2Grape vacuum wort75.0 147.02 110.26 
3Starch syrup78.0 96.93 75.61 
4water—  88.97 —   
5Citrus pectin (E440)92.0 13.81 12.70 
6Sign up91.2 9.52 8.68 
7Sodium lactate (E325)40.0 9.52 3.81 
8Citrus essence—  0.24 —   
Total974.08 818.23 
General losses 2.2%18.38 
Output84.0 952.20 799.85