KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №123 Pastila "In chocolate"

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 321.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 351.95 348.78 113.19 112.17 
Total11.4 88.6 1009.99 894.96 324.81 287.82 
Losses 1.0%8.96 2.88 
Output11.4 88.6 1000.00 886.00 284.94 
Losses before baking/boiling, shrinkage 0.50034%88.6 5.05 4.48 1.63 1.44 
Baking/boiling -0.01%-0.12 -0.038
Losses after baking/boiling, shrinkage 0.50034%88.6 5.05 4.48 1.63 1.44 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 211.63 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85483.47 482.74 102.31 102.16 
3Agar syrup79.0 391.94 309.63 82.94 65.53 
4Raw egg white12.0 23.92 2.87 5.06 0.61 
5Lactic acid (E270)40.0 6.15 2.46 1.30 0.52 
6Sign up
Total43.9 56.1 1533.40 860.44 324.51 182.09 
Losses 3.5%30.44 6.44 
Output17.0 83.0 1000.00 830.00 211.63 175.65 
Losses before baking/boiling, shrinkage 1.76874%56.1 27.12 15.22 5.74 3.22 
Baking/boiling 32.39%487.94 103.26 
Losses after baking/boiling, shrinkage 1.76874%83.0 18.34 15.22 3.88 3.22 
Agar syrup Recipe No. 4 (in a marshmallow)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 82.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 282.23 220.14 23.41 18.26 
3water—  194.13 —   16.10 —   
4Agar (E406)85.0 15.67 13.32 1.30 1.10 
Total24.6 75.4 1056.48 797.06 87.63 66.11 
Losses 0.89%7.06 0.59 
Output21.0 79.0 1000.00 790.00 82.94 65.53 
Losses before baking/boiling, shrinkage 0.44302%75.4 4.68 3.53 0.39 0.29 
Baking/boiling 4.5%47.33 3.93 
Losses after baking/boiling, shrinkage 0.44302%79.0 4.47 3.53 0.37 0.29 
Consolidated recipe, k=1.00982
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 321.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85149.13 148.91 150.60 150.37 
2Apple puree [GOST]10.0 132.75 13.28 134.06 13.41 
3Chocolate glaze [Skurikhin]99.1 113.19 112.17 114.30 113.27 
4Starch syrup78.0 23.41 18.26 23.64 18.44 
5water—  16.10 —   16.26 —   
6Sign up12.0 5.06 0.61 5.11 0.61 
7Lactic acid (E270)40.0 1.30 0.52 1.31 0.53 
8Agar (E406)85.0 1.30 1.10 1.31 1.12 
9Vanilla essence—  0.13 —   0.13 —   
Total442.38 294.84 446.72 297.74 
Total phase loss 3.4%9.91 
Other losses 1.0%2.90 
General losses 4.3%12.80 
Output88.6 321.60 284.94 321.60 284.94