KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Pastila without powdered sugar

Pastila without powdered sugar
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 644.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85428.88 428.24 276.58 276.17 
3Agar syrup79.0 398.05 314.46 256.70 202.79 
4Raspberry supply70.0 98.15 68.70 63.30 44.31 
5Raw egg white12.0 26.07 3.13 16.81 2.02 
6Sign up
Total43.0 57.0 1532.44 873.86 988.27 563.55 
Losses 3.5%30.86 19.90 
Output15.7 84.3 1000.00 843.00 543.65 
Losses before baking/boiling, shrinkage 1.76575%57.0 27.06 15.43 17.45 9.95 
Baking/boiling 32.36%487.08 314.12 
Losses after baking/boiling, shrinkage 1.76575%84.3 18.30 15.43 11.80 9.95 
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 256.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 282.23 220.14 72.45 56.51 
3water—  194.13 —   49.83 —   
4Agar (E406)85.0 15.67 13.32 4.02 3.42 
Total24.6 75.4 1056.48 797.06 271.20 204.61 
Losses 0.89%7.06 1.81 
Output21.0 79.0 1000.00 790.00 256.70 202.79 
Losses before baking/boiling, shrinkage 0.44302%75.4 4.68 3.53 1.20 0.91 
Baking/boiling 4.5%47.33 12.15 
Losses after baking/boiling, shrinkage 0.44302%79.0 4.47 3.53 1.15 0.91 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 644.9 kg finished product
in kind
in solids
1Sign up99.85421.48 420.85 
2Apple puree [GOST]10.0 373.92 37.39 
3Starch syrup78.0 72.45 56.51 
4Raspberry supply70.0 63.30 44.31 
5water—  49.83 —   
6Sign up12.0 16.81 2.02 
7Agar (E406)85.0 4.02 3.42 
8Citric acid (E330)91.2 0.95 0.87 
Total1002.77 565.37 
General losses 3.8%21.71 
Output84.3 644.90 543.65