KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №125 Pastila "Sweet"

Ready marshmallow
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 508.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 231.17 229.09 117.57 116.51 
Total10.8 89.2 1005.09 896.98 511.19 456.21 
Losses 0.5%4.48 2.28 
Output10.8 89.2 1000.00 892.50 453.93 
Losses before baking/boiling, shrinkage 0.24986%89.2 2.51 2.24 1.28 1.14 
Baking/boiling 0.01%0.0680.034
Losses after baking/boiling, shrinkage 0.24986%89.2 2.51 2.24 1.28 1.14 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 393.62 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Marmalade layer78.0 248.75 194.02 97.91 76.37 
Total13.7 86.3 1008.11 869.86 396.81 342.39 
Losses 0.79%6.86 2.70 
Output13.7 86.3 1000.00 863.00 393.62 339.69 
Losses before baking/boiling, shrinkage 0.39405%86.3 3.97 3.43 1.56 1.35 
Baking/boiling 0.02%0.17 0.065
Losses after baking/boiling, shrinkage 0.39405%86.3 3.97 3.43 1.56 1.35 
Pastel layer
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 298.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]96.0 77.67 74.56 23.22 22.29 
3Confectionery fat99.7 47.08 46.94 14.07 14.03 
4Powdered sugar99.8547.08 47.01 14.07 14.05 
5Potato starch80.0 15.70 12.56 4.69 3.75 
6Sign up
7Essence orange—  0.50 —   0.15 —   
Total10.9 89.1 1029.62 917.53 307.75 274.24 
Losses 3.0%27.53 8.23 
Output11.0 89.0 1000.00 890.00 298.90 266.02 
Losses before baking/boiling, shrinkage 1.50002%89.1 15.44 13.76 4.62 4.11 
Baking/boiling -0.13%-1.29 -0.39 
Losses after baking/boiling, shrinkage 1.50002%89.0 15.46 13.76 4.62 4.11 
Whipped mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 251.03 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 37.42 4.49 9.39 1.13 
3Powdered sugar99.8537.36 37.30 9.38 9.36 
4Apple puree14.0 28.00 3.92 7.03 0.98 
5water—  15.35 —   3.85 —   
Total12.5 87.5 1005.04 879.41 252.30 220.76 
Losses 0.5%4.41 1.11 
Output12.5 87.5 1000.00 875.00 251.03 219.65 
Losses before baking/boiling, shrinkage 0.25072%87.5 2.52 2.20 0.63 0.55 
Losses after baking/boiling, shrinkage 0.25072%87.5 2.52 2.20 0.63 0.55 
Sugar Treacle Syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 222.64 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 474.17 369.85 105.57 82.35 
Total10.0 90.0 1053.73 948.54 234.61 211.19 
Losses 0.9%8.54 1.90 
Output6.0 94.0 1000.00 940.00 222.64 209.29 
Losses before baking/boiling, shrinkage 0.45034%90.0 4.75 4.27 1.06 0.95 
Baking/boiling 4.24%44.44 9.89 
Losses after baking/boiling, shrinkage 0.45034%94.0 4.54 4.27 1.01 0.95 
Marmalade layer
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 97.91 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  181.57 —   17.78 —   
3Starch syrup78.0 147.69 115.20 14.46 11.28 
4Citrus pectin (E440)92.0 20.17 18.56 1.97 1.82 
5Sodium lactate (E325)40.0 10.60 4.24 1.04 0.42 
6Sign up
7Dye tartrazine (E102)—  0.53 —   0.052—   
8Lemon oil—  0.21 —   0.021—   
Total22.0 78.0 1020.40 795.91 99.91 77.93 
Losses 2.0%15.91 1.56 
Output22.0 78.0 1000.00 780.00 97.91 76.37 
Losses before baking/boiling, shrinkage 0.9995%78.0 10.20 7.96 1.00 0.78 
Losses after baking/boiling, shrinkage 0.9995%78.0 10.20 7.96 1.00 0.78 
Apple puree
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 7.03 kg phases
in kind
in solids
in kind
in solids
1Sign up
Total90.0 10.0 1412.70 141.27 9.93 0.99 
Losses 0.9%1.27 0.009
Output86.0 14.0 1000.00 140.00 7.03 0.98 
Losses before baking/boiling, shrinkage 0.44949%10.0 6.35 0.64 0.0450.004
Baking/boiling 28.57%401.81 2.82 
Losses after baking/boiling, shrinkage 0.44949%14.0 4.54 0.64 0.0320.004
Consolidated recipe, k=1.005542
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 508.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85192.80 192.51 193.87 193.58 
2Starch syrup78.0 120.03 93.62 120.70 94.14 
3Chocolate glaze [Skurikhin]99.1 117.57 116.51 118.22 117.16 
4Powdered sugar99.8523.45 23.42 23.58 23.55 
5Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]96.0 23.22 22.29 23.34 22.41 
6Sign up—  21.63 —   21.75 —   
7Confectionery fat99.7 14.07 14.03 14.15 14.11 
8Apple puree [GOST]10.0 9.93 0.99 9.98 1.00 
9Raw egg white12.0 9.39 1.13 9.45 1.13 
10Potato starch80.0 4.69 3.75 4.72 3.77 
11Sign up92.0 1.97 1.82 1.99 1.83 
12Citric acid (E330)91.2 1.33 1.22 1.34 1.22 
13Sodium lactate (E325)40.0 1.04 0.42 1.04 0.42 
14Essence orange—  0.15 —   0.15 —   
15Dye tartrazine (E102)—  0.052—   0.052—   
16Sign up—  0.021—   0.021—   
Total541.36 471.71 544.36 474.32 
Total phase loss 3.8%17.78 
Other losses 0.55%2.61 
General losses 4.3%20.40 
Output89.2 508.60 453.93 508.60 453.93 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesskimmed milk powderno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data