KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Filling

Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 82 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Citrus brew69.0 162.55 112.16 13.33 9.20 
3Alcohol—  21.67 —   1.78 —   
4water—  16.85 —   1.38 —   
5Citric acid (E330)91.2 1.10 1.00 0.0900.082
6Sign up
Total16.0 84.0 1015.23 852.79 83.25 69.93 
Losses 1.5%12.79 1.05 
Output16.0 84.0 1000.00 840.00 68.88 
Losses before baking/boiling, shrinkage 0.75004%84.0 7.61 6.40 0.62 0.52 
Losses after baking/boiling, shrinkage 0.75004%84.0 7.61 6.40 0.62 0.52 
Pomade
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 66.65 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 104.63 81.61 6.97 5.44 
3water—  66.45 —   4.43 —   
Total9.0 91.0 1008.07 917.35 67.19 61.14 
Losses 0.8%7.35 0.49 
Output9.0 91.0 1000.00 910.00 66.65 60.65 
Losses before baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.27 0.24 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.27 0.24 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 82 kg finished product
in kind
in solids
1Sign up99.8555.78 55.70 
2Citrus brew69.0 13.33 9.20 
3Starch syrup78.0 6.97 5.44 
4water—  5.81 —   
5Alcohol—  1.78 —   
6Sign up91.2 0.0900.082
7Citrus essence—  0.023—   
Total83.79 70.42 
General losses 2.2%1.54 
Output84.0 82.00 68.88