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 912.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Fruit cooking69.0 213.52 147.33 194.88 134.47 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 152.52 128.12 139.20 116.93 
4Alcohol—  45.76 —   41.77 —   
5Citric acid (E330)91.2 2.00 1.82 1.83 1.66 
6Sign up
Total18.8 81.2 1025.07 832.50 935.58 759.82 
Losses 1.5%12.50 11.41 
Output18.0 82.0 1000.00 820.00 748.41 
Losses before baking/boiling, shrinkage 0.75057%81.2 7.69 6.25 7.02 5.70 
Baking/boiling 0.96%9.76 8.90 
Losses after baking/boiling, shrinkage 0.75057%82.0 7.62 6.25 6.95 5.70 
Sugar lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 556.87 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 144.98 113.08 80.74 62.97 
3water—  57.62 —   32.09 —   
Total9.0 91.0 1008.07 917.35 561.37 510.85 
Losses 0.8%7.35 4.09 
Output9.0 91.0 1000.00 910.00 556.87 506.76 
Losses before baking/boiling, shrinkage 0.4004%91.0 4.04 3.67 2.25 2.05 
Losses after baking/boiling, shrinkage 0.4004%91.0 4.04 3.67 2.25 2.05 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 912.7 kg finished product
in kind
in solids
1Sign up99.85448.55 447.87 
2Fruit cooking69.0 194.88 134.47 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 139.20 116.93 
4Starch syrup78.0 80.74 62.97 
5Alcohol—  41.77 —   
6Sign up—  32.09 —   
7Citric acid (E330)91.2 1.83 1.66 
8Fruit essence—  1.03 —   
Total940.08 763.91 
General losses 2.0%15.50 
Output82.0 912.70 748.41