KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 123 (2) with fruit and fondant filling → Ready candy → Consolidated recipe

Consolidated recipe: No. 123 (2) with fruit and fondant filling

Ready candy
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 577.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling82.0 430.40 352.93 248.47 203.75 
Total8.0 92.0 1023.59 941.97 590.92 543.80 
Losses 2.3%21.67 12.51 
Output8.0 92.0 1000.00 920.30 531.29 
Losses before baking/boiling, shrinkage 1.15002%92.0 11.77 10.83 6.80 6.25 
Baking/boiling 0.0%0.0470.027
Losses after baking/boiling, shrinkage 1.15002%92.0 11.77 10.83 6.80 6.25 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 248.47 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Fruit cooking69.0 213.52 147.33 53.05 36.61 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 152.52 128.12 37.90 31.83 
4Alcohol—  45.76 —   11.37 —   
5Citric acid (E330)91.2 2.00 1.82 0.50 0.45 
6Sign up
Total18.8 81.2 1025.07 832.50 254.70 206.85 
Losses 1.5%12.50 3.11 
Output18.0 82.0 1000.00 820.00 248.47 203.75 
Losses before baking/boiling, shrinkage 0.75057%81.2 7.69 6.25 1.91 1.55 
Baking/boiling 0.96%9.76 2.42 
Losses after baking/boiling, shrinkage 0.75057%82.0 7.62 6.25 1.89 1.55 
Sugar lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 151.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 144.98 113.08 21.98 17.14 
3water—  57.62 —   8.74 —   
Total9.0 91.0 1008.07 917.35 152.83 139.07 
Losses 0.8%7.35 1.11 
Output9.0 91.0 1000.00 910.00 151.60 137.96 
Losses before baking/boiling, shrinkage 0.4004%91.0 4.04 3.67 0.61 0.56 
Losses after baking/boiling, shrinkage 0.4004%91.0 4.04 3.67 0.61 0.56 
Consolidated recipe, k=1.006727
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 577.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 342.45 340.05 344.75 342.34 
2Granulated sugar99.85122.11 121.93 122.93 122.75 
3Fruit cooking69.0 53.05 36.61 53.41 36.85 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 37.90 31.83 38.15 32.05 
5Starch syrup78.0 21.98 17.14 22.13 17.26 
6Sign up—  11.37 —   11.45 —   
7water—  8.74 —   8.79 —   
8Citric acid (E330)91.2 0.50 0.45 0.50 0.46 
9Fruit essence—  0.28 —   0.28 —   
Total598.37 548.02 602.40 551.70 
Total phase loss 3.1%16.73 
Other losses 0.67%3.69 
General losses 3.7%20.41 
Output92.0 577.30 531.29 577.30 531.29 
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).Yesbutterno 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
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Recipe on No. 123 (2) with fruit and fondant filling contained in handbooks:

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