KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Assorted sweets → No. 123 (3) with pineapple filling → Filling → Consolidated recipe

Consolidated recipe: Filling

Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 118.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 191.76 161.08 22.72 19.09 
3Alcohol—  26.87 —   3.18 —   
4Roasted crushed kernels97.5 23.01 22.43 2.73 2.66 
5Citric acid (E330)91.2 2.04 1.86 0.24 0.22 
6Sign up
Total12.8 87.2 1012.49 883.25 119.98 104.67 
Losses 0.93%8.25 0.98 
Output12.5 87.5 1000.00 875.00 103.69 
Losses before baking/boiling, shrinkage 0.46717%87.2 4.73 4.13 0.56 0.49 
Baking/boiling 0.3%3.04 0.36 
Losses after baking/boiling, shrinkage 0.46717%87.5 4.72 4.13 0.56 0.49 
List of recipes
Sugar lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 90.88 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 141.98 110.74 12.90 10.06 
3water—  58.05 —   5.28 —   
Total9.0 91.0 1005.50 915.01 91.38 83.15 
Losses 0.55%5.01 0.45 
Output9.0 91.0 1000.00 910.00 90.88 82.70 
Losses before baking/boiling, shrinkage 0.27356%91.0 2.75 2.50 0.25 0.23 
Losses after baking/boiling, shrinkage 0.27356%91.0 2.75 2.50 0.25 0.23 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 118.5 kg finished product
in kind
in solids
1Sign up99.8573.20 73.09 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 22.72 19.09 
3Starch syrup78.0 12.90 10.06 
4water—  5.28 —   
5Alcohol—  3.18 —   
6Sign up97.5 2.73 2.66 
7Citric acid (E330)91.2 0.24 0.22 
8Pineapple essence—  0.23 —   
Total120.48 105.12 
General losses 1.4%1.43 
Output87.5 118.50 103.69 
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
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

No. 123 (3) with pineapple filling (Filling) included in recipes:

No. 123 (3) with pineapple fillingReady candy

Recipe on No. 123 (3) with pineapple filling (Filling) contained in handbooks:

calculations, forms, documents: