KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 124 (3) with lemon fondant filling → Ready candy → Consolidated recipe

Consolidated recipe: No. 124 (3) with lemon fondant filling

Ready candy
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 385.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling83.5 400.30 334.25 154.44 128.95 
Total6.9 93.1 1023.61 953.20 394.91 367.74 
Losses 2.3%22.00 8.49 
Output6.9 93.1 1000.00 931.20 359.26 
Losses before baking/boiling, shrinkage 1.15387%93.1 11.81 11.00 4.56 4.24 
Baking/boiling -0.0%-0.012-0.005
Losses after baking/boiling, shrinkage 1.15387%93.1 11.81 11.00 4.56 4.24 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 154.44 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple podvarka69.0 249.12 171.89 38.47 26.55 
3Alcohol—  29.90 —   4.62 —   
4Citric acid (E330)91.2 4.48 4.09 0.69 0.63 
5Lemon oil—  0.50 —   0.077—   
6Sign up
Total17.7 82.3 1030.41 847.71 159.13 130.92 
Losses 1.5%12.71 1.96 
Output16.5 83.5 1000.00 835.00 154.44 128.95 
Losses before baking/boiling, shrinkage 0.74976%82.3 7.73 6.36 1.19 0.98 
Baking/boiling 1.47%15.07 2.33 
Losses after baking/boiling, shrinkage 0.74976%83.5 7.61 6.36 1.18 0.98 
Sugar lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 115.27 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 122.00 95.16 14.06 10.97 
3water—  72.75 —   8.39 —   
Total10.0 90.0 1008.07 907.26 116.20 104.58 
Losses 0.8%7.26 0.84 
Output10.0 90.0 1000.00 900.00 115.27 103.74 
Losses before baking/boiling, shrinkage 0.40011%90.0 4.03 3.63 0.46 0.42 
Losses after baking/boiling, shrinkage 0.40011%90.0 4.03 3.63 0.46 0.42 
Consolidated recipe, k=1.006792
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 385.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 240.47 238.79 242.11 240.41 
2Granulated sugar99.8593.75 93.61 94.39 94.24 
3Apple podvarka69.0 38.47 26.55 38.73 26.73 
4Starch syrup78.0 14.06 10.97 14.16 11.04 
5water—  8.39 —   8.44 —   
6Sign up—  4.62 —   4.65 —   
7Citric acid (E330)91.2 0.69 0.63 0.70 0.64 
8Lemon oil—  0.077—   0.078—   
9Yellow paint—  0.006—   0.006—   
Total400.53 370.54 403.26 373.06 
Total phase loss 3.0%11.29 
Other losses 0.67%2.52 
General losses 3.7%13.80 
Output93.1 385.80 359.26 385.80 359.26 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
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).no datano 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
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Recipe on No. 124 (3) with lemon fondant filling contained in handbooks:

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