KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 124 (4) with fondant-blackcurrant filling → Ready candy → Consolidated recipe

Consolidated recipe: No. 124 (4) with fondant-blackcurrant filling

Ready candy
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 94.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling83.5 400.25 334.21 37.74 31.52 
Total6.9 93.1 1023.51 953.11 96.52 89.88 
Losses 2.3%21.91 2.07 
Output6.9 93.1 1000.00 931.20 87.81 
Losses before baking/boiling, shrinkage 1.14919%93.1 11.76 10.95 1.11 1.03 
Baking/boiling -0.0%-0.014-0.001
Losses after baking/boiling, shrinkage 1.14919%93.1 11.76 10.95 1.11 1.03 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 37.74 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  20.00 —   0.75 —   
3Citric acid (E330)91.2 5.50 5.02 0.21 0.19 
Total16.5 83.5 1004.58 839.19 37.92 31.67 
Losses 0.5%4.19 0.16 
Output16.5 83.5 1000.00 835.00 37.74 31.52 
Losses before baking/boiling, shrinkage 0.24977%83.5 2.51 2.10 0.0950.079
Baking/boiling -0.04%-0.44 -0.017
Losses after baking/boiling, shrinkage 0.24977%83.5 2.51 2.10 0.0950.079
Sakh. lipstick with black smor.wipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 36.95 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Black currant grated with sugar54.0 200.00 108.00 7.39 3.99 
Total16.9 83.1 1036.22 860.60 38.29 31.80 
Losses 1.0%8.60 0.32 
Output14.8 85.2 1000.00 852.00 36.95 31.48 
Losses before baking/boiling, shrinkage 0.49954%83.1 5.18 4.30 0.19 0.16 
Baking/boiling 2.52%26.00 0.96 
Losses after baking/boiling, shrinkage 0.49954%85.2 5.05 4.30 0.19 0.16 
Sugar lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 30.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 122.00 95.16 3.77 2.94 
3water—  72.75 —   2.25 —   
Total10.0 90.0 1008.07 907.26 31.15 28.04 
Losses 0.8%7.26 0.22 
Output10.0 90.0 1000.00 900.00 30.90 27.81 
Losses before baking/boiling, shrinkage 0.40011%90.0 4.03 3.63 0.12 0.11 
Losses after baking/boiling, shrinkage 0.40011%90.0 4.03 3.63 0.12 0.11 
Consolidated recipe, k=1.006711
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 94.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 58.77 58.36 59.17 58.75 
2Granulated sugar99.8525.13 25.10 25.30 25.26 
3Black currant grated with sugar54.0 7.39 3.99 7.44 4.02 
4Starch syrup78.0 3.77 2.94 3.80 2.96 
5water—  2.25 —   2.26 —   
6Sign up—  0.75 —   0.76 —   
7Citric acid (E330)91.2 0.21 0.19 0.21 0.19 
Total98.28 90.58 98.94 91.19 
Total phase loss 3.1%2.77 
Other losses 0.67%0.61 
General losses 3.7%3.37 
Output93.1 94.30 87.81 94.30 87.81 
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
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Recipe on No. 124 (4) with fondant-blackcurrant filling contained in handbooks:

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