KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: body

body
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 261.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cranberry soup69.0 129.94 89.66 33.98 23.45 
3Alcohol—  42.13 —   11.02 —   
4Citric acid (E330)91.2 4.00 3.65 1.05 0.95 
5Paint red—  0.60 —   0.16 —   
6Sign up
Total15.6 84.4 1028.54 868.08 268.96 227.00 
Losses 0.7%6.08 1.59 
Output13.8 86.2 1000.00 862.00 225.41 
Losses before baking/boiling, shrinkage 0.35023%84.4 3.60 3.04 0.94 0.80 
Baking/boiling 2.09%21.41 5.60 
Losses after baking/boiling, shrinkage 0.35023%86.2 3.53 3.04 0.92 0.80 
Sugar lipstick basic recipe (in candy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 222.64 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   54.40 —   
3Starch syrup78.0 104.63 81.61 23.29 18.17 
Total22.6 77.4 1185.97 917.35 264.05 204.24 
Losses 0.8%7.35 1.64 
Output9.0 91.0 1000.00 910.00 222.64 202.60 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 1.06 0.82 
Baking/boiling 15.0%177.18 39.45 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.90 0.82 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 261.5 kg finished product
in kind
in solids
1Sign up99.85186.35 186.07 
2water—  54.40 —   
3Cranberry soup69.0 33.98 23.45 
4Starch syrup78.0 23.29 18.17 
5Alcohol—  11.02 —   
6Sign up91.2 1.05 0.95 
7Paint red—  0.16 —   
8Cranberry essence—  0.12 —   
Total310.37 228.64 
General losses 1.4%3.23 
Output86.2 261.50 225.41