KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №031 "Autumn Garden" → Housing → Consolidated recipe

Consolidated recipe: Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 431.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apricot cooking (boiled)80.0 144.06 115.25 62.16 49.73 
3Alcohol—  9.90 —   4.27 —   
4Citric acid (E330)91.2 0.50 0.46 0.22 0.20 
5Yellow paint—  0.40 —   0.17 —   
6Sign up
Total12.4 87.6 1017.96 892.22 439.25 384.99 
Losses 0.7%6.22 2.69 
Output11.4 88.6 1000.00 886.00 382.31 
Losses before baking/boiling, shrinkage 0.34879%87.6 3.55 3.11 1.53 1.34 
Baking/boiling 1.07%10.90 4.70 
Losses after baking/boiling, shrinkage 0.34879%88.6 3.51 3.11 1.52 1.34 
List of recipes
Fruit lipstick in candy No. 31
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 372.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 119.70 11.97 44.56 4.46 
Total10.7 89.3 1017.25 908.17 378.72 338.11 
Losses 0.9%8.17 3.04 
Output10.0 90.0 1000.00 900.00 372.30 335.07 
Losses before baking/boiling, shrinkage 0.45001%89.3 4.58 4.09 1.70 1.52 
Baking/boiling 0.8%8.13 3.03 
Losses after baking/boiling, shrinkage 0.45001%90.0 4.54 4.09 1.69 1.52 
Apricot cooking (boiled) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 62.16 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.94 807.26 72.73 50.18 
Losses 0.9%7.26 0.45 
Output20.0 80.0 1000.00 800.00 62.16 49.73 
Losses before baking/boiling, shrinkage 0.44958%69.0 5.26 3.63 0.33 0.23 
Baking/boiling 13.75%160.14 9.95 
Losses after baking/boiling, shrinkage 0.44958%80.0 4.54 3.63 0.28 0.23 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 431.5 kg finished product
in kind
in solids
1Sign up99.85334.16 333.66 
2Apricot cooking69.0 72.73 50.18 
3Apricot puree10.0 44.56 4.46 
4Alcohol—  4.27 —   
5Citric acid (E330)91.2 0.22 0.20 
6Sign up—  0.17 —   
7Essence apricot—  0.13 —   
Total456.24 388.49 
General losses 1.6%6.18 
Output88.6 431.50 382.31 
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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№031 "Autumn Garden" (Housing) included in recipes:

№031 "Autumn Garden"No. 031

Recipe on №031 "Autumn Garden" (Housing) contained in handbooks:

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