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 55.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apricot cooking (boiled)80.0 144.06 115.25 8.05 6.44 
3Alcohol—  9.90 —   0.55 —   
4Citric acid (E330)91.2 0.50 0.46 0.0280.025
5Yellow paint—  0.40 —   0.022—   
6Sign up
Total12.4 87.6 1017.96 892.22 56.90 49.88 
Losses 0.7%6.22 0.35 
Output11.4 88.6 1000.00 886.00 49.53 
Losses before baking/boiling, shrinkage 0.34879%87.6 3.55 3.11 0.20 0.17 
Baking/boiling 1.07%10.90 0.61 
Losses after baking/boiling, shrinkage 0.34879%88.6 3.51 3.11 0.20 0.17 
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 48.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 119.70 11.97 5.77 0.58 
Total10.7 89.3 1017.25 908.17 49.06 43.80 
Losses 0.9%8.17 0.39 
Output10.0 90.0 1000.00 900.00 48.23 43.41 
Losses before baking/boiling, shrinkage 0.45001%89.3 4.58 4.09 0.22 0.20 
Baking/boiling 0.8%8.13 0.39 
Losses after baking/boiling, shrinkage 0.45001%90.0 4.54 4.09 0.22 0.20 
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 8.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.94 807.26 9.42 6.50 
Losses 0.9%7.26 0.058
Output20.0 80.0 1000.00 800.00 8.05 6.44 
Losses before baking/boiling, shrinkage 0.44958%69.0 5.26 3.63 0.0420.029
Baking/boiling 13.75%160.14 1.29 
Losses after baking/boiling, shrinkage 0.44958%80.0 4.54 3.63 0.0370.029
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 55.9 kg finished product
in kind
in solids
1Sign up99.8543.29 43.22 
2Apricot cooking69.0 9.42 6.50 
3Apricot puree10.0 5.77 0.58 
4Alcohol—  0.55 —   
5Citric acid (E330)91.2 0.0280.025
6Sign up—  0.022—   
7Essence apricot—  0.017—   
Total59.10 50.33 
General losses 1.6%0.80 
Output88.6 55.90 49.53 
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Recipe on №031 "Autumn Garden" (Housing) contained in handbooks:

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