KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → No. 034 "Fondant-plum" → 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 481.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Plum podvarka69.0 122.42 84.47 58.93 40.66 
3Plum tincture—  18.36 —   8.84 —   
4Citric acid (E330)91.2 1.57 1.43 0.76 0.69 
5Plum essence—  0.31 —   0.15 —   
Total14.1 85.9 1027.42 882.19 494.60 424.68 
Losses 0.7%6.19 2.98 
Output12.4 87.6 1000.00 876.00 421.71 
Losses before baking/boiling, shrinkage 0.35059%85.9 3.60 3.09 1.73 1.49 
Baking/boiling 1.98%20.29 9.77 
Losses after baking/boiling, shrinkage 0.35059%87.6 3.53 3.09 1.70 1.49 
List of recipes
Fruit lipstick in candy No. 34
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 425.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 68.40 6.84 29.13 2.91 
3water—  31.58 —   13.45 —   
4Starch syrup78.0 29.33 22.88 12.49 9.74 
Total10.0 90.0 1009.08 908.17 429.79 386.81 
Losses 0.9%8.17 3.48 
Output10.0 90.0 1000.00 900.00 425.92 383.33 
Losses before baking/boiling, shrinkage 0.44968%90.0 4.54 4.08 1.93 1.74 
Losses after baking/boiling, shrinkage 0.44968%90.0 4.54 4.08 1.93 1.74 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 481.4 kg finished product
in kind
in solids
1Sign up99.85374.71 374.15 
2Plum podvarka69.0 58.93 40.66 
3Apple puree [GOST]10.0 29.13 2.91 
4water—  13.45 —   
5Starch syrup78.0 12.49 9.74 
6Sign up—  8.84 —   
7Citric acid (E330)91.2 0.76 0.69 
8Plum essence—  0.15 —   
Total498.47 428.16 
General losses 1.5%6.46 
Output87.6 481.40 421.71 
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Recipe on No. 034 "Fondant-plum" (Housing) contained in handbooks:

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