KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Glazed body

Glazed body
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 575 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 303.03 300.30 174.24 172.67 
Total12.9 87.1 1010.10 880.10 580.81 506.06 
Losses 1.0%8.80 5.06 
Output12.9 87.1 1000.00 871.30 501.00 
Losses before baking/boiling, shrinkage 0.49995%87.1 5.05 4.40 2.90 2.53 
Losses after baking/boiling, shrinkage 0.49995%87.1 5.05 4.40 2.90 2.53 
Jelly body
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 406.57 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 331.90 33.19 134.94 13.49 
3Granulated sugar99.85331.86 331.36 134.92 134.72 
4Starch syrup78.0 25.52 19.91 10.38 8.09 
5Port wine—  12.76 —   5.19 —   
6Sign up
7Citric acid (E330)91.2 1.32 1.20 0.54 0.49 
8Essence strawberry—  0.32 —   0.13 —   
Total38.3 61.7 1349.41 832.42 548.62 338.43 
Losses 1.5%12.42 5.05 
Output18.0 82.0 1000.00 820.00 406.57 333.38 
Losses before baking/boiling, shrinkage 0.74584%61.7 10.06 6.21 4.09 2.52 
Baking/boiling 24.77%331.77 134.89 
Losses after baking/boiling, shrinkage 0.74584%82.0 7.57 6.21 3.08 2.52 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 575 kg finished product
in kind
in solids
1Sign up69.0 259.48 179.04 
2Chocolate glaze [Skurikhin]99.1 174.24 172.67 
3Apple puree [GOST]10.0 134.94 13.49 
4Granulated sugar99.85134.92 134.72 
5Starch syrup78.0 10.38 8.09 
6Sign up—  5.19 —   
7Agar (E406)85.0 3.05 2.60 
8Citric acid (E330)91.2 0.54 0.49 
9Essence strawberry—  0.13 —   
Total722.87 511.11 
General losses 2.0%10.11 
Output87.1 575.00 501.00