KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 433.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 367.27 36.73 159.32 15.93 
3Apple puree [GOST]10.0 73.45 7.34 31.86 3.19 
4Cherry podvarka69.0 48.97 33.79 21.24 14.66 
5Mashed prunes65.0 48.97 31.83 21.24 13.81 
6Sign up
Total34.3 65.7 1297.55 852.79 562.88 369.94 
Losses 1.5%12.79 5.55 
Output16.0 84.0 1000.00 840.00 364.39 
Losses before baking/boiling, shrinkage 0.75002%65.7 9.73 6.40 4.22 2.77 
Baking/boiling 21.76%280.20 121.55 
Losses after baking/boiling, shrinkage 0.75002%84.0 7.61 6.40 3.30 2.77 
Mashed prunes in candy No. 641
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 21.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total25.0 75.0 879.87 659.90 18.69 14.02 
Losses 1.5%9.90 0.21 
Output35.0 65.0 1000.00 650.00 21.24 13.81 
Losses before baking/boiling, shrinkage 0.7503%75.0 6.60 4.95 0.14 0.11 
Baking/boiling -15.38%-134.35 -2.85 
Losses after baking/boiling, shrinkage 0.7503%65.0 7.62 4.95 0.16 0.11 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 433.8 kg finished product
in kind
in solids
1Sign up99.85318.59 318.11 
2Apricot puree10.0 159.32 15.93 
3Apple puree [GOST]10.0 31.86 3.19 
4Cherry podvarka69.0 21.24 14.66 
5Pitted prunes75.0 18.69 14.02 
6Sign up40.0 10.62 4.25 
Total560.33 370.15 
General losses 1.6%5.76 
Output84.0 433.80 364.39