KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Consolidated recipe: Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 732.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8514.62 14.60 10.71 10.69 
Total21.2 78.8 1012.56 797.98 741.50 584.36 
Losses 1.0%7.98 5.84 
Output21.0 79.0 1000.00 790.00 578.52 
Losses before baking/boiling, shrinkage 0.50007%78.8 5.06 3.99 3.71 2.92 
Baking/boiling 0.24%2.45 1.79 
Losses after baking/boiling, shrinkage 0.50007%79.0 5.05 3.99 3.70 2.92 
Weight knocked down in candy No. 113
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 730.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fruit mass75.0 354.45 265.84 259.03 194.27 
3Raw egg white12.0 33.46 4.02 24.45 2.93 
4Roasted almond kernel97.5 26.76 26.09 19.56 19.07 
5Essence of rum—  0.59 —   0.43 —   
Total21.8 78.2 1015.96 794.52 742.45 580.63 
Losses 1.2%9.52 6.96 
Output21.5 78.5 1000.00 785.00 730.79 573.67 
Losses before baking/boiling, shrinkage 0.5994%78.2 6.09 4.76 4.45 3.48 
Baking/boiling 0.38%3.80 2.78 
Losses after baking/boiling, shrinkage 0.5994%78.5 6.07 4.76 4.43 3.48 
Agar syrup (candy) in candy No. 106,109,113,114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 438.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 295.86 230.77 129.88 101.31 
3water—  150.02 —   65.86 —   
4Agar (E406)85.0 14.79 12.57 6.49 5.52 
Total20.7 79.3 1052.39 834.17 461.98 366.19 
Losses 0.5%4.17 1.83 
Output17.0 83.0 1000.00 830.00 438.99 364.36 
Losses before baking/boiling, shrinkage 0.25023%79.3 2.63 2.09 1.16 0.92 
Baking/boiling 4.5%47.24 20.74 
Losses after baking/boiling, shrinkage 0.25023%83.0 2.51 2.09 1.10 0.92 
Fruit mass in candy No. 113
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 259.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 688.20 68.82 178.26 17.83 
Total45.1 54.9 1376.46 756.05 356.54 195.84 
Losses 0.8%6.05 1.57 
Output25.0 75.0 1000.00 750.00 259.03 194.27 
Losses before baking/boiling, shrinkage 0.39995%54.9 5.51 3.02 1.43 0.78 
Baking/boiling 26.76%366.92 95.04 
Losses after baking/boiling, shrinkage 0.39995%75.0 4.03 3.02 1.04 0.78 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 732.3 kg finished product
in kind
in solids
1Sign up99.85438.04 437.38 
2Apricot puree10.0 178.26 17.83 
3Starch syrup78.0 129.88 101.31 
4water—  65.86 —   
5Raw egg white12.0 24.45 2.93 
6Sign up97.5 19.56 19.07 
7Powdered sugar99.8510.71 10.69 
8Agar (E406)85.0 6.49 5.52 
9Essence of rum—  0.43 —   
Total873.67 594.72 
General losses 2.7%16.20 
Output79.0 732.30 578.52