KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №209 "Plum in chocolate" → 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 968.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Citrus filling89.0 252.53 224.75 244.50 217.60 
Total21.5 78.5 1010.10 792.93 977.98 767.71 
Losses 1.0%7.93 7.68 
Output21.5 78.5 1000.00 785.00 760.04 
Losses before baking/boiling, shrinkage 0.49999%78.5 5.05 3.96 4.89 3.84 
Baking/boiling -0.0%-0.001-0.001
Losses after baking/boiling, shrinkage 0.49999%78.5 5.05 3.96 4.89 3.84 
List of recipes
Citrus filling in candy No. 209
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 244.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Chopped orange semifinished82.0 251.96 206.61 61.60 50.52 
3Citrus essence—  0.40 —   0.10 —   
Total11.3 88.7 1008.25 894.47 246.52 218.70 
Losses 0.5%4.47 1.09 
Output11.0 89.0 1000.00 890.00 244.50 217.60 
Losses before baking/boiling, shrinkage 0.24971%88.7 2.52 2.23 0.62 0.55 
Baking/boiling 0.32%3.22 0.79 
Losses after baking/boiling, shrinkage 0.24971%89.0 2.51 2.23 0.61 0.55 
Prunes cooked in syrup in candy No. 209
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 733.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (for syrup)99.8573.06 72.95 53.59 53.51 
3water—  23.22 —   17.03 —   
4Essence of rum—  0.99 —   0.73 —   
Total25.0 75.0 1009.08 756.81 740.14 555.10 
Losses 0.9%6.81 4.99 
Output25.0 75.0 1000.00 750.00 733.48 550.11 
Losses before baking/boiling, shrinkage 0.44978%75.0 4.54 3.40 3.33 2.50 
Losses after baking/boiling, shrinkage 0.44978%75.0 4.54 3.40 3.33 2.50 
Sugar lipstick basic recipe (in candy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 184.81 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   45.16 —   
3Starch syrup78.0 104.63 81.61 19.34 15.08 
Total22.6 77.4 1185.97 917.35 219.18 169.54 
Losses 0.8%7.35 1.36 
Output9.0 91.0 1000.00 910.00 184.81 168.18 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.88 0.68 
Baking/boiling 15.0%177.18 32.75 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.75 0.68 
Chopped orange semifinished in candy No. 209,
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 61.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total30.0 70.0 1189.27 832.49 73.26 51.28 
Losses 1.5%12.49 0.77 
Output18.0 82.0 1000.00 820.00 61.60 50.52 
Losses before baking/boiling, shrinkage 0.7501%70.0 8.92 6.24 0.55 0.38 
Baking/boiling 14.63%172.73 10.64 
Losses after baking/boiling, shrinkage 0.7501%82.0 7.62 6.24 0.47 0.38 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 968.2 kg finished product
in kind
in solids
1Sign up75.0 668.79 501.60 
2Granulated sugar99.85208.28 207.96 
3Oranges taken out of syrup70.0 73.26 51.28 
4water—  62.19 —   
5Starch syrup78.0 19.34 15.08 
6Sign up—  0.73 —   
7Citrus essence—  0.10 —   
Total1032.68 775.93 
General losses 2.0%15.89 
Output78.5 968.20 760.04 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
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№209 "Plum in chocolate" (Housing) included in recipes:

№209 "Plum in chocolate"No. 209

Recipe on №209 "Plum in chocolate" (Housing) contained in handbooks:

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