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 952 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cherries taken out of the tincture19.0 140.37 26.67 133.63 25.39 
3Strawberry cooking69.0 11.75 8.11 11.19 7.72 
4Citric acid (E330)91.2 3.10 2.83 2.95 2.69 
5Essence strawberry—  0.23 —   0.22 —   
Total19.2 80.8 1015.54 820.29 966.79 780.91 
Losses 1.3%10.29 9.79 
Output19.0 81.0 1000.00 810.00 771.12 
Losses before baking/boiling, shrinkage 0.62703%80.8 6.37 5.14 6.06 4.90 
Baking/boiling 0.28%2.82 2.69 
Losses after baking/boiling, shrinkage 0.62703%81.0 6.35 5.14 6.05 4.90 
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 818.81 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   200.07 —   
3Starch syrup78.0 104.63 81.61 85.67 66.82 
Total22.6 77.4 1185.97 917.35 971.08 751.13 
Losses 0.8%7.35 6.01 
Output9.0 91.0 1000.00 910.00 818.81 745.11 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 3.89 3.01 
Baking/boiling 15.0%177.18 145.08 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 3.30 3.01 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 952 kg finished product
in kind
in solids
1Sign up99.85685.33 684.30 
2water—  200.07 —   
3Cherries taken out of the tincture19.0 133.63 25.39 
4Starch syrup78.0 85.67 66.82 
5Strawberry cooking69.0 11.19 7.72 
6Sign up91.2 2.95 2.69 
7Essence strawberry—  0.22 —   
Total1119.07 786.93 
General losses 2.0%15.81 
Output81.0 952.00 771.12