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 980.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Dried almond kernel96.0 87.36 83.87 85.67 82.24 
Total26.8 73.2 1010.63 739.39 991.02 725.04 
Losses 1.0%7.39 7.24 
Output26.8 73.2 1000.00 732.00 717.80 
Losses before baking/boiling, shrinkage 0.49956%73.2 5.05 3.69 4.95 3.62 
Baking/boiling 0.05%0.54 0.52 
Losses after baking/boiling, shrinkage 0.49956%73.2 5.05 3.69 4.95 3.62 
Prunes cooked in syrup in candy No. 200,207,211,214
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 905.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  76.74 —   69.47 —   
3Granulated sugar (for syrup)99.8569.17 69.07 62.62 62.53 
Total29.0 71.0 1009.10 716.46 913.59 648.65 
Losses 0.9%6.46 5.85 
Output29.0 71.0 1000.00 710.00 905.36 642.80 
Losses before baking/boiling, shrinkage 0.45074%71.0 4.55 3.23 4.12 2.92 
Losses after baking/boiling, shrinkage 0.45074%71.0 4.55 3.23 4.12 2.92 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 980.6 kg finished product
in kind
in solids
1Sign up75.0 781.50 586.12 
2Dried almond kernel96.0 85.67 82.24 
3water—  69.47 —   
4Granulated sugar99.8562.62 62.53 
Total999.26 730.89 
General losses 1.8%13.09 
Output73.2 980.60 717.80