KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Turkish delight

Turkish delight Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 418.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 386.00 38.60 161.43 16.14 
3Granulated sugar99.85323.30 322.82 135.20 135.00 
4Raw egg white12.0 51.30 6.16 21.45 2.57 
5Citric acid (E330)98.0 1.80 1.76 0.75 0.74 
6Sign up
Total36.5 63.5 1298.18 824.60 542.90 344.85 
Losses 3.0%24.60 10.29 
Output20.0 80.0 1000.00 800.00 334.56 
Losses before baking/boiling, shrinkage 1.49134%63.5 19.36 12.30 8.10 5.14 
Baking/boiling 20.6%263.45 110.17 
Losses after baking/boiling, shrinkage 1.49134%80.0 15.37 12.30 6.43 5.14 
Agar syrup Recipe No. 2 (Kolomna)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 223.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 257.60 200.93 57.70 45.01 
3water—  138.88 —   31.11 —   
4Agar (E406)85.0 16.00 13.60 3.58 3.05 
Total18.8 81.2 1056.68 857.76 236.68 192.13 
Losses 0.9%7.76 1.74 
Output15.0 85.0 1000.00 850.00 223.99 190.39 
Losses before baking/boiling, shrinkage 0.45244%81.2 4.78 3.88 1.07 0.87 
Baking/boiling 4.5%47.34 10.60 
Losses after baking/boiling, shrinkage 0.45244%85.0 4.57 3.88 1.02 0.87 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 418.2 kg finished product
in kind
in solids
1Sign up99.85279.50 279.08 
2Apple puree [GOST]10.0 161.43 16.14 
3Starch syrup78.0 57.70 45.01 
4water—  31.11 —   
5Raw egg white12.0 21.45 2.57 
6Sign up85.0 3.58 3.05 
7Citric acid (E330)98.0 0.75 0.74 
8Vanillin—  0.075—   
Total555.59 346.58 
General losses 3.5%12.02 
Output80.0 418.20 334.56