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 Layer fruit and liqueur

Layer fruit and liqueur Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 307.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Blackcurrant puree10.0 313.20 31.32 96.25 9.62 
3Plum puree10.0 212.20 21.22 65.21 6.52 
4Alcohol—  25.26 —   7.76 —   
5Cognac—  20.21 —   6.21 —   
6Sign up
7Citric acid (E330)91.2 0.70 0.64 0.22 0.20 
Total38.3 61.7 1359.13 839.24 417.66 257.90 
Losses 1.1%9.24 2.84 
Output17.0 83.0 1000.00 830.00 255.06 
Losses before baking/boiling, shrinkage 0.55026%61.7 7.48 4.62 2.30 1.42 
Baking/boiling 25.6%346.09 106.35 
Losses after baking/boiling, shrinkage 0.55026%83.0 5.56 4.62 1.71 1.42