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
A layer of fruit and fondant mass → in candy No. 188 → Consolidated recipe

Consolidated recipe: A layer of fruit and fondant mass

A layer of fruit and fondant mass in candy No. 188
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 859.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sea buckthorn puree10.0 17.70 1.77 15.21 1.52 
Total10.4 89.6 1002.35 897.80 861.62 771.75 
Losses 0.2%1.80 1.55 
Output10.4 89.6 1000.00 896.00 770.20 
Losses before baking/boiling, shrinkage 0.10033%89.6 1.01 0.90 0.86 0.77 
Baking/boiling 0.03%0.34 0.29 
Losses after baking/boiling, shrinkage 0.10033%89.6 1.01 0.90 0.86 0.77 
List of recipes
Fruit sugar lipstick in candy No. 188
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 846.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sea buckthorn puree10.0 66.90 6.69 56.62 5.66 
3Starch syrup78.0 66.23 51.66 56.06 43.72 
4water—  14.74 —   12.48 —   
Total9.0 91.0 1009.07 918.26 854.09 777.22 
Losses 0.9%8.26 6.99 
Output9.0 91.0 1000.00 910.00 846.41 770.23 
Losses before baking/boiling, shrinkage 0.44963%91.0 4.54 4.13 3.84 3.49 
Losses after baking/boiling, shrinkage 0.44963%91.0 4.54 4.13 3.84 3.49 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 859.6 kg finished product
in kind
in solids
1Sign up99.85728.92 727.83 
2Sea buckthorn puree10.0 71.84 7.18 
3Starch syrup78.0 56.06 43.72 
4water—  12.48 —   
Total869.30 778.74 
General losses 1.1%8.54 
Output89.6 859.60 770.20 
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
how to calculate the recipe for gingerbread

A layer of fruit and fondant mass (in candy No. 188) included in recipes:

№188 "Sea buckthorn nectar"Housing
№188 "Sea buckthorn nectar"No. 188

Recipe on A layer of fruit and fondant mass contained in handbooks:

calculations, forms, documents: