KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Fruit lipstick

Fruit lipstick in candy No. 226
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 235.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 94.52 73.73 22.30 17.39 
3Apple puree [GOST]10.0 90.20 9.02 21.28 2.13 
Total25.4 74.6 1215.34 907.24 286.70 214.02 
Losses 0.8%7.24 1.71 
Output10.0 90.0 1000.00 900.00 212.31 
Losses before baking/boiling, shrinkage 0.3991%74.6 4.85 3.62 1.14 0.85 
Baking/boiling 17.06%206.47 48.71 
Losses after baking/boiling, shrinkage 0.3991%90.0 4.02 3.62 0.95 0.85 
Sugar syrup (in candy) in candy No. 226
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 243.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  199.80 —   48.58 —   
Total20.0 80.0 1005.03 804.02 244.35 195.48 
Losses 0.5%4.02 0.98 
Output20.0 80.0 1000.00 800.00 243.12 194.50 
Losses before baking/boiling, shrinkage 0.25013%80.0 2.51 2.01 0.61 0.49 
Losses after baking/boiling, shrinkage 0.25013%80.0 2.51 2.01 0.61 0.49 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 235.9 kg finished product
in kind
in solids
1Sign up99.85195.77 195.48 
2water—  48.58 —   
3Starch syrup78.0 22.30 17.39 
4Apple puree [GOST]10.0 21.28 2.13 
Total287.92 215.00 
General losses 1.2%2.69 
Output90.0 235.90 212.31