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

Fruit lipstick in candy No. 228
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 727.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 94.63 73.81 68.81 53.68 
3Apple puree [GOST]10.0 45.20 4.52 32.87 3.29 
4Chokeberry puree10.0 45.20 4.52 32.87 3.29 
Total25.4 74.6 1216.69 908.18 884.78 660.43 
Losses 0.9%8.18 5.95 
Output10.0 90.0 1000.00 900.00 654.48 
Losses before baking/boiling, shrinkage 0.45032%74.6 5.48 4.09 3.98 2.97 
Baking/boiling 17.06%206.67 150.29 
Losses after baking/boiling, shrinkage 0.45032%90.0 4.54 4.09 3.30 2.97 
Sugar syrup (in candy) in candy No. 228
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 750.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  199.40 —   149.59 —   
Total20.0 80.0 1003.01 802.40 752.48 601.98 
Losses 0.3%2.40 1.80 
Output20.0 80.0 1000.00 800.00 750.22 600.18 
Losses before baking/boiling, shrinkage 0.14984%80.0 1.50 1.20 1.13 0.90 
Losses after baking/boiling, shrinkage 0.14984%80.0 1.50 1.20 1.13 0.90 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 727.2 kg finished product
in kind
in solids
1Sign up99.85602.89 601.98 
2water—  149.59 —   
3Starch syrup78.0 68.81 53.68 
4Apple puree [GOST]10.0 32.87 3.29 
5Chokeberry puree10.0 32.87 3.29 
Total887.03 662.23 
General losses 1.2%7.75 
Output90.0 727.20 654.48