KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Fruit layer

Fruit layer in candy No. 291
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 449.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 416.90 41.69 187.44 18.74 
3Granulated sugar99.85416.83 416.20 187.41 187.13 
4Starch syrup78.0 64.13 50.02 28.83 22.49 
5Cognac—  16.03 —   7.21 —   
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7Alcohol—  6.41 —   2.88 —   
8Vanillin—  0.32 —   0.14 —   
9Essence strawberry—  0.24 —   0.11 —   
Total39.9 60.1 1410.04 846.76 633.95 380.71 
Losses 0.8%6.76 3.04 
Output16.0 84.0 1000.00 840.00 377.66 
Losses before baking/boiling, shrinkage 0.3994%60.1 5.63 3.38 2.53 1.52 
Baking/boiling 28.51%400.38 180.01 
Losses after baking/boiling, shrinkage 0.3994%84.0 4.03 3.38 1.81 1.52