KondiDoc: технологические расчеты в кондитерском производстве
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Fondant layer → in candy No. 293 (review No. 4) → Consolidated recipe

Consolidated recipe: Fondant layer

Fondant layer in candy No. 293 (review No. 4)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 886.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Chopped orange semifinished75.0 91.15 68.36 80.79 60.59 
3Citric acid (E330)91.2 3.14 2.86 2.78 2.54 
Total10.4 89.6 1005.59 900.51 891.25 798.12 
Losses 0.5%4.51 4.00 
Output10.4 89.6 1000.00 896.00 794.12 
Losses before baking/boiling, shrinkage 0.25037%89.6 2.52 2.25 2.23 2.00 
Baking/boiling 0.06%0.56 0.49 
Losses after baking/boiling, shrinkage 0.25037%89.6 2.52 2.25 2.23 2.00 
List of recipes
Sugar lipstick basic recipe (in candy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 807.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   197.36 —   
3Starch syrup78.0 104.63 81.61 84.51 65.92 
Total22.6 77.4 1185.97 917.35 957.89 740.93 
Losses 0.8%7.35 5.93 
Output9.0 91.0 1000.00 910.00 807.69 734.99 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 3.84 2.97 
Baking/boiling 15.0%177.18 143.11 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 3.26 2.97 
Chopped orange semifinished in candy No. 293 (revision No. 4)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 80.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total30.0 70.0 1087.00 760.90 87.81 61.47 
Losses 1.4%10.90 0.88 
Output25.0 75.0 1000.00 750.00 80.79 60.59 
Losses before baking/boiling, shrinkage 0.71626%70.0 7.79 5.45 0.63 0.44 
Baking/boiling 6.67%71.95 5.81 
Losses after baking/boiling, shrinkage 0.71626%75.0 7.27 5.45 0.59 0.44 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 886.3 kg finished product
in kind
in solids
1Sign up99.85676.02 675.01 
2water—  197.36 —   
3Oranges taken out of syrup70.0 87.81 61.47 
4Starch syrup78.0 84.51 65.92 
5Citric acid (E330)91.2 2.78 2.54 
Total1048.49 804.94 
General losses 1.3%10.81 
Output89.6 886.30 794.12 
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

Fondant layer (in candy No. 293 (review No. 4)) included in recipes:

№293 "Chocolate set"No. 293_4 Fondant with waffles
Candy body No. 293Retz. No. 4 candy"Fudge with waff."

Recipe on Fondant layer contained in handbooks:

calculations, forms, documents: