KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Candy body No. 293

Candy body No. 293 Retz. No. 18 candy"Fruit marzipan"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 895.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar (on the dust)99.8530.36 30.31 27.19 27.15 
Total9.2 90.8 1010.32 917.18 904.74 821.33 
Losses 1.0%9.18 8.22 
Output9.2 90.8 1000.00 908.00 813.11 
Losses before baking/boiling, shrinkage 0.50035%90.8 5.06 4.59 4.53 4.11 
Baking/boiling 0.02%0.21 0.19 
Losses after baking/boiling, shrinkage 0.50035%90.8 5.05 4.59 4.53 4.11 
Marzipan mass in candy No. 293 (revision No. 18)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 877.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Dried almond kernel96.0 208.56 200.22 183.02 175.70 
3Starch syrup78.0 88.95 69.38 78.06 60.89 
4Chopped melon75.0 69.52 52.14 61.01 45.76 
5Chopped oranges75.0 55.63 41.72 48.82 36.61 
6Sign up
Total8.7 91.3 1006.62 918.79 883.36 806.29 
Losses 1.5%13.79 12.10 
Output9.5 90.5 1000.00 905.00 877.55 794.19 
Losses before baking/boiling, shrinkage 0.75028%91.3 7.55 6.89 6.63 6.05 
Baking/boiling -0.86%-8.55 -7.50 
Losses after baking/boiling, shrinkage 0.75028%90.5 7.62 6.89 6.68 6.05 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 895.5 kg finished product
in kind
in solids
1Sign up99.85488.06 487.33 
2Dried almond kernel96.0 183.02 175.70 
3Starch syrup78.0 78.06 60.89 
4Chopped melon75.0 61.01 45.76 
5Chopped oranges75.0 48.82 36.61 
6Sign up99.8527.19 27.15 
7Alcohol—  24.40 —   
Total910.55 833.43 
General losses 2.4%20.32 
Output90.8 895.50 813.11