KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Fruit mass with nuts → in candy No. 150 → Consolidated recipe

Consolidated recipe: Fruit mass with nuts

Fruit mass with nuts in candy No. 150
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 848.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 206.49 201.33 175.19 170.81 
Total12.4 87.6 1002.29 877.76 850.34 744.69 
Losses 0.2%1.76 1.49 
Output12.4 87.6 1000.00 876.00 743.20 
Losses before baking/boiling, shrinkage 0.10013%87.6 1.00 0.88 0.85 0.75 
Baking/boiling 0.03%0.28 0.24 
Losses after baking/boiling, shrinkage 0.10013%87.6 1.00 0.88 0.85 0.75 
List of recipes
Fruit mass in candy No. 150
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 675.16 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 617.80 61.78 417.11 41.71 
3Apple puree [GOST]10.0 207.50 20.75 140.10 14.01 
4Citric acid (E330)91.2 1.54 1.40 1.04 0.95 
Total46.5 53.5 1600.92 856.85 1080.87 578.51 
Losses 0.8%6.85 4.63 
Output15.0 85.0 1000.00 850.00 675.16 573.88 
Losses before baking/boiling, shrinkage 0.39991%53.5 6.40 3.43 4.32 2.31 
Baking/boiling 37.03%590.49 398.67 
Losses after baking/boiling, shrinkage 0.39991%85.0 4.03 3.43 2.72 2.31 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 848.4 kg finished product
in kind
in solids
1Sign up99.85522.63 521.84 
2Apricot puree10.0 417.11 41.71 
3Roasted kernels97.5 175.19 170.81 
4Apple puree [GOST]10.0 140.10 14.01 
5Citric acid (E330)91.2 1.04 0.95 
Total1256.06 749.32 
General losses 0.82%6.12 
Output87.6 848.40 743.20 
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

Fruit mass with nuts (in candy No. 150) included in recipes:

№150 "Bucuria"Housing
№150 "Bucuria"No. 150

Recipe on Fruit mass with nuts contained in handbooks:

calculations, forms, documents: