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
Cream (in candy) → in candy No. 166 → Consolidated recipe

Consolidated recipe Cream (in candy)

Cream (in candy) in candy No. 166
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 136.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 83.67 83.67 11.45 11.45 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 49.80 41.83 6.81 5.72 
4Pouring "Casserole"40.0 27.88 11.15 3.81 1.53 
5Alcohol—  13.94 —   1.91 —   
Total12.1 87.9 1011.99 889.68 138.44 121.71 
Losses 1.2%10.68 1.46 
Output12.1 87.9 1000.00 879.00 120.25 
Losses before baking/boiling, shrinkage 0.60044%87.9 6.08 5.34 0.83 0.73 
Baking/boiling -0.02%-0.16 -0.022
Losses after baking/boiling, shrinkage 0.60044%87.9 6.08 5.34 0.83 0.73 
List of recipes
Creamy brulee lipstick in candy No. 166
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 114.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 380.54 281.60 43.56 32.23 
3Starch syrup78.0 76.12 59.37 8.71 6.80 
Total11.3 88.7 1027.48 910.94 117.61 104.27 
Losses 1.2%10.94 1.25 
Output10.0 90.0 1000.00 900.00 114.46 103.01 
Losses before baking/boiling, shrinkage 0.60031%88.7 6.17 5.47 0.71 0.63 
Baking/boiling 1.49%15.24 1.74 
Losses after baking/boiling, shrinkage 0.60031%90.0 6.08 5.47 0.70 0.63 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 136.8 kg finished product
in kind
in solids
1Sign up99.8565.34 65.24 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 43.56 32.23 
3Cocoa-butter [cocoa butter]100.0 11.45 11.45 
4Starch syrup78.0 8.71 6.80 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.81 5.72 
6Sign up40.0 3.81 1.53 
7Alcohol—  1.91 —   
Total141.59 122.96 
General losses 2.2%2.71 
Output87.9 136.80 120.25 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on Cream (in candy) contained in handbooks:

calculations, forms, documents: