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
All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 050 Creamy coffee cream → basic recipe → Consolidated recipe

Consolidated recipe No. 050 Creamy coffee cream

No. 050 Creamy coffee cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 814.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85291.60 291.16 237.62 237.27 
3water—  112.49 —   91.67 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 111.35 82.40 90.74 67.15 
5No. 112 Coffee paste93.6 25.41 23.78 20.71 19.38 
6Sign up
Total22.0 78.0 1019.37 795.11 830.69 647.94 
Losses 1.9%15.11 12.31 
Output22.0 78.0 1000.00 780.00 635.62 
Losses before baking/boiling, shrinkage 0.95022%78.0 9.69 7.56 7.89 6.16 
Losses after baking/boiling, shrinkage 0.95022%78.0 9.69 7.56 7.89 6.16 
List of recipes
No. 112 Coffee paste basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 20.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 201.01 168.85 4.16 3.50 
Total6.4 93.6 1005.03 940.71 20.81 19.48 
Losses 0.5%4.71 0.10 
Output6.4 93.6 1000.00 936.00 20.71 19.38 
Losses before baking/boiling, shrinkage 0.25022%93.6 2.51 2.35 0.0520.049
Baking/boiling 0.0%0.0010.00 
Losses after baking/boiling, shrinkage 0.25022%93.6 2.51 2.35 0.0520.049
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 814.9 kg finished product
in kind
in solids
1Sign up84.0 390.04 327.64 
2Granulated sugar99.85237.62 237.27 
3water—  91.67 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 90.74 67.15 
5Natural roasted coffee96.0 16.65 15.98 
6Sign up—  4.07 —   
Total830.79 648.03 
General losses 1.9%12.41 
Output78.0 814.90 635.62 
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 No. 050 Creamy coffee cream contained in handbooks:

calculations, forms, documents: