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
Chocolate-nut filling in candies → in car. No. 299 → Consolidated recipe

Consolidated recipe: Chocolate-nut filling in candies

Chocolate-nut filling in candies in car. No. 299
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 835.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85283.57 283.14 236.87 236.51 
3Cocoa mass97.4 189.62 184.69 158.39 154.27 
4Cocoa-butter [cocoa butter]100.0 79.82 79.82 66.67 66.67 
5Vanilla essence—  1.00 —   0.84 —   
Total1.1 98.9 1012.98 1002.03 846.14 837.00 
Losses 1.3%13.03 10.89 
Output1.1 98.9 1000.00 989.00 826.11 
Losses before baking/boiling, shrinkage 0.65042%98.9 6.59 6.52 5.50 5.44 
Baking/boiling -0.02%-0.20 -0.17 
Losses after baking/boiling, shrinkage 0.65042%98.9 6.59 6.52 5.50 5.44 
List of recipes
Roasted almond kernels with semifinished sugar in box 279,284,288,290,299,308
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 383.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Dried almond kernel96.0 340.55 326.93 130.56 125.34 
Total1.4 98.6 1014.63 1000.00 388.99 383.38 
Losses 1.0%10.00 3.83 
Output1.0 99.0 1000.00 990.00 383.38 379.54 
Losses before baking/boiling, shrinkage 0.49985%98.6 5.07 5.00 1.94 1.92 
Baking/boiling 0.45%4.51 1.73 
Losses after baking/boiling, shrinkage 0.49985%99.0 5.05 5.00 1.94 1.92 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 835.3 kg finished product
in kind
in solids
1Sign up99.85258.43 258.04 
2Powdered sugar99.85236.87 236.51 
3Cocoa mass97.4 158.39 154.27 
4Dried almond kernel96.0 130.56 125.34 
5Cocoa-butter [cocoa butter]100.0 66.67 66.67 
6Sign up—  0.84 —   
Total851.75 840.83 
General losses 1.8%14.72 
Output98.9 835.30 826.11 
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

Chocolate-nut filling in candies (in car. No. 299) included in recipes:

No. 299 Caramel "Volzhanka", wrappedNo. 299

Recipe on Chocolate-nut filling in candies contained in handbooks:

calculations, forms, documents: