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 → Other semi-finished products → No. Ш147 Chocolate icing → Recipe No. 1 → Home

Homemade recipe No. Ш147 Chocolate icing Recipe No. 1

No. Ш147 Chocolate icing Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up140.15 164.04 112.23 90.66 
Cocoa mass130.77 153.06 104.72 84.59 
Cocoa-butter [cocoa butter]35.20 41.21 28.19 22.77 
Soybean phosphatide concentrate1.21 1.42 0.97 0.78 
Vanilla essence0.17 0.19 0.13 0.11 
Total307.50 359.92 246.24 198.90 
Output
List of recipes

Description: Represents the chocolate mass intended for glazing of cases of sweets, caramel and other confectionery.

Recipe on No. Ш147 Chocolate icing contained in handbooks:

calculations, forms, documents: