KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Hearts Cake

Hearts Cake basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 353.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 238.78 200.58 84.36 70.86 
3Roasted kernels97.5 205.90 200.75 72.74 70.93 
4Granulated sugar99.85159.19 158.95 56.24 56.16 
5Melange27.0 55.72 15.04 19.69 5.32 
6Sign up
7Flour, premium (on the dust)85.5 31.84 27.22 11.25 9.62 
8Essence—  1.60 —   0.57 —   
9Salt96.5 1.59 1.53 0.56 0.54 
10Ammonium carbonic (E503(i))—  0.40 —   0.14 —   
11Sign up
Total16.3 83.7 1144.88 958.45 404.49 338.62 
Losses 4.3%41.25 14.57 
Output8.3 91.7 1000.00 917.20 324.05 
Losses before baking/boiling, shrinkage 2.15208%83.7 24.64 20.63 8.70 7.29 
Baking/boiling 8.73%97.75 34.54 
Losses after baking/boiling, shrinkage 2.15208%91.7 22.49 20.63 7.95 7.29 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 353.3 kg finished product
in kind
in solids
1Sign up85.5 151.86 129.84 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 84.36 70.86 
3Roasted kernels97.5 72.74 70.93 
4Granulated sugar99.8556.24 56.16 
5Melange27.0 19.69 5.32 
6Sign up27.0 18.19 4.91 
7Essence—  0.57 —   
8Salt96.5 0.56 0.54 
9Ammonium carbonic (E503(i))—  0.14 —   
10Baking soda (E500(ii))50.0 0.14 0.071
Total404.49 338.62 
General losses 4.3%14.57 
Output91.7 353.30 324.05