KondiDoc: технологические расчеты в кондитерском производстве
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New finishing cream → basic recipe → Consolidated recipe

Consolidated recipe New finishing cream

New finishing cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 119.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 491.11 412.53 58.49 49.13 
3Vanilla powder99.854.10 4.09 0.49 0.49 
4Cognac—  1.62 —   0.19 —   
Total21.7 78.3 1021.45 799.60 121.65 95.23 
Losses 2.1%16.60 1.98 
Output21.7 78.3 1000.00 783.00 93.26 
Losses before baking/boiling, shrinkage 1.03795%78.3 10.60 8.30 1.26 0.99 
Baking/boiling 0.02%0.25 0.030
Losses after baking/boiling, shrinkage 1.03795%78.3 10.60 8.30 1.26 0.99 
List of recipes
No. 063 Milk-sugar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 62.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 21.28 2.55 
Total28.6 71.4 1053.30 752.58 65.81 47.02 
Losses 3.0%22.58 1.41 
Output27.0 73.0 1000.00 730.00 62.48 45.61 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.99 0.71 
Baking/boiling 2.12%22.03 1.38 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.97 0.71 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 119.1 kg finished product
in kind
in solids
1Sign up84.0 58.49 49.13 
2Granulated sugar99.8544.54 44.47 
3Fresh whole milk the weight ratio of fat 3.2%12.0 21.28 2.55 
4Vanilla powder99.850.49 0.49 
5Cognac—  0.19 —   
Total124.98 96.64 
General losses 3.5%3.39 
Output78.3 119.10 93.26 
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