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

Consolidated recipe Cream New finishing chocolate

Cream New finishing chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 129.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 404.23 339.55 52.51 44.11 
3Cocoa powder [Skurikhin]95.0 125.49 119.22 16.30 15.49 
4Vanilla powder99.851.53 1.53 0.20 0.20 
Total19.9 80.1 1021.44 818.14 132.69 106.28 
Losses 2.1%17.14 2.23 
Output19.9 80.1 1000.00 801.00 104.05 
Losses before baking/boiling, shrinkage 1.04721%80.1 10.70 8.57 1.39 1.11 
Baking/boiling 0.0%0.0470.006
Losses after baking/boiling, shrinkage 1.04721%80.1 10.70 8.57 1.39 1.11 
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 63.68 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 21.68 2.60 
Total28.6 71.4 1053.30 752.58 67.07 47.92 
Losses 3.0%22.58 1.44 
Output27.0 73.0 1000.00 730.00 63.68 46.48 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.01 0.72 
Baking/boiling 2.12%22.03 1.40 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.98 0.72 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 129.9 kg finished product
in kind
in solids
1Sign up84.0 52.51 44.11 
2Granulated sugar99.8545.39 45.32 
3Fresh whole milk the weight ratio of fat 3.2%12.0 21.68 2.60 
4Cocoa powder [Skurikhin]95.0 16.30 15.49 
5Vanilla powder99.850.20 0.20 
Total136.08 107.71 
General losses 3.4%3.66 
Output80.1 129.90 104.05 
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