KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe No. 182d "Shortbread" cookies glazed with chocolate

No. 182d
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 405 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Semi-finished product sand95.0 459.29 436.33 186.01 176.71 
3Roasted kernels97.5 54.27 52.91 21.98 21.43 
Total2.8 97.2 1005.03 976.46 407.04 395.47 
Losses 0.5%4.88 1.98 
Output2.8 97.2 1000.00 971.58 393.49 
Losses before baking/boiling, shrinkage 0.25%97.2 2.51 2.44 1.02 0.99 
Losses after baking/boiling, shrinkage 0.25%97.2 2.51 2.44 1.02 0.99 
Chocolate glaze for cookies ...
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 199.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 40.82 40.82 8.12 8.12 
Total0.86 99.141020.41 1011.59 203.10 201.35 
Losses 2.0%20.23 4.03 
Output0.86 99.141000.00 991.36 199.04 197.32 
Losses before baking/boiling, shrinkage 1.0%99.1410.20 10.12 2.03 2.01 
Losses after baking/boiling, shrinkage 1.0%99.1410.20 10.12 2.03 2.01 
Semi-finished product sand recipe (in cookies # 182d, 182e, 182g)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 186.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85309.72 309.26 57.61 57.53 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 258.11 216.81 48.01 40.33 
4Melange27.0 103.23 27.87 19.20 5.18 
5Baking soda (E500(ii))50.0 5.17 2.58 0.96 0.48 
6Sign up
Total16.4 83.6 1194.01 997.90 222.10 185.62 
Losses 4.8%47.90 8.91 
Output5.0 95.0 1000.00 950.00 186.01 176.71 
Losses before baking/boiling, shrinkage 2.40011%83.6 28.66 23.95 5.33 4.46 
Baking/boiling 12.03%140.14 26.07 
Losses after baking/boiling, shrinkage 2.40011%95.0 25.21 23.95 4.69 4.46 
Consolidated recipe, k=1.012059
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 405 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 194.98 193.22 197.33 195.55 
2Flour, premium85.5 96.03 82.10 97.18 83.09 
3Powdered sugar99.8557.61 57.53 58.31 58.22 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 48.01 40.33 48.59 40.82 
5Roasted kernels97.5 21.98 21.43 22.24 21.69 
6Sign up27.0 19.20 5.18 19.43 5.25 
7Cocoa-butter [cocoa butter]100.0 8.12 8.12 8.22 8.22 
8Baking soda (E500(ii))50.0 0.96 0.48 0.97 0.49 
9Essence—  0.29 —   0.29 —   
Total447.19 408.40 452.58 413.33 
Total phase loss 3.7%14.91 
Other losses 1.2%4.93 
General losses 4.8%19.84 
Output97.2 405.00 393.49 405.00 393.49