KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe No. 155l chocolate biscuits

No. 155l
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 423.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Praline99.0 94.82 93.87 40.14 39.74 
Total5.5 94.5 1005.03 949.46 425.43 401.91 
Losses 0.5%4.75 2.01 
Output5.5 94.5 1000.00 944.72 399.90 
Losses before baking/boiling, shrinkage 0.25%94.5 2.51 2.37 1.06 1.00 
Losses after baking/boiling, shrinkage 0.25%94.5 2.51 2.37 1.06 1.00 
biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 385.29 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 365.33 312.36 140.76 120.35 
3Melange27.0 292.26 78.91 112.60 30.40 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 241.11 202.53 92.90 78.03 
5Cocoa powder [Skurikhin]95.0 29.22 27.76 11.26 10.70 
6Sign up
Total23.8 76.2 1295.09 986.36 498.99 380.03 
Losses 4.7%46.36 17.86 
Output6.0 94.0 1000.00 940.00 385.29 362.17 
Losses before baking/boiling, shrinkage 2.35009%76.2 30.44 23.18 11.73 8.93 
Baking/boiling 18.98%239.99 92.47 
Losses after baking/boiling, shrinkage 2.35009%94.0 24.66 23.18 9.50 8.93 
Consolidated recipe, k=1.000693
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 423.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85140.77 140.55 140.86 140.65 
2Flour, premium85.5 140.76 120.35 140.86 120.43 
3Melange27.0 112.60 30.40 112.68 30.42 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 92.90 78.03 92.96 78.09 
5Praline99.0 40.14 39.74 40.16 39.76 
6Sign up95.0 11.26 10.70 11.27 10.70 
7Essence—  0.70 —   0.70 —   
Total539.12 419.77 539.50 420.06 
Total phase loss 4.7%19.87 
Other losses 0.07%0.29 
General losses 4.8%20.16 
Output94.5 423.30 399.90 423.30 399.90