KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe No. 185е "Shortbread" cookies with sprinkling

No. 185e
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 242.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8591.36 91.22 22.14 22.10 
Total4.6 95.4 1005.03 959.20 243.52 232.42 
Losses 0.5%4.80 1.16 
Output4.6 95.4 1000.00 954.41 231.25 
Losses before baking/boiling, shrinkage 0.25%95.4 2.51 2.40 0.61 0.58 
Losses after baking/boiling, shrinkage 0.25%95.4 2.51 2.40 0.61 0.58 
biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 221.38 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 358.15 300.85 79.29 66.60 
3Powdered sugar99.85176.40 176.14 39.05 38.99 
4Melange27.0 53.44 14.43 11.83 3.19 
5Melange (for lubrication)27.0 53.44 14.43 11.83 3.19 
6Sign up
7Vanilla powder99.850.90 0.90 0.20 0.20 
Total18.0 82.0 1214.34 995.81 268.83 220.45 
Losses 4.6%45.81 10.14 
Output5.0 95.0 1000.00 950.00 221.38 210.31 
Losses before baking/boiling, shrinkage 2.3%82.0 27.93 22.90 6.18 5.07 
Baking/boiling 13.68%162.30 35.93 
Losses after baking/boiling, shrinkage 2.3%95.0 24.11 22.90 5.34 5.07 
Consolidated recipe, k=1.001471
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 242.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 126.63 108.27 126.82 108.43 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 79.29 66.60 79.41 66.70 
3Powdered sugar99.8561.19 61.10 61.28 61.19 
4Melange27.0 23.66 6.39 23.70 6.40 
5Vanilla powder99.850.20 0.20 0.20 0.20 
Total290.97 242.56 291.40 242.91 
Total phase loss 4.7%11.30 
Other losses 0.15%0.36 
General losses 4.8%11.66 
Output95.4 242.30 231.25 242.30 231.25