KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Coffee and milk filling (in No. 238)

Coffee and milk filling (in No. 238) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 512.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 383.34 382.19 196.35 195.76 
3Whole milk powder95.0 90.28 85.77 46.24 43.93 
4No. 110 Coffee paste96.7 48.43 46.83 24.81 23.99 
Total0.79 99.211004.97 996.98 514.75 510.65 
Losses 0.5%4.98 2.55 
Output0.8 99.2 1000.00 992.00 508.10 
Losses before baking/boiling, shrinkage 0.24992%99.212.51 2.49 1.29 1.28 
Baking/boiling -0.01%-0.053-0.027
Losses after baking/boiling, shrinkage 0.24992%99.2 2.51 2.49 1.29 1.28 
No. 110 Coffee paste basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 24.81 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 200.90 200.30 4.98 4.97 
Total3.3 96.7 1004.61 971.86 24.92 24.11 
Losses 0.5%4.86 0.12 
Output3.3 96.7 1000.00 967.00 24.81 23.99 
Losses before baking/boiling, shrinkage 0.24998%96.7 2.51 2.43 0.0620.060
Baking/boiling -0.04%-0.41 -0.010
Losses after baking/boiling, shrinkage 0.24998%96.7 2.51 2.43 0.0620.060
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 512.2 kg finished product
in kind
in solids
1Sign up99.85247.35 246.98 
2Confectionery fat99.7 201.33 200.73 
3Whole milk powder95.0 46.24 43.93 
4Natural roasted coffee96.0 19.94 19.14 
Total514.86 510.78 
General losses 0.52%2.67 
Output99.2 512.20 508.10