KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 191d cookies "Bars"

No. 191d
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 21.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.14176.12 174.60 3.84 3.81 
3Fruit filling74.0 165.77 122.67 3.61 2.67 
Total6.4 93.6 1005.03 940.51 21.91 20.50 
Losses 0.5%4.70 0.10 
Output6.4 93.6 1000.00 935.81 20.40 
Losses before baking/boiling, shrinkage 0.25%93.6 2.51 2.35 0.0550.051
Losses after baking/boiling, shrinkage 0.25%93.6 2.51 2.35 0.0550.051
biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 14.46 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 396.18 332.79 5.73 4.81 
3Powdered sugar99.85171.54 171.28 2.48 2.48 
4Raw egg white12.0 133.08 15.97 1.92 0.23 
5Lemon essence—  3.26 —   0.047—   
Total20.9 79.1 1287.53 1018.91 18.61 14.73 
Losses 4.8%48.91 0.71 
Output3.0 97.0 1000.00 970.00 14.46 14.02 
Losses before baking/boiling, shrinkage 2.4%79.1 30.90 24.45 0.45 0.35 
Baking/boiling 18.42%231.42 3.35 
Losses after baking/boiling, shrinkage 2.4%97.0 25.21 24.45 0.36 0.35 
Chocolate glaze for cookies ...
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 40.82 40.82 0.16 0.16 
Total0.86 99.141020.41 1011.59 3.92 3.88 
Losses 2.0%20.23 0.078
Output0.86 99.141000.00 991.36 3.84 3.81 
Losses before baking/boiling, shrinkage 1.0%99.1410.20 10.12 0.0390.039
Losses after baking/boiling, shrinkage 1.0%99.1410.20 10.12 0.0390.039
Consolidated recipe, k=1.006642
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 21.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 8.43 7.21 8.49 7.26 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 5.73 4.81 5.77 4.84 
3Chocolate glaze [Skurikhin]99.1 3.76 3.73 3.79 3.75 
4Fruit filling74.0 3.61 2.67 3.64 2.69 
5Powdered sugar99.852.48 2.48 2.50 2.49 
6Sign up12.0 1.92 0.23 1.94 0.23 
7Cocoa-butter [cocoa butter]100.0 0.16 0.16 0.16 0.16 
8Lemon essence—  0.047—   0.047—   
Total26.14 21.29 26.32 21.43 
Total phase loss 4.2%0.89 
Other losses 0.66%0.14 
General losses 4.8%1.03 
Output93.6 21.80 20.40 21.80 20.40 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data