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Consolidated recipe №58 iris "School"

No. 58
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 630.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 196.44 191.53 123.88 120.78 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 46.85 39.35 29.54 24.82 
4Iris essence—  0.85 —   0.54 —   
Total18.6 81.4 1184.87 964.65 747.18 608.31 
Losses 1.0%9.65 6.09 
Output4.5 95.5 1000.00 955.00 602.22 
Losses before baking/boiling, shrinkage 0.5003%81.4 5.93 4.83 3.74 3.04 
Baking/boiling 14.75%173.89 109.65 
Losses after baking/boiling, shrinkage 0.5003%95.5 5.05 4.83 3.19 3.04 
Milk mixture of iris "Children's" No. 3, 11, 47, 58 Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 593.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 318.11 235.40 188.71 139.65 
3Starch syrup78.0 206.77 161.28 122.66 95.68 
4water—  92.99 —   55.17 —   
Total22.0 78.0 1008.07 786.30 598.01 466.45 
Losses 0.8%6.30 3.74 
Output22.0 78.0 1000.00 780.00 593.22 462.71 
Losses before baking/boiling, shrinkage 0.4004%78.0 4.04 3.15 2.39 1.87 
Losses after baking/boiling, shrinkage 0.4004%78.0 4.04 3.15 2.39 1.87 
Consolidated recipe, k=1.007116
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 630.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85231.48 231.13 233.12 232.77 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 188.71 139.65 190.05 140.64 
3Roasted kernels97.5 123.88 120.78 124.76 121.64 
4Starch syrup78.0 122.66 95.68 123.53 96.36 
5water—  55.17 —   55.56 —   
6Sign up84.0 29.54 24.82 29.75 24.99 
7Iris essence—  0.54 —   0.54 —   
Total751.97 612.05 757.32 616.40 
Total phase loss 1.6%9.82 
Other losses 0.71%4.36 
General losses 2.3%14.18 
Output95.5 630.60 602.22 630.60 602.22