KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №038 "Severyanka" → No. 038 → Consolidated recipe

Consolidated recipe №038 "Severyanka"

No. 038
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 693 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.29 249.03 174.14 172.58 
Total8.8 91.2 1005.02 916.83 696.48 635.37 
Losses 0.5%4.58 3.17 
Output8.8 91.2 1000.00 912.25 632.19 
Losses before baking/boiling, shrinkage 0.24975%91.2 2.51 2.29 1.74 1.59 
Losses after baking/boiling, shrinkage 0.24975%91.2 2.51 2.29 1.74 1.59 
List of recipes
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 522.33 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  17.72 —   9.26 —   
3Citric acid (E330)91.2 0.75 0.68 0.39 0.36 
4Cranberry essence—  0.37 —   0.19 —   
Total11.6 88.4 1009.90 892.64 527.51 466.26 
Losses 0.74%6.64 3.47 
Output11.4 88.6 1000.00 886.00 522.33 462.79 
Losses before baking/boiling, shrinkage 0.37182%88.4 3.76 3.32 1.96 1.73 
Baking/boiling 0.24%2.40 1.25 
Losses after baking/boiling, shrinkage 0.37182%88.6 3.75 3.32 1.96 1.73 
Fruit lipstick in candy No. 38
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 517.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cranberry puree10.0 153.50 15.35 79.46 7.95 
Total13.3 86.7 1047.66 908.17 542.34 470.13 
Losses 0.9%8.17 4.23 
Output10.0 90.0 1000.00 900.00 517.67 465.90 
Losses before baking/boiling, shrinkage 0.44974%86.7 4.71 4.08 2.44 2.11 
Baking/boiling 3.68%38.41 19.88 
Losses after baking/boiling, shrinkage 0.44974%90.0 4.54 4.08 2.35 2.11 
Consolidated recipe, k=1.00316
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 693 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85462.88 462.18 464.34 463.64 
2Chocolate glaze [Skurikhin]99.1 174.14 172.58 174.69 173.12 
3Cranberry puree10.0 79.46 7.95 79.71 7.97 
4Alcohol—  9.26 —   9.29 —   
5Citric acid (E330)91.2 0.39 0.36 0.39 0.36 
6Sign up—  0.19 —   0.19 —   
Total726.32 643.06 728.62 645.09 
Total phase loss 1.7%10.87 
Other losses 0.32%2.03 
General losses 2.0%12.90 
Output91.2 693.00 632.19 693.00 632.19 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on №038 "Severyanka" contained in handbooks:

calculations, forms, documents: