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 → №020 "Favorite" → No. 020 → Consolidated recipe

Consolidated recipe №020 "Favorite"

No. 020
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 298 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 241.21 239.04 71.88 71.23 
Total7.1 92.9 1005.02 934.11 299.50 278.36 
Losses 0.5%4.67 1.39 
Output7.1 92.9 1000.00 929.44 276.97 
Losses before baking/boiling, shrinkage 0.24975%92.9 2.51 2.33 0.75 0.70 
Losses after baking/boiling, shrinkage 0.24975%92.9 2.51 2.33 0.75 0.70 
List of recipes
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 227.62 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 152.89 151.51 34.80 34.49 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 25.49 21.41 5.80 4.87 
4Alcohol—  15.05 —   3.43 —   
5Citric acid (E330)91.2 1.62 1.48 0.37 0.34 
6Sign up
7Vanilla essence—  0.15 —   0.034—   
Total9.3 90.7 1010.76 916.43 230.06 208.59 
Losses 0.7%6.43 1.46 
Output9.0 91.0 1000.00 910.00 227.62 207.13 
Losses before baking/boiling, shrinkage 0.35061%90.7 3.54 3.21 0.81 0.73 
Baking/boiling 0.37%3.69 0.84 
Losses after baking/boiling, shrinkage 0.35061%91.0 3.53 3.21 0.80 0.73 
Milk lipstick main recipe (in candy card.)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 185.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 56.30 41.66 
3Starch syrup78.0 91.00 70.98 16.89 13.17 
Total9.8 90.2 1019.02 919.19 189.13 170.60 
Losses 1.0%9.19 1.71 
Output9.0 91.0 1000.00 910.00 185.60 168.90 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 0.95 0.85 
Baking/boiling 0.88%8.87 1.65 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 0.94 0.85 
Consolidated recipe, k=1.005937
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 298 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85115.94 115.76 116.63 116.45 
2Chocolate glaze [Skurikhin]99.1 106.68 105.72 107.31 106.35 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 56.30 41.66 56.64 41.91 
4Starch syrup78.0 16.89 13.17 16.99 13.25 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 5.80 4.87 5.84 4.90 
6Sign up—  3.43 —   3.45 —   
7Citric acid (E330)91.2 0.37 0.34 0.37 0.34 
8Essence of rum—  0.034—   0.034—   
9Vanilla essence—  0.034—   0.034—   
Total305.48 281.53 307.29 283.20 
Total phase loss 1.6%4.56 
Other losses 0.59%1.67 
General losses 2.2%6.23 
Output92.9 298.00 276.97 298.00 276.97 
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 №020 "Favorite" contained in handbooks:

calculations, forms, documents: