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 → №027 "Dunno" → No. 027 → Consolidated recipe

Consolidated recipe №027 "Dunno"

No. 027
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 605.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 241.17 239.00 146.10 144.79 
Total8.6 91.4 1004.99 918.80 608.82 556.61 
Losses 0.5%4.56 2.76 
Output8.6 91.4 1000.00 914.24 553.84 
Losses before baking/boiling, shrinkage 0.24826%91.4 2.50 2.28 1.51 1.38 
Losses after baking/boiling, shrinkage 0.24826%91.4 2.50 2.28 1.51 1.38 
List of recipes
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 462.72 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Raspberry podvarka (boiled)80.0 153.48 122.78 71.02 56.81 
3Alcohol—  15.34 —   7.10 —   
4Vanilla essence—  0.51 —   0.24 —   
5Essence raspberry—  0.26 —   0.12 —   
Total12.9 87.1 1029.02 896.27 476.15 414.72 
Losses 0.7%6.27 2.90 
Output11.0 89.0 1000.00 890.00 462.72 411.82 
Losses before baking/boiling, shrinkage 0.34984%87.1 3.60 3.14 1.67 1.45 
Baking/boiling 2.14%21.90 10.13 
Losses after baking/boiling, shrinkage 0.34984%89.0 3.52 3.14 1.63 1.45 
Creamy brulee lipstick in candy No. 18,24,27,186,187
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 397.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 300.61 222.45 119.55 88.46 
3Starch syrup78.0 90.19 70.35 35.87 27.98 
Total9.8 90.2 1009.86 910.93 401.60 362.26 
Losses 1.2%10.93 4.35 
Output10.0 90.0 1000.00 900.00 397.68 357.91 
Losses before baking/boiling, shrinkage 0.59999%90.2 6.06 5.47 2.41 2.17 
Baking/boiling -0.23%-2.27 -0.90 
Losses after baking/boiling, shrinkage 0.59999%90.0 6.07 5.47 2.42 2.17 
Raspberry podvarka (boiled) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 71.02 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.96 807.27 83.09 57.33 
Losses 0.9%7.27 0.52 
Output20.0 80.0 1000.00 800.00 71.02 56.81 
Losses before baking/boiling, shrinkage 0.45043%69.0 5.27 3.64 0.37 0.26 
Baking/boiling 13.75%160.14 11.37 
Losses after baking/boiling, shrinkage 0.45043%80.0 4.55 3.64 0.32 0.26 
Consolidated recipe, k=1.004446
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 605.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85246.19 245.82 247.28 246.91 
2Chocolate glaze [Skurikhin]99.1 146.10 144.79 146.75 145.43 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 119.55 88.46 120.08 88.86 
4Raspberry podvarka69.0 83.09 57.33 83.46 57.59 
5Starch syrup78.0 35.87 27.98 36.03 28.10 
6Sign up—  7.10 —   7.13 —   
7Vanilla essence—  0.24 —   0.24 —   
8Essence raspberry—  0.12 —   0.12 —   
Total638.24 564.37 641.08 566.88 
Total phase loss 1.9%10.53 
Other losses 0.44%2.51 
General losses 2.3%13.04 
Output91.4 605.80 553.84 605.80 553.84 
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 №027 "Dunno" contained in handbooks:

calculations, forms, documents: