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 → Sweets with milk bodies → №074 "Variety" → No. 074 → Consolidated recipe

Consolidated recipe №074 "Variety"

No. 074
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 992.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 281.43 278.90 279.38 276.86 
Total8.9 91.1 1005.04 915.67 997.70 908.99 
Losses 0.5%4.59 4.56 
Output8.9 91.1 1000.00 911.08 904.43 
Losses before baking/boiling, shrinkage 0.25074%91.1 2.52 2.30 2.50 2.28 
Losses after baking/boiling, shrinkage 0.25074%91.1 2.52 2.30 2.50 2.28 
List of recipes
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 718.33 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 259.54 192.06 186.43 137.96 
3Cocoa powder [Skurikhin]95.0 64.88 61.64 46.61 44.27 
4Wine "Madera"—  32.44 —   23.30 —   
5Alcohol—  16.22 —   11.65 —   
6Sign up
7Vanillin—  0.39 —   0.28 —   
Total11.8 88.2 1023.48 902.55 735.19 648.33 
Losses 2.5%22.55 16.20 
Output12.0 88.0 1000.00 880.00 718.33 632.13 
Losses before baking/boiling, shrinkage 1.24921%88.2 12.79 11.27 9.18 8.10 
Baking/boiling -0.21%-2.12 -1.52 
Losses after baking/boiling, shrinkage 1.24921%88.0 12.81 11.27 9.20 8.10 
Consolidated recipe, k=1.005726
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 992.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85466.04 465.34 468.71 468.01 
2Chocolate glaze [Skurikhin]99.1 279.38 276.86 280.98 278.45 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 186.43 137.96 187.50 138.75 
4Cocoa powder [Skurikhin]95.0 46.61 44.27 46.87 44.53 
5Wine "Madera"—  23.30 —   23.44 —   
6Sign up—  11.65 —   11.72 —   
7Agar (E406)85.0 0.88 0.74 0.88 0.75 
8Vanillin—  0.28 —   0.28 —   
Total1014.57 925.19 1020.38 930.48 
Total phase loss 2.2%20.76 
Other losses 0.57%5.30 
General losses 2.8%26.05 
Output91.1 992.70 904.43 992.70 904.43 
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 №074 "Variety" contained in handbooks:

calculations, forms, documents: