KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №083 "Honey Liqueur"

No. 083
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 320.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 303.03 300.30 97.24 96.37 
Total15.0 85.0 1010.11 858.90 324.14 275.62 
Losses 1.0%8.60 2.76 
Output15.0 85.0 1000.00 850.30 272.86 
Losses before baking/boiling, shrinkage 0.50044%85.0 5.06 4.30 1.62 1.38 
Losses after baking/boiling, shrinkage 0.50044%85.0 5.06 4.30 1.62 1.38 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 226.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  146.21 —   33.17 —   
3Alcohol—  34.93 —   7.93 —   
4Natural honey78.0 34.92 27.24 7.92 6.18 
5Cognac—  24.95 —   5.66 —   
Total21.0 79.0 1023.54 808.59 232.24 183.47 
Losses 2.3%18.59 4.22 
Output21.0 79.0 1000.00 790.00 226.90 179.25 
Losses before baking/boiling, shrinkage 1.14976%79.0 11.77 9.30 2.67 2.11 
Losses after baking/boiling, shrinkage 1.14976%79.0 11.77 9.30 2.67 2.11 
Consolidated recipe, k=1.008341
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 320.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85177.56 177.29 179.04 178.77 
2Chocolate glaze [Skurikhin]99.1 97.24 96.37 98.05 97.17 
3water—  33.17 —   33.45 —   
4Alcohol—  7.93 —   7.99 —   
5Natural honey78.0 7.92 6.18 7.99 6.23 
6Sign up—  5.66 —   5.71 —   
Total329.48 279.84 332.23 282.17 
Total phase loss 2.5%6.98 
Other losses 0.83%2.33 
General losses 3.3%9.31 
Output85.0 320.90 272.86 320.90 272.86