KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №099 "Delicacy"

# 099
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 109.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 323.21 320.30 35.39 35.07 
3Nuts94.0 101.01 94.95 11.06 10.40 
4Blue paint—  0.050—   0.005—   
5Yellow paint—  0.050—   0.005—   
Total3.0 97.0 1010.14 979.40 110.61 107.24 
Losses 1.0%9.80 1.07 
Output3.0 97.0 1000.00 969.60 106.17 
Losses before baking/boiling, shrinkage 0.50006%97.0 5.05 4.90 0.55 0.54 
Baking/boiling 0.0%0.0380.004
Losses after baking/boiling, shrinkage 0.50006%97.0 5.05 4.90 0.55 0.54 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 64.15 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 76.21 74.30 4.89 4.77 
3Cognac—  16.04 —   1.03 —   
4Essence of rum—  0.88 —   0.056—   
Total3.7 96.3 1005.90 968.82 64.53 62.15 
Losses 0.6%5.82 0.37 
Output3.7 96.3 1000.00 963.00 64.15 61.77 
Losses before baking/boiling, shrinkage 0.30033%96.3 3.02 2.91 0.19 0.19 
Baking/boiling -0.01%-0.14 -0.009
Losses after baking/boiling, shrinkage 0.30033%96.3 3.02 2.91 0.19 0.19 
Almond cream in candy No. 99
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 58.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85356.17 355.64 20.85 20.82 
3Whole milk powder the weight ratio of fat 26%96.0 138.50 132.96 8.11 7.79 
4Cocoa-butter [cocoa butter]100.0 128.57 128.57 7.53 7.53 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 32.67 27.44 1.91 1.61 
Total2.0 98.0 1012.12 991.91 59.26 58.08 
Losses 1.2%11.91 0.70 
Output2.0 98.0 1000.00 980.00 58.55 57.38 
Losses before baking/boiling, shrinkage 0.60052%98.0 6.08 5.96 0.36 0.35 
Baking/boiling -0.0%-0.036-0.002
Losses after baking/boiling, shrinkage 0.60052%98.0 6.08 5.96 0.36 0.35 
Consolidated recipe, k=1.01157
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 109.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 35.39 35.07 35.80 35.48 
2Roasted almond kernel97.5 25.75 25.10 26.04 25.39 
3Powdered sugar99.8520.85 20.82 21.10 21.06 
4Nuts94.0 11.06 10.40 11.19 10.52 
5Whole milk powder the weight ratio of fat 26%96.0 8.11 7.79 8.20 7.88 
6Sign up100.0 7.53 7.53 7.62 7.62 
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.91 1.61 1.94 1.63 
8Cognac—  1.03 —   1.04 —   
9Essence of rum—  0.056—   0.057—   
10Blue paint—  0.005—   0.006—   
11Sign up—  0.005—   0.006—   
Total111.70 108.31 112.99 109.57 
Total phase loss 2.0%2.14 
Other losses 1.1%1.25 
General losses 3.1%3.40 
Output97.0 109.50 106.17 109.50 106.17