KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №134 "Nuts in chocolate"

No. 134
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 612.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 353.48 350.30 216.58 214.63 
Total1.2 98.8 1010.05 997.68 618.86 611.28 
Losses 1.0%9.98 6.11 
Output1.2 98.8 1000.00 987.70 605.16 
Losses before baking/boiling, shrinkage 0.5%98.8 5.05 4.99 3.09 3.06 
Baking/boiling -0.01%-0.051-0.031
Losses after baking/boiling, shrinkage 0.5%98.8 5.05 4.99 3.09 3.06 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 402.28 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 158.04 154.09 63.58 61.99 
3Vanillin—  0.60 —   0.24 —   
Total1.4 98.6 1005.82 991.95 404.62 399.04 
Losses 0.6%5.95 2.39 
Output1.4 98.6 1000.00 986.00 402.28 396.65 
Losses before baking/boiling, shrinkage 0.29992%98.6 3.02 2.98 1.21 1.20 
Baking/boiling -0.02%-0.21 -0.086
Losses after baking/boiling, shrinkage 0.29992%98.6 3.02 2.98 1.21 1.20 
Praline semifinished in candy No. 134
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 340.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 239.54 233.55 81.64 79.60 
3Cocoa mass97.4 162.67 158.44 55.44 54.00 
4Cocoa-butter [cocoa butter]100.0 43.56 43.56 14.85 14.85 
Total1.1 98.9 1012.07 1001.00 344.92 341.15 
Losses 1.2%12.00 4.09 
Output1.1 98.9 1000.00 989.00 340.80 337.06 
Losses before baking/boiling, shrinkage 0.59953%98.9 6.07 6.00 2.07 2.05 
Baking/boiling -0.01%-0.066-0.022
Losses after baking/boiling, shrinkage 0.59953%98.9 6.07 6.00 2.07 2.05 
Consolidated recipe, k=1.010948
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 612.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 216.58 214.63 218.95 216.98 
2Powdered sugar99.85193.00 192.71 195.11 194.82 
3Roasted kernels97.5 145.21 141.58 146.80 143.13 
4Cocoa mass97.4 55.44 54.00 56.05 54.59 
5Cocoa-butter [cocoa butter]100.0 14.85 14.85 15.01 15.01 
6Sign up—  0.24 —   0.24 —   
Total625.31 617.76 632.16 624.52 
Total phase loss 2.0%12.60 
Other losses 1.1%6.76 
General losses 3.1%19.36 
Output98.8 612.70 605.16 612.70 605.16