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 praline-based bodies → No. 136 "Bee" → No. 136 → Consolidated recipe

Consolidated recipe No. 136 "Bee"

No. 136
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 592.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.22 248.96 148.77 147.43 
Total4.5 95.5 1005.03 959.80 595.18 568.39 
Losses 0.5%4.80 2.84 
Output4.5 95.5 1000.00 955.00 565.55 
Losses before baking/boiling, shrinkage 0.25024%95.5 2.52 2.40 1.49 1.42 
Losses after baking/boiling, shrinkage 0.25024%95.5 2.52 2.40 1.49 1.42 
List of recipes
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 446.41 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Natural honey78.0 132.74 103.54 59.26 46.22 
3Cocoa-butter [cocoa butter]100.0 118.00 118.00 52.68 52.68 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 98.32 82.59 43.89 36.87 
5Roasted hazelnut kernel97.5 68.83 67.11 30.73 29.96 
6Sign up
Total5.7 94.3 1006.41 948.67 449.27 423.49 
Losses 0.6%5.67 2.53 
Output5.7 94.3 1000.00 943.00 446.41 420.96 
Losses before baking/boiling, shrinkage 0.29889%94.3 3.01 2.84 1.34 1.27 
Baking/boiling 0.04%0.40 0.18 
Losses after baking/boiling, shrinkage 0.29889%94.3 3.01 2.84 1.34 1.27 
Praline semifinished in candy No. 136
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 262.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85304.13 303.67 79.83 79.71 
Total1.8 98.2 1012.08 993.93 265.67 260.90 
Losses 1.2%11.93 3.13 
Output1.8 98.2 1000.00 982.00 262.50 257.77 
Losses before baking/boiling, shrinkage 0.5999%98.2 6.07 5.96 1.59 1.57 
Baking/boiling -0.01%-0.063-0.017
Losses after baking/boiling, shrinkage 0.5999%98.2 6.07 5.96 1.59 1.57 
Consolidated recipe, k=1.01252
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 592.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up97.5 216.56 211.15 219.27 213.79 
2Chocolate glaze [Skurikhin]99.1 148.77 147.43 150.64 149.28 
3Powdered sugar99.8579.83 79.71 80.83 80.71 
4Natural honey78.0 59.26 46.22 60.00 46.80 
5Cocoa-butter [cocoa butter]100.0 52.68 52.68 53.34 53.34 
6Sign up84.0 43.89 36.87 44.44 37.33 
7Essence honey—  0.22 —   0.23 —   
Total601.21 574.06 608.74 581.24 
Total phase loss 1.5%8.51 
Other losses 1.2%7.19 
General losses 2.7%15.69 
Output95.5 592.20 565.55 592.20 565.55 
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 No. 136 "Bee" contained in handbooks:

calculations, forms, documents: