KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe №140 "Miracle" No. 140

№140 "Miracle" No. 140

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up179.32 673.67 231.07 35.83 
Chocolate glaze [Skurikhin]66.33 249.18 85.47 13.25 
Total245.65 922.85 316.54 49.09 
Output

№140 "Miracle" Housing

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up68.18 256.16 87.86 13.63 
Roasted cashew kernels [2]54.40 204.36 70.10 10.87 
Cornflakes27.36 102.78 35.25 5.47 
Cocoa-butter [cocoa butter]13.78 51.78 17.76 2.75 
Whole milk powder the weight ratio of fat 26%9.00 33.80 11.59 1.80 
Sign up4.60 17.27 5.92 0.92 
Cocoa powder [Skurikhin]4.52 16.96 5.82 0.90 
Cognac0.73 2.74 0.94 0.15 
Essence of rum0.0680.26 0.0880.014
Vanillin0.0270.10 0.0350.005
Total182.65 686.20 235.37 36.50 
Output179.32 673.67 231.07 35.83 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up68.18 256.16 87.86 13.63 
Chocolate glaze [Skurikhin]66.33 249.18 85.47 13.25 
Roasted cashew kernels [2]54.40 204.36 70.10 10.87 
Cornflakes27.36 102.78 35.25 5.47 
Cocoa-butter [cocoa butter]13.78 51.78 17.76 2.75 
Sign up9.00 33.80 11.59 1.80 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]4.60 17.27 5.92 0.92 
Cocoa powder [Skurikhin]4.52 16.96 5.82 0.90 
Cognac0.73 2.74 0.94 0.15 
Essence of rum0.0680.26 0.0880.014
Sign up0.0270.10 0.0350.005
Total248.98 935.38 320.84 49.76 
Output242.20 909.90 312.10 48.40