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 fillings between layers of waffles → №148 "Intermission" → No. 148 → Consolidated recipe

Consolidated recipe: №148 "Intermission"

No. 148
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 869.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 353.48 350.30 307.28 304.51 
Total1.6 98.4 1010.05 993.74 878.04 863.86 
Losses 1.0%9.89 8.60 
Output1.6 98.4 1000.00 983.85 855.26 
Losses before baking/boiling, shrinkage 0.4975%98.4 5.02 4.94 4.37 4.30 
Losses after baking/boiling, shrinkage 0.4975%98.4 5.02 4.94 4.37 4.30 
List of recipes
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 570.76 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sheet wafers (in candy Marshmallows)95.5 121.26 115.80 69.21 66.10 
Total2.0 98.0 1010.48 989.91 576.74 565.00 
Losses 1.0%9.91 5.65 
Output2.0 98.0 1000.00 980.00 570.76 559.34 
Losses before baking/boiling, shrinkage 0.50038%98.0 5.06 4.95 2.89 2.83 
Baking/boiling 0.04%0.37 0.21 
Losses after baking/boiling, shrinkage 0.50038%98.0 5.05 4.95 2.88 2.83 
Praline semifinished in candy No. 148
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 507.53 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 474.34 462.48 240.74 234.72 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 24.40 20.50 12.38 10.40 
4Vanilla essence—  0.71 —   0.36 —   
Total1.7 98.3 1012.18 994.94 513.71 504.96 
Losses 1.2%11.94 6.06 
Output1.7 98.3 1000.00 983.00 507.53 498.90 
Losses before baking/boiling, shrinkage 0.59996%98.3 6.07 5.97 3.08 3.03 
Baking/boiling 0.0%0.0350.018
Losses after baking/boiling, shrinkage 0.59996%98.3 6.07 5.97 3.08 3.03 
Consolidated recipe, k=1.007016
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 869.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 307.28 304.51 309.44 306.65 
2Powdered sugar99.85260.22 259.83 262.05 261.66 
3Roasted kernels97.5 240.74 234.72 242.43 236.37 
4Sheet wafers (in candy Marshmallows)95.5 69.21 66.10 69.70 66.56 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 12.38 10.40 12.47 10.48 
6Sign up—  0.36 —   0.36 —   
Total890.20 875.57 896.45 881.71 
Total phase loss 2.3%20.31 
Other losses 0.7%6.14 
General losses 3.0%26.45 
Output98.4 869.30 855.26 869.30 855.26 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on №148 "Intermission" contained in handbooks:

calculations, forms, documents: