KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe №168 "Oriental grill"

No. 168
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 741.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 351.81 348.64 260.90 258.55 
Total1.0 99.041005.08 995.38 745.37 738.17 
Losses 0.51%5.03 3.73 
Output1.0 99.041000.00 990.35 734.44 
Losses before baking/boiling, shrinkage 0.25272%99.042.54 2.52 1.88 1.87 
Losses after baking/boiling, shrinkage 0.25272%99.042.54 2.52 1.88 1.87 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 484.47 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Dried peanut kernel96.0 339.41 325.83 164.43 157.85 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 14.14 11.88 6.85 5.75 
4Essence orange—  0.57 —   0.28 —   
5Vanillin—  0.17 —   0.082—   
Total1.7 98.3 1032.98 1015.38 500.44 491.92 
Losses 2.5%25.38 12.30 
Output1.0 99.0 1000.00 990.00 484.47 479.62 
Losses before baking/boiling, shrinkage 1.24993%98.3 12.91 12.69 6.26 6.15 
Baking/boiling 0.71%7.25 3.51 
Losses after baking/boiling, shrinkage 1.24993%99.0 12.82 12.69 6.21 6.15 
Consolidated recipe, k=1.004766
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 741.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85328.80 328.31 330.37 329.87 
2Chocolate glaze [Skurikhin]99.1 260.90 258.55 262.15 259.79 
3Dried peanut kernel96.0 164.43 157.85 165.22 158.61 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.85 5.75 6.88 5.78 
5Essence orange—  0.28 —   0.28 —   
6Sign up—  0.082—   0.083—   
Total761.34 750.47 764.97 754.05 
Total phase loss 2.1%16.03 
Other losses 0.47%3.58 
General losses 2.6%19.61 
Output99.04741.60 734.44 741.60 734.44