KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №169 "Chocolate-covered roasted nuts"

No. 169
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 575.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 301.51 298.80 173.52 171.96 
Total1.0 99.031005.03 995.28 578.39 572.78 
Losses 0.5%4.98 2.87 
Output1.0 99.031000.00 990.30 569.92 
Losses before baking/boiling, shrinkage 0.25024%99.032.52 2.49 1.45 1.43 
Losses after baking/boiling, shrinkage 0.25024%99.032.52 2.49 1.45 1.43 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 404.88 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 337.84 329.39 136.78 133.36 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 13.52 11.36 5.47 4.60 
4Vanillin—  0.27 —   0.11 —   
Total1.2 98.8 1027.30 1015.41 415.93 411.11 
Losses 2.5%25.41 10.29 
Output1.0 99.0 1000.00 990.00 404.88 400.83 
Losses before baking/boiling, shrinkage 1.25109%98.8 12.85 12.70 5.20 5.14 
Baking/boiling 0.16%1.62 0.65 
Losses after baking/boiling, shrinkage 1.25109%99.0 12.83 12.70 5.20 5.14 
Consolidated recipe, k=1.005598
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 575.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85273.56 273.15 275.09 274.68 
2Chocolate glaze [Skurikhin]99.1 173.52 171.96 174.49 172.92 
3Roasted hazelnut kernel97.5 136.78 133.36 137.55 134.11 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 5.47 4.60 5.50 4.62 
5Vanillin—  0.11 —   0.11 —   
Total589.45 583.07 592.75 586.34 
Total phase loss 2.3%13.15 
Other losses 0.56%3.26 
General losses 2.8%16.42 
Output99.03575.50 569.92 575.50 569.92