KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №173 "Meteorite"

No. 173
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 209.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 250.70 248.44 52.55 52.07 
Total3.2 96.8 1005.10 972.67 210.67 203.87 
Losses 0.51%4.94 1.03 
Output3.2 96.8 1000.00 967.73 202.84 
Losses before baking/boiling, shrinkage 0.25371%96.8 2.55 2.47 0.53 0.52 
Losses after baking/boiling, shrinkage 0.25371%96.8 2.55 2.47 0.53 0.52 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 158.12 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Natural honey78.0 319.77 249.42 50.56 39.44 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.90 8.32 1.57 1.31 
4Vanillin—  0.30 —   0.047—   
Total8.4 91.6 1075.49 984.62 170.06 155.69 
Losses 2.5%24.62 3.89 
Output4.0 96.0 1000.00 960.00 158.12 151.80 
Losses before baking/boiling, shrinkage 1.25016%91.6 13.45 12.31 2.13 1.95 
Baking/boiling 4.63%49.22 7.78 
Losses after baking/boiling, shrinkage 1.25016%96.0 12.82 12.31 2.03 1.95 
Consolidated recipe, k=1.005442
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 209.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up97.5 117.88 114.94 118.52 115.56 
2Chocolate glaze [Skurikhin]99.1 52.55 52.07 52.83 52.36 
3Natural honey78.0 50.56 39.44 50.84 39.65 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.57 1.31 1.57 1.32 
5Vanillin—  0.047—   0.048—   
Total222.61 207.76 223.82 208.89 
Total phase loss 2.4%4.93 
Other losses 0.54%1.13 
General losses 2.9%6.06 
Output96.8 209.60 202.84 209.60 202.84