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 → Combined body sweets (puff) → №187 "Tangerine" → No. 187 → Consolidated recipe

Consolidated recipe №187 "Tangerine"

No. 187
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 832.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 249.79 247.54 207.85 205.98 
Total7.9 92.1 1004.90 925.63 836.18 770.22 
Losses 0.49%4.51 3.76 
Output7.9 92.1 1000.00 921.12 766.46 
Losses before baking/boiling, shrinkage 0.24381%92.1 2.45 2.26 2.04 1.88 
Losses after baking/boiling, shrinkage 0.24381%92.1 2.45 2.26 2.04 1.88 
List of recipes
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 628.33 kg phases
in kind
in solids
in kind
in solids
1Sign up
2A layer of fondant creme brulee89.5 503.94 451.03 316.64 283.39 
Total10.2 89.8 1010.65 907.07 635.02 569.93 
Losses 1.0%9.07 5.70 
Output10.2 89.8 1000.00 898.00 628.33 564.24 
Losses before baking/boiling, shrinkage 0.4997%89.8 5.05 4.53 3.17 2.85 
Baking/boiling 0.05%0.55 0.35 
Losses after baking/boiling, shrinkage 0.4997%89.8 5.05 4.53 3.17 2.85 
Fruity-fondant layer in candy No. 187
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 318.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Tangerine podvarka (boiled)80.0 98.75 79.00 31.44 25.15 
3Citric acid (E330)91.2 1.16 1.06 0.37 0.34 
4Essence tangerine—  0.29 —   0.092—   
5Yellow paint—  0.13 —   0.041—   
Total10.1 89.9 1003.35 901.81 319.45 287.12 
Losses 0.2%1.81 0.58 
Output10.0 90.0 1000.00 900.00 318.38 286.54 
Losses before baking/boiling, shrinkage 0.10014%89.9 1.00 0.90 0.32 0.29 
Baking/boiling 0.13%1.34 0.43 
Losses after baking/boiling, shrinkage 0.10014%90.0 1.00 0.90 0.32 0.29 
A layer of fondant creme brulee in candy No. 187
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 316.64 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Tangerine podvarka (boiled)80.0 50.72 40.58 16.06 12.85 
3Essence tangerine—  0.99 —   0.31 —   
Total10.6 89.4 1003.05 896.78 317.60 283.96 
Losses 0.2%1.78 0.56 
Output10.5 89.5 1000.00 895.00 316.64 283.39 
Losses before baking/boiling, shrinkage 0.09936%89.4 1.00 0.89 0.32 0.28 
Baking/boiling 0.11%1.06 0.33 
Losses after baking/boiling, shrinkage 0.09936%89.5 1.00 0.89 0.32 0.28 
Creamy brulee lipstick in candy No. 18,24,27,186,187
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 301.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 300.61 222.45 90.55 67.01 
3Starch syrup78.0 90.19 70.35 27.17 21.19 
Total9.8 90.2 1009.86 910.93 304.20 274.40 
Losses 1.2%10.93 3.29 
Output10.0 90.0 1000.00 900.00 301.23 271.11 
Losses before baking/boiling, shrinkage 0.59999%90.2 6.06 5.47 1.83 1.65 
Baking/boiling -0.23%-2.27 -0.68 
Losses after baking/boiling, shrinkage 0.59999%90.0 6.07 5.47 1.83 1.65 
Sugar lipstick basic recipe (in candy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 287.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   70.25 —   
3Starch syrup78.0 104.63 81.61 30.08 23.46 
Total22.6 77.4 1185.97 917.35 340.97 263.74 
Losses 0.8%7.35 2.11 
Output9.0 91.0 1000.00 910.00 287.50 261.63 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 1.37 1.06 
Baking/boiling 15.0%177.18 50.94 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 1.16 1.06 
Tangerine podvarka (boiled) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 47.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.96 807.27 55.57 38.35 
Losses 0.9%7.27 0.35 
Output20.0 80.0 1000.00 800.00 47.50 38.00 
Losses before baking/boiling, shrinkage 0.45043%69.0 5.27 3.64 0.25 0.17 
Baking/boiling 13.75%160.14 7.61 
Losses after baking/boiling, shrinkage 0.45043%80.0 4.55 3.64 0.22 0.17 
Consolidated recipe, k=1.005262
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 832.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85427.12 426.48 429.36 428.72 
2Chocolate glaze [Skurikhin]99.1 207.85 205.98 208.94 207.06 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 90.55 67.01 91.03 67.36 
4water—  70.25 —   70.62 —   
5Starch syrup78.0 57.25 44.65 57.55 44.89 
6Sign up69.0 55.57 38.35 55.87 38.55 
7Essence tangerine—  0.41 —   0.41 —   
8Citric acid (E330)91.2 0.37 0.34 0.37 0.34 
9Yellow paint—  0.041—   0.042—   
Total909.41 782.80 914.20 786.92 
Total phase loss 2.1%16.34 
Other losses 0.52%4.12 
General losses 2.6%20.46 
Output92.1 832.10 766.46 832.10 766.46 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on №187 "Tangerine" contained in handbooks:

calculations, forms, documents: