KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №190 "Flame"

No. 190
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 544 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 353.48 350.30 192.29 190.56 
Total6.5 93.5 1009.99 944.44 549.43 513.78 
Losses 1.0%9.44 5.14 
Output6.5 93.5 1000.00 935.00 508.64 
Losses before baking/boiling, shrinkage 0.49978%93.5 5.05 4.72 2.75 2.57 
Baking/boiling -0.01%-0.11 -0.058
Losses after baking/boiling, shrinkage 0.49978%93.5 5.05 4.72 2.75 2.57 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 357.14 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Marzipan layer89.0 397.99 354.21 142.14 126.50 
Total9.8 90.2 1010.27 911.39 360.81 325.49 
Losses 0.7%6.39 2.28 
Output9.5 90.5 1000.00 905.00 357.14 323.21 
Losses before baking/boiling, shrinkage 0.35034%90.2 3.54 3.19 1.26 1.14 
Baking/boiling 0.32%3.20 1.14 
Losses after baking/boiling, shrinkage 0.35034%90.5 3.53 3.19 1.26 1.14 
Fondant layer in candy No. 190
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 218.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Citric acid (E330)91.2 5.58 5.09 1.22 1.11 
3Fragrant essence—  1.00 —   0.22 —   
Total9.1 90.9 1002.99 911.82 219.32 199.39 
Losses 0.2%1.82 0.40 
Output9.0 91.0 1000.00 910.00 218.67 198.99 
Losses before baking/boiling, shrinkage 0.09991%90.9 1.00 0.91 0.22 0.20 
Baking/boiling 0.1%0.99 0.22 
Losses after baking/boiling, shrinkage 0.09991%91.0 1.00 0.91 0.22 0.20 
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 217.89 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   53.24 —   
3Starch syrup78.0 104.63 81.61 22.80 17.78 
Total22.6 77.4 1185.97 917.35 258.41 199.88 
Losses 0.8%7.35 1.60 
Output9.0 91.0 1000.00 910.00 217.89 198.28 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 1.03 0.80 
Baking/boiling 15.0%177.18 38.61 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.88 0.80 
Marzipan layer in candy No. 190
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 142.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Dried almond kernel96.0 188.94 181.38 26.86 25.78 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 60.50 50.82 8.60 7.22 
4Alcohol—  47.23 —   6.71 —   
5water—  39.74 —   5.65 —   
6Sign up
7Paint red—  2.36 —   0.34 —   
8Fragrant essence—  1.00 —   0.14 —   
Total11.0 89.0 1015.23 903.55 144.30 128.43 
Losses 1.5%13.55 1.93 
Output11.0 89.0 1000.00 890.00 142.14 126.50 
Losses before baking/boiling, shrinkage 0.74999%89.0 7.61 6.78 1.08 0.96 
Losses after baking/boiling, shrinkage 0.74999%89.0 7.61 6.78 1.08 0.96 
Consolidated recipe, k=1.006367
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 544 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85276.36 275.95 278.12 277.71 
2Chocolate glaze [Skurikhin]99.1 192.29 190.56 193.52 191.78 
3water—  58.89 —   59.26 —   
4Dried almond kernel96.0 26.86 25.78 27.03 25.95 
5Starch syrup78.0 24.81 19.35 24.97 19.48 
6Sign up84.0 8.60 7.22 8.65 7.27 
7Alcohol—  6.71 —   6.76 —   
8Citric acid (E330)91.2 1.22 1.11 1.23 1.12 
9Fragrant essence—  0.36 —   0.36 —   
10Paint red—  0.34 —   0.34 —   
Total596.44 519.98 600.24 523.29 
Total phase loss 2.2%11.34 
Other losses 0.63%3.31 
General losses 2.8%14.65 
Output93.5 544.00 508.64 544.00 508.64