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 → Fruits, berries, candied fruits in chocolate → №208 "Peach in alcohol in chocolate" → No. 208 → Consolidated recipe

Consolidated recipe: №208 "Peach in alcohol in chocolate"

No. 208
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 330.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 454.59 450.50 150.33 148.98 
Total13.2 86.8 1010.15 877.17 334.06 290.08 
Losses 1.0%8.81 2.91 
Output13.2 86.8 1000.00 868.35 287.16 
Losses before baking/boiling, shrinkage 0.5024%86.8 5.08 4.41 1.68 1.46 
Losses after baking/boiling, shrinkage 0.5024%86.8 5.08 4.41 1.68 1.46 
List of recipes
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 183.72 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sliced peach17.0 174.71 29.70 32.10 5.46 
3Berry tincture in alcohol—  15.13 —   2.78 —   
4Citric acid (E330)91.2 1.07 0.98 0.20 0.18 
Total23.2 76.8 1009.68 775.76 185.50 142.52 
Losses 1.0%7.76 1.43 
Output23.2 76.8 1000.00 768.00 183.72 141.10 
Losses before baking/boiling, shrinkage 0.49998%76.8 5.05 3.88 0.93 0.71 
Baking/boiling -0.04%-0.42 -0.077
Losses after baking/boiling, shrinkage 0.49998%76.8 5.05 3.88 0.93 0.71 
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 150.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   36.76 —   
3Starch syrup78.0 104.63 81.61 15.74 12.28 
Total22.6 77.4 1185.97 917.35 178.40 137.99 
Losses 0.8%7.35 1.11 
Output9.0 91.0 1000.00 910.00 150.43 136.89 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.71 0.55 
Baking/boiling 15.0%177.18 26.65 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.61 0.55 
Sliced peach in candy No. 208
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 32.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total83.0 17.0 1015.24 172.59 32.59 5.54 
Losses 1.5%2.59 0.083
Output83.0 17.0 1000.00 170.00 32.10 5.46 
Losses before baking/boiling, shrinkage 0.75056%17.0 7.62 1.30 0.24 0.042
Losses after baking/boiling, shrinkage 0.75056%17.0 7.62 1.30 0.24 0.042
Consolidated recipe, k=1.0125
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 330.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 150.33 148.98 152.21 150.84 
2Granulated sugar99.85125.91 125.72 127.48 127.29 
3water—  36.76 —   37.22 —   
4Pitted peach taken from alcohol17.0 32.59 5.54 32.99 5.61 
5Starch syrup78.0 15.74 12.28 15.94 12.43 
6Sign up—  2.78 —   2.81 —   
7Citric acid (E330)91.2 0.20 0.18 0.20 0.18 
Total364.30 292.69 368.85 296.35 
Total phase loss 1.9%5.53 
Other losses 1.2%3.66 
General losses 3.1%9.19 
Output86.8 330.70 287.16 330.70 287.16 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on №208 "Peach in alcohol in chocolate" contained in handbooks:

calculations, forms, documents: