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

Consolidated recipe: №234 "Aksai"

No. 234
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 906.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 292.94 292.06 265.55 264.75 
3Apple powder92.0 138.88 127.77 125.89 115.82 
4Roasted kernels97.5 97.30 94.87 88.20 86.00 
5Semi-fat-free soy flour92.0 63.92 58.81 57.94 53.31 
6Sign up
Total2.1 97.9 1017.85 996.94 922.68 903.72 
Losses 1.8%17.94 16.26 
Output2.1 97.9 1000.00 979.00 887.46 
Losses before baking/boiling, shrinkage 0.89968%97.9 9.16 8.97 8.30 8.13 
Baking/boiling -0.05%-0.47 -0.43 
Losses after baking/boiling, shrinkage 0.89968%97.9 9.16 8.97 8.31 8.13 
Consolidated recipe, k=1.004096
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 906.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85384.42 383.84 385.99 385.42 
2Confectionery fat99.7 265.55 264.75 266.64 265.84 
3Apple powder92.0 125.89 115.82 126.41 116.30 
4Roasted kernels97.5 88.20 86.00 88.56 86.35 
5Semi-fat-free soy flour92.0 57.94 53.31 58.18 53.53 
6Sign up—  0.67 —   0.67 —   
Total922.68 903.72 926.46 907.43 
Total phase loss 1.8%16.26 
Other losses 0.41%3.70 
General losses 2.2%19.96 
Output97.9 906.50 887.46 906.50 887.46