KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 241 "Hornist"

No. 241
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 383.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 272.28 271.46 104.42 104.11 
3Unfat soy flour92.0 110.05 101.25 42.20 38.83 
4Roasted corn flour94.0 78.01 73.33 29.92 28.12 
5Roasted kernels97.5 65.07 63.44 24.95 24.33 
6Sign up
7Fragrant essence—  0.60 —   0.23 —   
Total2.0 98.0 1018.24 997.97 390.50 382.72 
Losses 1.8%17.97 6.89 
Output2.0 98.0 1000.00 980.00 375.83 
Losses before baking/boiling, shrinkage 0.90008%98.0 9.16 8.98 3.51 3.44 
Baking/boiling -0.01%-0.091-0.035
Losses after baking/boiling, shrinkage 0.90008%98.0 9.17 8.98 3.52 3.44 
Consolidated recipe, k=1.004088
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 383.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85164.98 164.73 165.66 165.41 
2Confectionery fat99.7 104.42 104.11 104.85 104.53 
3Unfat soy flour92.0 42.20 38.83 42.38 38.99 
4Roasted corn flour94.0 29.92 28.12 30.04 28.24 
5Roasted kernels97.5 24.95 24.33 25.06 24.43 
6Sign up95.0 23.79 22.60 23.89 22.69 
7Fragrant essence—  0.23 —   0.23 —   
Total390.50 382.72 392.09 384.28 
Total phase loss 1.8%6.89 
Other losses 0.41%1.56 
General losses 2.2%8.45 
Output98.0 383.50 375.83 383.50 375.83