KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 246 "Cross"

No. 246
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 681.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Unfat soy flour92.0 187.07 172.10 127.49 117.29 
3Confectionery fat99.7 163.42 162.93 111.37 111.04 
4Roasted kernels97.5 104.09 101.49 70.94 69.16 
5Cocoa mass97.4 62.04 60.43 42.28 41.18 
6Sign up
7Citrus essence—  0.73 —   0.50 —   
Total2.2 97.8 1018.27 995.92 693.95 678.72 
Losses 1.8%17.87 12.18 
Output2.2 97.8 1000.00 978.05 666.54 
Losses before baking/boiling, shrinkage 0.89711%97.8 9.14 8.93 6.23 6.09 
Losses after baking/boiling, shrinkage 0.89711%97.8 9.14 8.93 6.23 6.09 
Consolidated recipe, k=1.004149
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 681.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85320.23 319.75 321.56 321.08 
2Unfat soy flour92.0 127.49 117.29 128.02 117.78 
3Confectionery fat99.7 111.37 111.04 111.83 111.50 
4Roasted kernels97.5 70.94 69.16 71.23 69.45 
5Cocoa mass97.4 42.28 41.18 42.46 41.35 
6Sign up96.0 21.15 20.30 21.23 20.39 
7Citrus essence—  0.50 —   0.50 —   
Total693.95 678.72 696.83 681.54 
Total phase loss 1.8%12.18 
Other losses 0.41%2.82 
General losses 2.2%14.99 
Output97.8 681.50 666.54 681.50 666.54