KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №257 "Record"

No. 257
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 744.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 267.65 266.85 199.16 198.56 
3Rice sliced or dried rice. ground94.0 154.64 145.36 115.07 108.16 
4Roasted kernels97.5 94.97 92.60 70.67 68.90 
5Natural coffee98.0 31.92 31.28 23.75 23.28 
6Sign up
7Essence of rum—  0.45 —   0.33 —   
Total1.5 98.5 1018.40 1003.00 757.79 746.33 
Losses 1.8%18.12 13.48 
Output1.5 98.5 1000.00 984.88 732.85 
Losses before baking/boiling, shrinkage 0.90338%98.5 9.20 9.06 6.85 6.74 
Losses after baking/boiling, shrinkage 0.90338%98.5 9.20 9.06 6.85 6.74 
Consolidated recipe, k=1.004021
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 744.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85326.54 326.05 327.85 327.36 
2Confectionery fat99.7 199.16 198.56 199.96 199.36 
3Rice sliced or dried rice. ground94.0 115.07 108.16 115.53 108.60 
4Roasted kernels97.5 70.67 68.90 70.95 69.18 
5Natural coffee98.0 23.75 23.28 23.85 23.37 
6Sign up96.0 22.27 21.38 22.36 21.47 
7Essence of rum—  0.33 —   0.34 —   
Total757.79 746.33 760.84 749.33 
Total phase loss 1.8%13.48 
Other losses 0.4%3.00 
General losses 2.2%16.49 
Output98.5 744.10 732.85 744.10 732.85