KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №293 "Chocolate set"

No. 293_4 Fondant with waffles
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 912.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 403.71 400.08 368.55 365.23 
Total4.6 95.4 1009.90 963.83 921.94 879.88 
Losses 1.0%9.63 8.79 
Output4.6 95.4 1000.00 954.20 871.09 
Losses before baking/boiling, shrinkage 0.49974%95.4 5.05 4.82 4.61 4.40 
Baking/boiling -0.02%-0.19 -0.18 
Losses after baking/boiling, shrinkage 0.49974%95.4 5.05 4.82 4.61 4.40 
Candy body No. 293 Retz. No. 4 candy"Fudge with waff."
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 553.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Praline semifinished99.1 353.80 350.62 195.79 194.03 
3Sheet wafers (in candy Marshmallows)95.5 82.58 78.86 45.70 43.64 
Total6.6 93.4 1010.81 944.17 559.37 522.49 
Losses 1.5%14.17 7.84 
Output7.0 93.0 1000.00 930.00 553.39 514.65 
Losses before baking/boiling, shrinkage 0.75034%93.4 7.58 7.08 4.20 3.92 
Baking/boiling -0.44%-4.39 -2.43 
Losses after baking/boiling, shrinkage 0.75034%93.0 7.62 7.08 4.22 3.92 
Fondant layer in candy No. 293 (review No. 4)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 317.88 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Chopped orange semifinished75.0 91.15 68.36 28.98 21.73 
3Citric acid (E330)91.2 3.14 2.86 1.00 0.91 
Total10.4 89.6 1005.59 900.51 319.66 286.26 
Losses 0.5%4.51 1.43 
Output10.4 89.6 1000.00 896.00 317.88 284.82 
Losses before baking/boiling, shrinkage 0.25037%89.6 2.52 2.25 0.80 0.72 
Baking/boiling 0.06%0.56 0.18 
Losses after baking/boiling, shrinkage 0.25037%89.6 2.52 2.25 0.80 0.72 
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 289.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   70.78 —   
3Starch syrup78.0 104.63 81.61 30.31 23.64 
Total22.6 77.4 1185.97 917.35 343.56 265.74 
Losses 0.8%7.35 2.13 
Output9.0 91.0 1000.00 910.00 289.69 263.62 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 1.38 1.06 
Baking/boiling 15.0%177.18 51.33 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 1.17 1.06 
Praline semifinished to candy No. 293 (revision No. 4)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 195.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 278.47 271.51 54.52 53.16 
3Cocoa-butter [cocoa butter]100.0 175.43 175.43 34.35 34.35 
4Vanilla essence—  1.53 —   0.30 —   
Total0.92 99.081012.37 1003.04 198.21 196.39 
Losses 1.2%12.04 2.36 
Output0.9 99.1 1000.00 991.00 195.79 194.03 
Losses before baking/boiling, shrinkage 0.60032%99.086.08 6.02 1.19 1.18 
Baking/boiling 0.02%0.22 0.042
Losses after baking/boiling, shrinkage 0.60032%99.1 6.08 6.02 1.19 1.18 
Chopped orange semifinished in candy No. 293 (revision No. 4)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 28.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total30.0 70.0 1087.00 760.90 31.50 22.05 
Losses 1.4%10.90 0.32 
Output25.0 75.0 1000.00 750.00 28.98 21.73 
Losses before baking/boiling, shrinkage 0.71626%70.0 7.79 5.45 0.23 0.16 
Baking/boiling 6.67%71.95 2.08 
Losses after baking/boiling, shrinkage 0.71626%75.0 7.27 5.45 0.21 0.16 
Consolidated recipe, k=1.012802
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 912.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 368.55 365.23 373.26 369.91 
2Granulated sugar99.85351.51 350.98 356.01 355.48 
3water—  70.78 —   71.69 —   
4Roasted almond kernel97.5 54.52 53.16 55.22 53.84 
5Sheet wafers (in candy Marshmallows)95.5 45.70 43.64 46.28 44.20 
6Sign up100.0 34.35 34.35 34.79 34.79 
7Oranges taken out of syrup70.0 31.50 22.05 31.90 22.33 
8Starch syrup78.0 30.31 23.64 30.70 23.94 
9Citric acid (E330)91.2 1.00 0.91 1.01 0.92 
10Vanilla essence—  0.30 —   0.30 —   
Total988.51 893.96 1001.17 905.40 
Total phase loss 2.6%22.87 
Other losses 1.3%11.44 
General losses 3.8%34.31 
Output95.4 912.90 871.09 912.90 871.09