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
All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → №293_7 Chocolate covered roast → Consolidated recipe

Consolidated recipe: №293 "Chocolate set"

№293_7 Chocolate covered roast
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 266.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 353.48 350.30 94.31 93.46 
Total1.0 99.031010.04 1000.29 269.48 266.88 
Losses 1.0%9.99 2.67 
Output1.0 99.031000.00 990.30 264.21 
Losses before baking/boiling, shrinkage 0.49951%99.035.05 5.00 1.35 1.33 
Baking/boiling -0.01%-0.051-0.014
Losses after baking/boiling, shrinkage 0.49951%99.035.05 5.00 1.35 1.33 
List of recipes
Candy body No. 293 Retz. No. 7 candy"Grill in shock."
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 175.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 234.85 228.98 41.14 40.11 
3Starch syrup78.0 46.92 36.60 8.22 6.41 
4Vanillin—  0.19 —   0.033—   
Total1.7 98.3 1032.89 1015.38 180.93 177.86 
Losses 2.5%25.38 4.45 
Output1.0 99.0 1000.00 990.00 175.17 173.42 
Losses before baking/boiling, shrinkage 1.24978%98.3 12.91 12.69 2.26 2.22 
Baking/boiling 0.7%7.16 1.25 
Losses after baking/boiling, shrinkage 1.24978%99.0 12.82 12.69 2.25 2.22 
Consolidated recipe, k=1.012254
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 266.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85131.54 131.34 133.15 132.95 
2Chocolate glaze [Skurikhin]99.1 94.31 93.46 95.46 94.60 
3Roasted hazelnut kernel97.5 41.14 40.11 41.64 40.60 
4Starch syrup78.0 8.22 6.41 8.32 6.49 
5Vanillin—  0.033—   0.034—   
Total275.24 271.32 278.61 274.65 
Total phase loss 2.6%7.11 
Other losses 1.2%3.32 
General losses 3.8%10.44 
Output99.03266.80 264.21 266.80 264.21 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on №293 "Chocolate set" contained in handbooks:

calculations, forms, documents: