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

No. 293_10 Liqueur jelly
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 175.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 335.68 332.66 58.81 58.28 
3Cocoa powder [Skurikhin]95.0 122.07 115.97 21.39 20.32 
Total14.1 85.9 1017.26 873.85 178.22 153.10 
Losses 1.7%14.85 2.60 
Output14.1 85.9 1000.00 859.00 150.50 
Losses before baking/boiling, shrinkage 0.84986%85.9 8.65 7.43 1.51 1.30 
Baking/boiling -0.0%-0.031-0.005
Losses after baking/boiling, shrinkage 0.84986%85.9 8.65 7.43 1.51 1.30 
Candy body No. 293 Retz. No. 10 candy"Liqueur jelly"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 98.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Pouring "Casserole"40.0 176.97 70.79 17.35 6.94 
3Alcohol—  70.79 —   6.94 —   
4water—  67.61 —   6.63 —   
Total24.0 76.0 1023.53 777.89 100.33 76.25 
Losses 2.3%17.89 1.75 
Output24.0 76.0 1000.00 760.00 98.03 74.50 
Losses before baking/boiling, shrinkage 1.14964%76.0 11.77 8.94 1.15 0.88 
Losses after baking/boiling, shrinkage 1.14964%76.0 11.77 8.94 1.15 0.88 
Consolidated recipe, k=1.012368
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 175.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8569.42 69.31 70.28 70.17 
2Chocolate glaze [Skurikhin]99.1 58.81 58.28 59.54 59.00 
3Cocoa powder [Skurikhin]95.0 21.39 20.32 21.65 20.57 
4Pouring "Casserole"40.0 17.35 6.94 17.56 7.02 
5Alcohol—  6.94 —   7.03 —   
6Sign up—  6.63 —   6.71 —   
Total180.53 154.85 182.76 156.77 
Total phase loss 2.8%4.36 
Other losses 1.2%1.92 
General losses 4.0%6.27 
Output85.9 175.20 150.50 175.20 150.50