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

№293_12 Bottles of cognac
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 197.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 333.30 330.30 65.86 65.27 
Total16.4 83.6 1010.08 844.65 199.59 166.90 
Losses 1.0%8.45 1.67 
Output16.4 83.6 1000.00 836.20 165.23 
Losses before baking/boiling, shrinkage 0.50039%83.6 5.05 4.23 1.00 0.84 
Baking/boiling -0.0%-0.029-0.006
Losses after baking/boiling, shrinkage 0.50039%83.6 5.05 4.23 1.00 0.84 
Candy body No. 293 Retz. №12 "Bottles with cognac"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 133.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  194.77 —   26.05 —   
3Alcohol—  77.91 —   10.42 —   
Total26.0 74.0 1051.74 777.89 140.65 104.03 
Losses 2.3%17.89 2.39 
Output24.0 76.0 1000.00 760.00 133.73 101.64 
Losses before baking/boiling, shrinkage 1.14999%74.0 12.09 8.95 1.62 1.20 
Baking/boiling 2.68%27.87 3.73 
Losses after baking/boiling, shrinkage 1.14999%76.0 11.77 8.95 1.57 1.20 
Consolidated recipe, k=1.012449
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 197.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85104.19 104.03 105.48 105.32 
2Chocolate glaze [Skurikhin]99.1 65.86 65.27 66.68 66.08 
3Cognac—  26.05 —   26.37 —   
4Alcohol—  10.42 —   10.55 —   
Total206.51 169.30 209.08 171.40 
Total phase loss 2.4%4.06 
Other losses 1.2%2.11 
General losses 3.6%6.17 
Output83.6 197.60 165.23 197.60 165.23