KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Creamy fruit cream with cocoa (in No. 131)

Creamy fruit cream with cocoa (in No. 131) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 306.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№047 Cream cream "New"75.0 200.66 150.50 61.56 46.17 
3Cocoa powder [Skurikhin]95.0 50.16 47.65 15.39 14.62 
Total30.8 69.2 1003.29 694.78 307.81 213.16 
Losses 0.4%2.78 0.85 
Output30.8 69.2 1000.00 692.00 212.31 
Losses before baking/boiling, shrinkage 0.19986%69.2 2.01 1.39 0.62 0.43 
Baking/boiling -0.07%-0.72 -0.22 
Losses after baking/boiling, shrinkage 0.19986%69.2 2.01 1.39 0.62 0.43 
№047 Cream cream "New" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 61.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85287.10 286.67 17.67 17.65 
3water—  149.67 —   9.21 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 109.63 81.13 6.75 4.99 
5Vanilla powder99.855.13 5.12 0.32 0.32 
6Sign up
Total25.0 75.0 1019.39 764.54 62.76 47.07 
Losses 1.9%14.54 0.90 
Output25.0 75.0 1000.00 750.00 61.56 46.17 
Losses before baking/boiling, shrinkage 0.95107%75.0 9.70 7.27 0.60 0.45 
Losses after baking/boiling, shrinkage 0.95107%75.0 9.70 7.27 0.60 0.45 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 306.8 kg finished product
in kind
in solids
1Sign up66.0 230.86 152.37 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 28.70 24.11 
3Granulated sugar99.8517.67 17.65 
4Cocoa powder [Skurikhin]95.0 15.39 14.62 
5water—  9.21 —   
6Sign up74.0 6.75 4.99 
7Vanilla powder99.850.32 0.32 
8Cognac or dessert wine—  0.10 —   
Total309.00 214.05 
General losses 0.82%1.75 
Output69.2 306.80 212.31 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no 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