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

No. 293_15 Fruit roasted nuts
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 144.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 333.30 330.30 48.26 47.83 
Total7.7 92.3 1010.04 931.92 146.25 134.94 
Losses 1.0%9.32 1.35 
Output7.7 92.3 1000.00 922.60 133.59 
Losses before baking/boiling, shrinkage 0.50016%92.3 5.05 4.66 0.73 0.67 
Baking/boiling -0.01%-0.064-0.009
Losses after baking/boiling, shrinkage 0.50016%92.3 5.05 4.66 0.73 0.67 
Candy body No. 293 Retz. №15 "Fruit roasted nuts"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 97.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8535.31 35.26 3.46 3.45 
Total11.1 88.9 1010.13 897.97 98.98 87.99 
Losses 1.0%8.97 0.88 
Output11.1 88.9 1000.00 889.00 97.99 87.11 
Losses before baking/boiling, shrinkage 0.49961%88.9 5.05 4.49 0.49 0.44 
Baking/boiling 0.0%0.0370.004
Losses after baking/boiling, shrinkage 0.49961%88.9 5.05 4.49 0.49 0.44 
Fruit mass in candy No. 293 (revision No. 15)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 95.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85457.52 456.83 43.70 43.64 
3Roasted hazelnut kernel97.5 274.64 267.77 26.23 25.58 
4Raspberry podvarka69.0 183.03 126.29 17.48 12.06 
5Citric acid (E330)91.2 2.01 1.83 0.19 0.18 
6Sign up
Total34.7 65.3 1375.80 898.49 131.42 85.83 
Losses 1.5%13.49 1.29 
Output11.5 88.5 1000.00 885.00 95.52 84.54 
Losses before baking/boiling, shrinkage 0.75079%65.3 10.33 6.75 0.99 0.64 
Baking/boiling 26.21%357.85 34.18 
Losses after baking/boiling, shrinkage 0.75079%88.5 7.62 6.75 0.73 0.64 
Consolidated recipe, k=1.01283
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 144.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 48.26 47.83 48.88 48.44 
2Apricot puree10.0 43.71 4.37 44.27 4.43 
3Granulated sugar99.8543.70 43.64 44.27 44.20 
4Roasted hazelnut kernel97.5 26.23 25.58 26.57 25.91 
5Raspberry podvarka69.0 17.48 12.06 17.71 12.22 
6Sign up99.853.46 3.45 3.50 3.50 
7Citric acid (E330)91.2 0.19 0.18 0.19 0.18 
8Essence raspberry—  0.10 —   0.10 —   
Total183.14 137.11 185.49 138.87 
Total phase loss 2.6%3.52 
Other losses 1.3%1.76 
General losses 3.8%5.28 
Output92.3 144.80 133.59 144.80 133.59