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

Consolidated recipe: №293 "Chocolate set"

No. 293_19 Fruit cakes
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 766.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 373.77 370.41 286.46 283.88 
Total9.3 90.7 1010.12 915.76 774.16 701.84 
Losses 1.0%9.16 7.02 
Output9.3 90.7 1000.00 906.60 694.82 
Losses before baking/boiling, shrinkage 0.50002%90.7 5.05 4.58 3.87 3.51 
Baking/boiling 0.0%0.0180.014
Losses after baking/boiling, shrinkage 0.50002%90.7 5.05 4.58 3.87 3.51 
Candy body No. 293 Retz. No. 19 candy"Fruit flatbread."
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 487.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8550.46 50.38 24.61 24.57 
Total14.3 85.7 1009.61 865.66 492.39 422.18 
Losses 1.0%8.66 4.22 
Output14.3 85.7 1000.00 857.00 487.70 417.96 
Losses before baking/boiling, shrinkage 0.5003%85.7 5.05 4.33 2.46 2.11 
Baking/boiling -0.05%-0.49 -0.24 
Losses after baking/boiling, shrinkage 0.5003%85.7 5.05 4.33 2.46 2.11 
Fruit mass in candy No. 293 (revision No. 19)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 467.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85591.94 591.05 276.90 276.48 
3Raspberry podvarka69.0 296.01 204.25 138.47 95.54 
4Citric acid (E330)91.2 3.52 3.21 1.65 1.50 
5Essence raspberry—  0.93 —   0.44 —   
Total42.2 57.8 1484.50 857.72 694.41 401.22 
Losses 0.9%7.72 3.61 
Output15.0 85.0 1000.00 850.00 467.78 397.61 
Losses before baking/boiling, shrinkage 0.44999%57.8 6.68 3.86 3.12 1.81 
Baking/boiling 32.03%473.28 221.39 
Losses after baking/boiling, shrinkage 0.44999%85.0 4.54 3.86 2.12 1.81 
Consolidated recipe, k=1.012481
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 766.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 286.46 283.88 290.03 287.42 
2Apricot puree10.0 276.97 27.70 280.43 28.04 
3Granulated sugar99.85276.90 276.48 280.35 279.93 
4Raspberry podvarka69.0 138.47 95.54 140.19 96.73 
5Powdered sugar99.8524.61 24.57 24.92 24.88 
6Sign up91.2 1.65 1.50 1.67 1.52 
7Essence raspberry—  0.44 —   0.44 —   
Total1005.48 709.67 1018.03 718.53 
Total phase loss 2.1%14.85 
Other losses 1.2%8.86 
General losses 3.3%23.71 
Output90.7 766.40 694.82 766.40 694.82