KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Charlotte chocolate cream (at # 167)

Charlotte chocolate cream (at # 167) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 848.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 377.71 317.28 320.41 269.15 
3Cocoa powder [Skurikhin]95.0 62.95 59.80 53.40 50.73 
4Vanilla powder99.851.40 1.40 1.19 1.19 
Total24.1 75.9 1022.30 776.29 867.22 658.53 
Losses 2.1%16.29 13.82 
Output24.0 76.0 1000.00 760.00 644.71 
Losses before baking/boiling, shrinkage 1.04918%75.9 10.73 8.14 9.10 6.91 
Baking/boiling 0.08%0.86 0.73 
Losses after baking/boiling, shrinkage 1.04918%76.0 10.72 8.14 9.09 6.91 
No. 060 Charlotte syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 492.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 207.17 24.86 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 55.25 14.92 
Total38.9 61.1 1164.48 711.21 573.18 350.07 
Losses 3.6%25.61 12.60 
Output31.4 68.6 1000.00 685.60 492.22 337.46 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 10.32 6.30 
Baking/boiling 10.92%124.84 61.45 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 9.19 6.30 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 848.3 kg finished product
in kind
in solids
1Sign up84.0 320.41 269.15 
2Granulated sugar99.85310.76 310.29 
3Fresh whole milk the weight ratio of fat 3.2%12.0 207.17 24.86 
4Chicken eggs [chicken egg] [2]27.0 55.25 14.92 
5Cocoa powder [Skurikhin]95.0 53.40 50.73 
6Sign up99.851.19 1.19 
Total948.18 671.13 
General losses 3.9%26.42 
Output76.0 848.30 644.71