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
All groups → All products → Dragee → Dragee liqueur → №005 Dragee in chocolate "Milk liquor" → Recipe for 1st knurling → Consolidated recipe

Consolidated recipe Recipe for 1st knurling

Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 813.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85216.30 215.98 175.94 175.67 
3Watering syrup80.0 41.80 33.44 34.00 27.20 
Total12.8 87.2 1008.10 879.42 819.99 715.32 
Losses 1.1%9.42 7.66 
Output13.0 87.0 1000.00 870.00 707.66 
Losses before baking/boiling, shrinkage 0.53533%87.2 5.40 4.71 4.39 3.83 
Baking/boiling -0.27%-2.71 -2.20 
Losses after baking/boiling, shrinkage 0.53533%87.0 5.41 4.71 4.40 3.83 
List of recipes
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 610.05 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  101.30 —   61.80 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 78.20 57.87 47.71 35.30 
4Alcohol—  37.80 —   23.06 —   
5Vanillin—  0.20 —   0.12 —   
Total16.0 84.0 1005.10 844.29 613.16 515.06 
Losses 0.51%4.29 2.62 
Output16.0 84.0 1000.00 840.00 610.05 512.44 
Losses before baking/boiling, shrinkage 0.25386%84.0 2.55 2.14 1.56 1.31 
Losses after baking/boiling, shrinkage 0.25386%84.0 2.55 2.14 1.56 1.31 
Watering syrup Recipe No. 1 (dry 80%)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 15.37 11.99 
3water—  100.87 —   3.43 —   
Total20.0 80.0 1005.07 804.06 34.17 27.34 
Losses 0.5%4.06 0.14 
Output20.0 80.0 1000.00 800.00 34.00 27.20 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0860.069
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0860.069
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 813.4 kg finished product
in kind
in solids
1Sign up99.85495.85 495.10 
2Powdered sugar99.85175.94 175.67 
3water—  65.23 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 47.71 35.30 
5Alcohol—  23.06 —   
6Sign up78.0 15.37 11.99 
7Vanillin—  0.12 —   
Total823.27 718.07 
General losses 1.4%10.41 
Output87.0 813.40 707.66 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on №005 Dragee in chocolate "Milk liquor" (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: