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" → Coating with chocolate → Consolidated recipe

Consolidated recipe: Coating with chocolate

Coating with chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 250 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 255.30 253.00 63.82 63.25 
3Vanillin—  0.10 —   0.025—   
Total7.7 92.3 1000.90 923.95 250.22 230.99 
Losses 0.43%3.95 0.99 
Output8.0 92.0 1000.00 920.00 230.00 
Losses before baking/boiling, shrinkage 0.21388%92.3 2.14 1.98 0.54 0.49 
Baking/boiling -0.34%-3.39 -0.85 
Losses after baking/boiling, shrinkage 0.21388%92.0 2.15 1.98 0.54 0.49 
List of recipes
Recipe for 2nd knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 186.38 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8595.20 95.06 17.74 17.72 
3Cocoa powder [Skurikhin]95.0 72.90 69.26 13.59 12.91 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 40.40 29.90 7.53 5.57 
5Watering syrup80.0 15.50 12.40 2.89 2.31 
Total11.9 88.1 1029.70 907.57 191.91 169.15 
Losses 0.83%7.57 1.41 
Output10.0 90.0 1000.00 900.00 186.38 167.74 
Losses before baking/boiling, shrinkage 0.41689%88.1 4.29 3.78 0.80 0.71 
Baking/boiling 2.07%21.20 3.95 
Losses after baking/boiling, shrinkage 0.41689%90.0 4.20 3.78 0.78 0.71 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 150.16 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85216.30 215.98 32.48 32.43 
3Watering syrup80.0 41.80 33.44 6.28 5.02 
Total12.8 87.2 1008.10 879.42 151.38 132.06 
Losses 1.1%9.42 1.41 
Output13.0 87.0 1000.00 870.00 150.16 130.64 
Losses before baking/boiling, shrinkage 0.53533%87.2 5.40 4.71 0.81 0.71 
Baking/boiling -0.27%-2.71 -0.41 
Losses after baking/boiling, shrinkage 0.53533%87.0 5.41 4.71 0.81 0.71 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 112.62 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  101.30 —   11.41 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 78.20 57.87 8.81 6.52 
4Alcohol—  37.80 —   4.26 —   
5Vanillin—  0.20 —   0.023—   
Total16.0 84.0 1005.10 844.29 113.20 95.09 
Losses 0.51%4.29 0.48 
Output16.0 84.0 1000.00 840.00 112.62 94.60 
Losses before baking/boiling, shrinkage 0.25386%84.0 2.55 2.14 0.29 0.24 
Losses after baking/boiling, shrinkage 0.25386%84.0 2.55 2.14 0.29 0.24 
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 9.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 4.14 3.23 
3water—  100.87 —   0.92 —   
Total20.0 80.0 1005.07 804.06 9.21 7.37 
Losses 0.5%4.06 0.037
Output20.0 80.0 1000.00 800.00 9.17 7.33 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0230.019
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0230.019
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 250 kg finished product
in kind
in solids
1Sign up99.8592.84 92.71 
2Chocolate glaze [Skurikhin]99.1 63.82 63.25 
3Powdered sugar99.8550.22 50.15 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 16.34 12.09 
5Cocoa powder [Skurikhin]95.0 13.59 12.91 
6Sign up—  12.33 —   
7Alcohol—  4.26 —   
8Starch syrup78.0 4.14 3.23 
9Vanillin—  0.048—   
Total257.60 234.33 
General losses 1.8%4.33 
Output92.0 250.00 230.00 
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).Yeswhole 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
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

№005 Dragee in chocolate "Milk liquor" (Coating with chocolate) included in recipes:

№005 Dragee in chocolate "Milk liquor"Glossing recipe

Recipe on №005 Dragee in chocolate "Milk liquor" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: