KondiDoc: технологические расчеты в кондитерском производстве
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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 546.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 254.80 252.51 139.35 138.10 
3Vanillin—  0.10 —   0.055—   
Total4.7 95.3 1000.40 953.28 547.12 521.35 
Losses 0.34%3.28 1.79 
Output5.0 95.0 1000.00 950.00 519.56 
Losses before baking/boiling, shrinkage 0.17187%95.3 1.72 1.64 0.94 0.90 
Baking/boiling -0.3%-3.04 -1.66 
Losses after baking/boiling, shrinkage 0.17187%95.0 1.72 1.64 0.94 0.90 
Recipe for 2nd knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 407.71 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85127.00 126.81 51.78 51.70 
3Watering syrup80.0 40.30 32.24 16.43 13.14 
4Cocoa powder [Skurikhin]95.0 36.90 35.06 15.04 14.29 
Total6.6 93.4 1009.90 943.41 411.75 384.64 
Losses 0.36%3.41 1.39 
Output6.0 94.0 1000.00 940.00 407.71 383.25 
Losses before baking/boiling, shrinkage 0.18049%93.4 1.82 1.70 0.74 0.69 
Baking/boiling 0.62%6.27 2.55 
Losses after baking/boiling, shrinkage 0.18049%94.0 1.81 1.70 0.74 0.69 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 328.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85181.30 181.03 59.56 59.47 
3Cocoa powder [Skurikhin]95.0 45.40 43.13 14.91 14.17 
4Watering syrup80.0 28.00 22.40 9.20 7.36 
5Blackcurrant podvarka69.0 16.40 11.32 5.39 3.72 
Total8.6 91.4 1021.10 932.87 335.43 306.44 
Losses 0.31%2.87 0.94 
Output7.0 93.0 1000.00 930.00 328.50 305.50 
Losses before baking/boiling, shrinkage 0.15404%91.4 1.57 1.44 0.52 0.47 
Baking/boiling 1.76%17.98 5.91 
Losses after baking/boiling, shrinkage 0.15404%93.0 1.55 1.44 0.51 0.47 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 246.37 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Lipstick recipe91.0 233.50 212.48 57.53 52.35 
3Blackcurrant podvarka69.0 195.20 134.69 48.09 33.18 
4Citric acid (E330)98.0 6.00 5.88 1.48 1.45 
5Essence—  3.50 —   0.86 —   
Total16.8 83.2 1092.00 908.78 269.04 223.90 
Losses 1.0%8.78 2.16 
Output10.0 90.0 1000.00 900.00 246.37 221.73 
Losses before baking/boiling, shrinkage 0.48323%83.2 5.28 4.39 1.30 1.08 
Baking/boiling 7.53%81.84 20.16 
Losses after baking/boiling, shrinkage 0.48323%90.0 4.88 4.39 1.20 1.08 
Body syrup Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 161.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  149.44 —   24.07 —   
Total15.0 85.0 1004.84 854.12 161.86 137.58 
Losses 0.48%4.12 0.66 
Output15.0 85.0 1000.00 850.00 161.08 136.92 
Losses before baking/boiling, shrinkage 0.241%85.0 2.42 2.06 0.39 0.33 
Losses after baking/boiling, shrinkage 0.241%85.0 2.42 2.06 0.39 0.33 
Lipstick recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 57.53 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 242.90 189.46 13.97 10.90 
3water—  36.20 —   2.08 —   
Total9.0 91.0 1008.10 917.37 57.99 52.77 
Losses 0.8%7.37 0.42 
Output9.0 91.0 1000.00 910.00 57.53 52.35 
Losses before baking/boiling, shrinkage 0.40161%91.0 4.05 3.68 0.23 0.21 
Losses after baking/boiling, shrinkage 0.40161%91.0 4.05 3.68 0.23 0.21 
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 25.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 11.59 9.04 
3water—  100.87 —   2.59 —   
Total20.0 80.0 1005.07 804.06 25.76 20.61 
Losses 0.5%4.06 0.10 
Output20.0 80.0 1000.00 800.00 25.63 20.50 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0650.052
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0650.052
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 546.9 kg finished product
in kind
in solids
1Sign up99.85191.31 191.02 
2Chocolate glaze [Skurikhin]99.1 139.35 138.10 
3Powdered sugar99.85111.34 111.17 
4Blackcurrant podvarka69.0 53.48 36.90 
5Cocoa powder [Skurikhin]95.0 29.96 28.46 
6Sign up—  28.74 —   
7Starch syrup78.0 25.56 19.94 
8Citric acid (E330)98.0 1.48 1.45 
9Essence—  0.86 —   
10Vanillin—  0.055—   
Total582.13 527.03 
General losses 1.4%7.48 
Output95.0 546.90 519.56