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: Creamy coffee cream (in No. 216)

Creamy coffee cream (in No. 216) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 580.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85259.83 259.44 150.86 150.63 
3water—  133.96 —   77.78 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 99.22 73.42 57.61 42.63 
5No. 111 Coffee extract3.0 49.66 1.49 28.83 0.86 
6Sign up
7No. 116 Zhzhenka78.0 17.38 13.56 10.09 7.87 
8Vanillin—  0.13 —   0.075—   
Total31.1 68.9 1019.35 702.33 591.83 407.77 
Losses 1.9%13.33 7.74 
Output31.1 68.9 1000.00 689.00 400.03 
Losses before baking/boiling, shrinkage 0.94902%68.9 9.67 6.67 5.62 3.87 
Losses after baking/boiling, shrinkage 0.94902%68.9 9.67 6.67 5.62 3.87 
No. 111 Coffee extract basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 28.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Natural roasted coffee96.0 32.31 31.02 0.93 0.89 
Total97.0 3.0 1033.92 31.02 29.81 0.89 
Losses 3.3%1.02 0.029
Output97.0 3.0 1000.00 30.00 28.83 0.86 
Losses before baking/boiling, shrinkage 1.64036%3.0 16.96 0.51 0.49 0.015
Losses after baking/boiling, shrinkage 1.64036%3.0 16.96 0.51 0.49 0.015
No. 116 Zhzhenka basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 10.09 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  520.78 —   5.26 —   
Total37.6 62.4 1388.75 866.67 14.01 8.75 
Losses 10.0%86.67 0.87 
Output22.0 78.0 1000.00 780.00 10.09 7.87 
Losses before baking/boiling, shrinkage 5.00007%62.4 69.44 43.33 0.70 0.44 
Baking/boiling 19.99%263.76 2.66 
Losses after baking/boiling, shrinkage 5.00007%78.0 55.56 43.33 0.56 0.44 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 580.6 kg finished product
in kind
in solids
1Sign up84.0 244.97 205.78 
2Granulated sugar99.85159.62 159.38 
3water—  111.91 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 57.61 42.63 
5Alcohol—  21.62 —   
6Sign up96.0 0.93 0.89 
7Vanillin—  0.075—   
Total596.73 408.68 
General losses 2.1%8.64 
Output68.9 580.60 400.03 
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).Yesbutter; whole 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