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 409.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 267.30 264.89 109.35 108.37 
3Vanillin—  0.10 —   0.041—   
Total3.2 96.8 1000.70 968.86 409.39 396.36 
Losses 0.4%3.86 1.58 
Output3.5 96.5 1000.00 965.00 394.78 
Losses before baking/boiling, shrinkage 0.19932%96.8 1.99 1.93 0.82 0.79 
Baking/boiling -0.33%-3.30 -1.35 
Losses after baking/boiling, shrinkage 0.19932%96.5 2.00 1.93 0.82 0.79 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 299.99 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85217.00 216.67 65.10 65.00 
3Watering syrup80.0 45.50 36.40 13.65 10.92 
4Cocoa powder [Skurikhin]95.0 43.50 41.32 13.05 12.40 
Total6.8 93.2 1033.30 963.52 309.98 289.05 
Losses 0.36%3.52 1.05 
Output4.0 96.0 1000.00 960.00 299.99 287.99 
Losses before baking/boiling, shrinkage 0.18243%93.2 1.89 1.76 0.57 0.53 
Baking/boiling 2.87%29.58 8.87 
Losses after baking/boiling, shrinkage 0.18243%96.0 1.83 1.76 0.55 0.53 
Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 218.18 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Peeled almond kernel80.0 388.30 310.64 84.72 67.78 
3Alcohol—  50.00 —   10.91 —   
Total12.2 87.8 1053.30 924.72 229.81 201.76 
Losses 0.51%4.72 1.03 
Output8.0 92.0 1000.00 920.00 218.18 200.73 
Losses before baking/boiling, shrinkage 0.25508%87.8 2.69 2.36 0.59 0.51 
Baking/boiling 4.57%48.05 10.48 
Losses after baking/boiling, shrinkage 0.25508%92.0 2.56 2.36 0.56 0.51 
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 13.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 6.17 4.81 
3water—  100.87 —   1.38 —   
Total20.0 80.0 1005.07 804.06 13.72 10.98 
Losses 0.5%4.06 0.055
Output20.0 80.0 1000.00 800.00 13.65 10.92 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0350.028
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0350.028
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 409.1 kg finished product
in kind
in solids
1Sign up99.85199.28 198.98 
2Chocolate glaze [Skurikhin]99.1 109.35 108.37 
3Peeled almond kernel80.0 84.72 67.78 
4Cocoa powder [Skurikhin]95.0 13.05 12.40 
5Alcohol—  10.91 —   
6Sign up99.856.17 6.16 
7Starch syrup78.0 6.17 4.81 
8water—  1.38 —   
9Vanillin—  0.041—   
Total431.07 398.50 
General losses 0.93%3.72 
Output96.5 409.10 394.78