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 nut → №097 Dragee "Walnut in chocolate" → Recipe for 2nd knurling → Consolidated recipe

Consolidated recipe Recipe for 2nd knurling

Recipe for 2nd knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 695.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85128.80 128.61 89.63 89.50 
3Cocoa powder [Skurikhin]95.0 39.50 37.52 27.49 26.11 
4Watering syrup80.0 31.80 25.44 22.13 17.70 
Total4.5 95.5 1018.30 972.95 708.63 677.08 
Losses 1.3%12.95 9.01 
Output4.0 96.0 1000.00 960.00 668.06 
Losses before baking/boiling, shrinkage 0.66564%95.5 6.78 6.48 4.72 4.51 
Baking/boiling 0.47%4.78 3.32 
Losses after baking/boiling, shrinkage 0.66564%96.0 6.75 6.48 4.69 4.51 
List of recipes
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 569.39 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85111.20 111.03 63.32 63.22 
3Cocoa powder [Skurikhin]95.0 41.10 39.04 23.40 22.23 
4Watering syrup80.0 32.20 25.76 18.33 14.67 
Total4.1 95.9 1009.40 967.74 574.74 551.02 
Losses 1.3%12.74 7.26 
Output4.5 95.5 1000.00 955.00 569.39 543.76 
Losses before baking/boiling, shrinkage 0.65835%95.9 6.65 6.37 3.78 3.63 
Baking/boiling -0.39%-3.92 -2.23 
Losses after baking/boiling, shrinkage 0.65835%95.5 6.67 6.37 3.80 3.63 
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 40.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 18.29 14.27 
3water—  100.87 —   4.08 —   
Total20.0 80.0 1005.07 804.06 40.67 32.54 
Losses 0.5%4.06 0.16 
Output20.0 80.0 1000.00 800.00 40.46 32.37 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.10 0.082
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.10 0.082
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 695.9 kg finished product
in kind
in solids
1Sign up96.0 469.69 450.90 
2Powdered sugar99.85152.95 152.72 
3Cocoa powder [Skurikhin]95.0 50.89 48.35 
4Granulated sugar99.8518.29 18.27 
5Starch syrup78.0 18.29 14.27 
6Sign up—  4.08 —   
Total714.19 684.50 
General losses 2.4%16.43 
Output96.0 695.90 668.06 
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 №097 Dragee "Walnut in chocolate" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: