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 402.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 273.80 271.34 110.31 109.32 
Total7.5 92.5 1004.20 928.70 404.59 374.17 
Losses 0.4%3.70 1.49 
Output7.5 92.5 1000.00 925.00 372.68 
Losses before baking/boiling, shrinkage 0.19898%92.5 2.00 1.85 0.81 0.74 
Baking/boiling 0.02%0.20 0.082
Losses after baking/boiling, shrinkage 0.19898%92.5 2.00 1.85 0.80 0.74 
Recipe for 2nd knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 294.28 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85132.20 132.00 38.90 38.85 
3Cocoa powder [Skurikhin]95.0 58.20 55.29 17.13 16.27 
4Watering syrup80.0 36.10 28.88 10.62 8.50 
Total10.3 89.7 1010.50 906.09 297.37 266.64 
Losses 0.67%6.09 1.79 
Output10.0 90.0 1000.00 900.00 294.28 264.85 
Losses before baking/boiling, shrinkage 0.33615%89.7 3.40 3.05 1.00 0.90 
Baking/boiling 0.37%3.72 1.09 
Losses after baking/boiling, shrinkage 0.33615%90.0 3.38 3.05 1.00 0.90 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 230.71 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85110.60 110.43 25.52 25.48 
3Cocoa powder [Skurikhin]95.0 47.70 45.32 11.01 10.45 
4Watering syrup80.0 31.90 25.52 7.36 5.89 
Total13.1 86.9 1021.50 887.87 235.67 204.85 
Losses 0.89%7.87 1.82 
Output12.0 88.0 1000.00 880.00 230.71 203.03 
Losses before baking/boiling, shrinkage 0.44342%86.9 4.53 3.94 1.05 0.91 
Baking/boiling 1.23%12.50 2.88 
Losses after baking/boiling, shrinkage 0.44342%88.0 4.47 3.94 1.03 0.91 
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 17.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 8.13 6.34 
3water—  100.87 —   1.81 —   
Total20.0 80.0 1005.07 804.06 18.07 14.46 
Losses 0.5%4.06 0.073
Output20.0 80.0 1000.00 800.00 17.98 14.39 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0460.036
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0460.036
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 402.9 kg finished product
in kind
in solids
1Sign up85.0 191.79 163.02 
2Chocolate glaze [Skurikhin]99.1 110.31 109.32 
3Powdered sugar99.8564.42 64.32 
4Cocoa powder [Skurikhin]95.0 28.13 26.73 
5Granulated sugar99.858.13 8.12 
6Sign up78.0 8.13 6.34 
7water—  1.81 —   
Total412.73 377.85 
General losses 1.4%5.17 
Output92.5 402.90 372.68