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 fruit and berry → №101 Dragee "Raisins 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 291.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85175.90 175.64 51.24 51.16 
3Cocoa powder [Skurikhin]95.0 51.50 48.92 15.00 14.25 
4Watering syrup80.0 29.40 23.52 8.56 6.85 
Total9.1 90.9 1010.00 918.43 294.21 267.54 
Losses 0.92%8.43 2.46 
Output9.0 91.0 1000.00 910.00 265.08 
Losses before baking/boiling, shrinkage 0.45889%90.9 4.63 4.21 1.35 1.23 
Baking/boiling 0.07%0.73 0.21 
Losses after baking/boiling, shrinkage 0.45889%91.0 4.63 4.21 1.35 1.23 
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 219.41 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85357.20 356.66 78.37 78.25 
3Cocoa powder [Skurikhin]95.0 68.40 64.98 15.01 14.26 
4Watering syrup80.0 59.50 47.60 13.05 10.44 
Total10.3 89.7 1001.60 897.94 219.76 197.01 
Losses 0.88%7.94 1.74 
Output11.0 89.0 1000.00 890.00 219.41 195.27 
Losses before baking/boiling, shrinkage 0.44208%89.7 4.43 3.97 0.97 0.87 
Baking/boiling -0.73%-7.29 -1.60 
Losses after baking/boiling, shrinkage 0.44208%89.0 4.46 3.97 0.98 0.87 
Washing, drying, bulkhead raisins
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 113.32 kg phases
in kind
in solids
in kind
in solids
1Sign up
Total19.0 81.0 1038.50 841.18 117.69 95.33 
Losses 1.3%11.18 1.27 
Output17.0 83.0 1000.00 830.00 113.32 94.06 
Losses before baking/boiling, shrinkage 0.66484%81.0 6.90 5.59 0.78 0.63 
Baking/boiling 2.41%24.86 2.82 
Losses after baking/boiling, shrinkage 0.66484%83.0 6.74 5.59 0.76 0.63 
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 21.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 9.77 7.62 
3water—  100.87 —   2.18 —   
Total20.0 80.0 1005.07 804.06 21.73 17.38 
Losses 0.5%4.06 0.088
Output20.0 80.0 1000.00 800.00 21.62 17.30 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0550.044
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0550.044
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 291.3 kg finished product
in kind
in solids
1Sign up99.85129.61 129.42 
2Raisins81.0 117.69 95.33 
3Cocoa powder [Skurikhin]95.0 30.01 28.51 
4Granulated sugar99.859.77 9.76 
5Starch syrup78.0 9.77 7.62 
6Sign up—  2.18 —   
Total299.04 270.64 
General losses 2.1%5.55 
Output91.0 291.30 265.08 
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 №101 Dragee "Raisins in chocolate" (Recipe for 2nd knurling) contained in handbooks:

calculations, forms, documents: