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" → Coating with chocolate → Consolidated recipe

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 344.9 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	255.00	252.70	87.95	87.16
3	Vanillin	—	0.10	—	0.034	—
	Total	7.0 93.0	1003.30	933.57	346.04	321.99
	Losses 0.27%			2.57		0.89
	Output	6.9 93.1	1000.00	931.00		321.10
	Losses before baking/boiling, shrinkage 0.13748%	93.0	1.38	1.28	0.48	0.44
	Baking/boiling 0.05%		0.54		0.19
	Losses after baking/boiling, shrinkage 0.13748%	93.1	1.38	1.28	0.48	0.44

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Recipe for 2nd knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 258.05 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	175.90	175.64	45.39	45.32
3	Cocoa powder [Skurikhin]	95.0	51.50	48.92	13.29	12.63
4	Watering syrup	80.0	29.40	23.52	7.59	6.07
	Total	9.1 90.9	1010.00	918.43	260.63	237.00
	Losses 0.92%			8.43		2.18
	Output	9.0 91.0	1000.00	910.00	258.05	234.83
	Losses before baking/boiling, shrinkage 0.45889%	90.9	4.63	4.21	1.20	1.09
	Baking/boiling 0.07%		0.73		0.19
	Losses after baking/boiling, shrinkage 0.45889%	91.0	4.63	4.21	1.20	1.09

Recipe for 1st knurling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 194.37 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	357.20	356.66	69.43	69.32
3	Cocoa powder [Skurikhin]	95.0	68.40	64.98	13.29	12.63
4	Watering syrup	80.0	59.50	47.60	11.56	9.25
	Total	10.3 89.7	1001.60	897.94	194.68	174.53
	Losses 0.88%			7.94		1.54
	Output	11.0 89.0	1000.00	890.00	194.37	172.99
	Losses before baking/boiling, shrinkage 0.44208%	89.7	4.43	3.97	0.86	0.77
	Baking/boiling -0.73%		-7.29		-1.42
	Losses after baking/boiling, shrinkage 0.44208%	89.0	4.46	3.97	0.87	0.77

Washing, drying, bulkhead raisins
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 100.39 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
	Total	19.0 81.0	1038.50	841.18	104.26	84.45
	Losses 1.3%			11.18		1.12
	Output	17.0 83.0	1000.00	830.00	100.39	83.32
	Losses before baking/boiling, shrinkage 0.66484%	81.0	6.90	5.59	0.69	0.56
	Baking/boiling 2.41%		24.86		2.50
	Losses after baking/boiling, shrinkage 0.66484%	83.0	6.74	5.59	0.68	0.56

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 19.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	8.66	6.75
3	water	—	100.87	—	1.93	—
	Total	20.0 80.0	1005.07	804.06	19.25	15.40
	Losses 0.5%			4.06		0.078
	Output	20.0 80.0	1000.00	800.00	19.15	15.32
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.049	0.039
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.049	0.039

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 344.9 kg finished product
			in kind	in solids
1	Sign up	99.85	114.82	114.65
2	Raisins	81.0	104.26	84.45
3	Chocolate glaze [Skurikhin]	99.1	87.95	87.16
4	Cocoa powder [Skurikhin]	95.0	26.58	25.26
5	Granulated sugar	99.85	8.66	8.65
6	Sign up	78.0	8.66	6.75
7	water	—	1.93	—
8	Vanillin	—	0.034	—
	Total		352.89	326.91
	General losses 1.8%			5.80
	Output	93.1	344.90	321.10

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" (Coating with chocolate) contained in handbooks:

1973 Dragee recipes.

Consolidated recipe Coating with chocolate

Recipe on №101 Dragee "Raisins in chocolate" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: