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 → No. 103 Dragee "Special" → 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 115.2 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	267.25	264.84	30.79	30.51
	Total	6.1 93.9	1003.01	941.74	115.55	108.49
	Losses 0.3%			2.83		0.33
	Output	6.1 93.9	1000.00	938.92		108.16
	Losses before baking/boiling, shrinkage 0.15%	93.9	1.50	1.41	0.17	0.16
	Losses after baking/boiling, shrinkage 0.15%	93.9	1.50	1.41	0.17	0.16

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

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 84.76 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Washing, drying, bulkhead raisins	83.0	339.31	281.63	28.76	23.87
3	Watering syrup	80.0	87.71	70.17	7.43	5.95
4	Cocoa powder [Skurikhin]	95.0	43.81	41.62	3.71	3.53
	Total	7.8 92.2	1007.51	929.29	85.40	78.77
	Losses 1.0%			9.29		0.79
	Output	8.0 92.0	1000.00	920.00	84.76	77.98
	Losses before baking/boiling, shrinkage 0.49983%	92.2	5.04	4.64	0.43	0.39
	Baking/boiling -0.26%		-2.57		-0.22
	Losses after baking/boiling, shrinkage 0.49983%	92.0	5.05	4.64	0.43	0.39

Washing, drying, bulkhead raisins
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 28.76 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
	Total	19.0 81.0	1038.50	841.18	29.87	24.19
	Losses 1.3%			11.18		0.32
	Output	17.0 83.0	1000.00	830.00	28.76	23.87
	Losses before baking/boiling, shrinkage 0.66484%	81.0	6.90	5.59	0.20	0.16
	Baking/boiling 2.41%		24.86		0.71
	Losses after baking/boiling, shrinkage 0.66484%	83.0	6.74	5.59	0.19	0.16

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 7.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	452.10	352.64	3.36	2.62
3	water	—	100.87	—	0.75	—
	Total	20.0 80.0	1005.07	804.06	7.47	5.98
	Losses 0.5%			4.06		0.030
	Output	20.0 80.0	1000.00	800.00	7.43	5.95
	Losses before baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.019	0.015
	Losses after baking/boiling, shrinkage 0.25246%	80.0	2.54	2.03	0.019	0.015

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 115.2 kg finished product
			in kind	in solids
1	Sign up	99.85	45.49	45.42
2	Chocolate glaze [Skurikhin]	99.1	30.79	30.51
3	Sabza	81.0	29.87	24.19
4	Cocoa powder [Skurikhin]	95.0	3.71	3.53
5	Granulated sugar	99.85	3.36	3.36
6	Sign up	78.0	3.36	2.62
7	water	—	0.75	—
	Total		117.33	109.63
	General losses 1.3%			1.46
	Output	93.9	115.20	108.16

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	no data
Fish and products thereof.	no data	no data
Peanuts and products thereof.	no data	no data
Soybeans and products thereof.	no data	no data
Milk and products thereof (including lactose).	no data	no data
Nut sand products thereof.	no data	no data
Celery and products thereof.	no data	no data
Mustard and products thereof.	no data	no data
Sesame seeds and products thereof.	no data	no data
Sulphur dioxide and sulphites.	no data	no data
Lupin and products thereof.	no data	no data
Molluscs and products thereof.	no data	no data
Aspartame and aspartame-acesulfame salt.	no data	no data

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

No. 103 Dragee "Special" (Coating with chocolate) included in recipes:

	No. 103 Dragee "Special"	Glossing reset
	No. 103 Dragee "Special"	Hot coating

Recipe on No. 103 Dragee "Special" (Coating with chocolate) contained in handbooks:

1973 Dragee recipes.

Consolidated recipe: Coating with chocolate

No. 103 Dragee "Special" (Coating with chocolate) included in recipes:

Recipe on No. 103 Dragee "Special" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: