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 737 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 429.40 425.54 316.47 313.62 
Total20.0 80.0 1018.00 814.01 750.27 599.93 
Losses 0.49%4.01 2.96 
Output19.0 81.0 1000.00 810.00 596.97 
Losses before baking/boiling, shrinkage 0.2464%80.0 2.51 2.01 1.85 1.48 
Baking/boiling 1.28%13.02 9.59 
Losses after baking/boiling, shrinkage 0.2464%81.0 2.48 2.01 1.82 1.48 
Recipe for 2nd knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 433.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85208.20 207.89 90.32 90.18 
3Cocoa powder [Skurikhin]95.0 67.40 64.03 29.24 27.78 
4Watering syrup80.0 35.00 28.00 15.18 12.15 
Total35.3 64.7 1031.90 667.78 447.64 289.68 
Losses 1.2%7.78 3.38 
Output34.0 66.0 1000.00 660.00 433.80 286.31 
Losses before baking/boiling, shrinkage 0.58258%64.7 6.01 3.89 2.61 1.69 
Baking/boiling 1.95%19.99 8.67 
Losses after baking/boiling, shrinkage 0.58258%66.0 5.89 3.89 2.56 1.69 
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 312.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85225.20 224.86 70.46 70.36 
3Cocoa powder [Skurikhin]95.0 73.90 70.20 23.12 21.97 
4Watering syrup80.0 38.70 30.96 12.11 9.69 
Total50.2 49.8 1044.50 520.37 326.82 162.82 
Losses 2.0%10.37 3.24 
Output49.0 51.0 1000.00 510.00 312.90 159.58 
Losses before baking/boiling, shrinkage 0.99638%49.8 10.41 5.18 3.26 1.62 
Baking/boiling 2.31%23.93 7.49 
Losses after baking/boiling, shrinkage 0.99638%51.0 10.17 5.18 3.18 1.62 
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 27.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 12.34 9.62 
3water—  100.87 —   2.75 —   
Total20.0 80.0 1005.07 804.06 27.43 21.94 
Losses 0.5%4.06 0.11 
Output20.0 80.0 1000.00 800.00 27.29 21.83 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0690.055
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0690.055
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 737 kg finished product
in kind
in solids
1Sign up99.1 316.47 313.62 
2Rowan berry in alcohol (no alcohol)27.5 221.13 60.81 
3Powdered sugar99.85160.78 160.54 
4Cocoa powder [Skurikhin]95.0 52.36 49.74 
5Granulated sugar99.8512.34 12.32 
6Sign up78.0 12.34 9.62 
7water—  2.75 —   
Total778.17 606.66 
General losses 1.6%9.69 
Output81.0 737.00 596.97