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 → №106 Dragee "Black currant in chocolate" → Recipe for 1st knurling → Consolidated recipe

Consolidated recipe: Recipe for 1st knurling

Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 414 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85225.20 224.86 93.23 93.09 
3Cocoa powder [Skurikhin]95.0 73.90 70.20 30.59 29.06 
4Watering syrup80.0 38.70 30.96 16.02 12.82 
Total50.2 49.8 1044.50 520.37 432.42 215.43 
Losses 2.0%10.37 4.29 
Output49.0 51.0 1000.00 510.00 211.14 
Losses before baking/boiling, shrinkage 0.99638%49.8 10.41 5.18 4.31 2.15 
Baking/boiling 2.31%23.93 9.91 
Losses after baking/boiling, shrinkage 0.99638%51.0 10.17 5.18 4.21 2.15 
List of recipes
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 16.02 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 452.10 352.64 7.24 5.65 
3water—  100.87 —   1.62 —   
Total20.0 80.0 1005.07 804.06 16.10 12.88 
Losses 0.5%4.06 0.065
Output20.0 80.0 1000.00 800.00 16.02 12.82 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0410.033
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0410.033
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 414 kg finished product
in kind
in solids
1Sign up27.5 292.57 80.46 
2Powdered sugar99.8593.23 93.09 
3Cocoa powder [Skurikhin]95.0 30.59 29.06 
4Granulated sugar99.857.24 7.23 
5Starch syrup78.0 7.24 5.65 
6Sign up—  1.62 —   
Total432.50 215.50 
General losses 2.0%4.36 
Output51.0 414.00 211.14 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

№106 Dragee "Black currant in chocolate" (Recipe for 1st knurling) included in recipes:

№106 Dragee "Black currant in chocolate"Coating with chocolate
№106 Dragee "Black currant in chocolate"Glossing recipe
№106 Dragee "Black currant in chocolate"Recipe for 2nd knurling

Recipe on №106 Dragee "Black currant in chocolate" (Recipe for 1st knurling) contained in handbooks:

calculations, forms, documents: