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" → 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 639.8 kg phases
in production
in kind
in solids
in kind
in solids
in kind
1Sign up
2Chocolate glaze [Skurikhin]99.1 429.40 425.54 274.73 272.26 274.73 
Total20.0 80.0 1018.00 814.01 651.32 520.80 651.32 
Losses 0.49%4.01 2.57 
Output19.0 81.0 1000.00 810.00 518.24 639.80 
Losses before baking/boiling, shrinkage 0.2464%80.0 2.51 2.01 1.60 1.28 —   
Baking/boiling 1.28%13.02 8.33 —   
Losses after baking/boiling, shrinkage 0.2464%81.0 2.48 2.01 1.58 1.28 —   
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 376.59 kg phases
in production
in kind
in solids
in kind
in solids
in kind
1Sign up
2Powdered sugar99.85208.20 207.89 78.41 78.29 78.41 
3Cocoa powder [Skurikhin]95.0 67.40 64.03 25.38 24.11 25.38 
4Watering syrup80.0 35.00 28.00 13.18 10.54 13.18 
Total35.3 64.7 1031.90 667.78 388.60 251.48 388.60 
Losses 1.2%7.78 2.93 
Output34.0 66.0 1000.00 660.00 376.59 248.55 376.59 
Losses before baking/boiling, shrinkage 0.58258%64.7 6.01 3.89 2.26 1.47 —   
Baking/boiling 1.95%19.99 7.53 —   
Losses after baking/boiling, shrinkage 0.58258%66.0 5.89 3.89 2.22 1.47 —   
Recipe for 1st knurling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 271.63 kg phases
in production
in kind
in solids
in kind
in solids
in kind
1Sign up
2Powdered sugar99.85225.20 224.86 61.17 61.08 61.17 
3Cocoa powder [Skurikhin]95.0 73.90 70.20 20.07 19.07 20.07 
4Watering syrup80.0 38.70 30.96 10.51 8.41 10.51 
Total50.2 49.8 1044.50 520.37 283.72 141.35 283.72 
Losses 2.0%10.37 2.82 
Output49.0 51.0 1000.00 510.00 271.63 138.53 271.63 
Losses before baking/boiling, shrinkage 0.99638%49.8 10.41 5.18 2.83 1.41 —   
Baking/boiling 2.31%23.93 6.50 —   
Losses after baking/boiling, shrinkage 0.99638%51.0 10.17 5.18 2.76 1.41 —   
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 23.69 kg prefabricated
in production
in kind
in solids
in kind
in solids
in kind
1Sign up
2Starch syrup78.0 452.10 352.64 10.71 8.35 10.71 
3water—  100.87 —   2.39 —   2.39 
Total20.0 80.0 1005.07 804.06 23.81 19.05 23.81 
Losses 0.5%4.06 0.10 
Output20.0 80.0 1000.00 800.00 23.69 18.95 23.69 
Losses before baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0600.048—   
Losses after baking/boiling, shrinkage 0.25246%80.0 2.54 2.03 0.0600.048—   
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 639.8 kg finished product
in kind
in solids
1Sign up99.1 274.73 272.26 
2Blackcurrant, alcohol-free (no alcohol)27.5 191.96 52.79 
3Powdered sugar99.85139.58 139.37 
4Cocoa powder [Skurikhin]95.0 45.46 43.18 
5Granulated sugar99.8510.71 10.70 
6Sign up78.0 10.71 8.35 
7water—  2.39 —   
Total675.54 526.65 
General losses 1.6%8.41 
Output81.0 639.80 518.24 
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 №106 Dragee "Black currant in chocolate" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: