KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Fat filling with grated cocoa (in No. 256)

Fat filling with grated cocoa (in No. 256) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 491 kg prefabricated
in kind
in solids
in kind
in solids
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2Confectionery fat99.7 318.64 317.68 156.45 155.98 
3Cocoa-butter [cocoa butter]100.0 89.22 89.22 43.81 43.81 
4Alcohol—  66.91 —   32.85 —   
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.00 37.80 22.10 18.56 
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7Vanilla essence—  1.54 —   0.76 —   
Total7.3 92.7 1073.33 994.80 527.01 488.45 
Losses 0.48%4.80 2.36 
Output1.0 99.0 1000.00 990.00 486.09 
Losses before baking/boiling, shrinkage 0.24141%92.7 2.59 2.40 1.27 1.18 
Baking/boiling 6.38%68.31 33.54 
Losses after baking/boiling, shrinkage 0.24141%99.0 2.43 2.40 1.19 1.18