KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Caramel → Caramel with liqueur fillings → No. 099 Caramel "Vasya-Vasilek", glazed, wrapped → Chocolate mass → Consolidated recipe

Consolidated recipe: Chocolate mass

Chocolate mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 755.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 302.87 254.41 228.76 192.16 
3Cocoa powder [Skurikhin]95.0 154.31 146.59 116.55 110.72 
Total5.6 94.4 1012.47 955.46 764.72 721.66 
Losses 1.2%11.46 8.66 
Output5.6 94.4 1000.00 944.00 713.00 
Losses before baking/boiling, shrinkage 0.59983%94.4 6.07 5.73 4.59 4.33 
Baking/boiling 0.03%0.33 0.25 
Losses after baking/boiling, shrinkage 0.59983%94.4 6.07 5.73 4.59 4.33 
List of recipes
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yesbutterno 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
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No. 099 Caramel "Vasya-Vasilek", glazed, wrapped (Chocolate mass) included in recipes:

No. 099 Caramel "Vasya-Vasilek", glazed, wrappedFilling
No. 099 Caramel "Vasya-Vasilek", glazed, wrappedReady glazed caramel
No. 099 Caramel "Vasya-Vasilek", glazed, wrappedUnglazed caramel

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