KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe №062 Cream "New" chocolate

№062 Cream "New" chocolate with condensed milk syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 557.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 424.53 356.61 236.63 198.77 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 26.88 25.53 
4Vanilla powder99.853.76 3.75 2.10 2.09 
5Cognac—  1.94 —   1.08 —   
Total21.4 78.6 1024.68 804.92 571.16 448.66 
Losses 2.1%16.92 9.43 
Output21.2 78.8 1000.00 788.00 439.23 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 6.00 4.71 
Baking/boiling 0.31%3.18 1.77 
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 5.98 4.71 
No. 063 Milk-sugar syrup on condensed milk
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 304.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —   74.04 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.20 94.87 39.03 28.88 
Total27.0 73.0 1027.74 750.25 312.92 228.43 
Losses 2.7%20.25 6.17 
Output27.0 73.0 1000.00 730.00 304.47 222.26 
Losses before baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 4.22 3.08 
Losses after baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 4.22 3.08 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 557.4 kg finished product
in kind
in solids
1Sign up84.0 236.63 198.77 
2Granulated sugar99.85199.84 199.54 
3water—  74.04 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 39.03 28.88 
5Cocoa powder [Skurikhin]95.0 26.88 25.53 
6Sign up99.852.10 2.09 
7Cognac—  1.08 —   
Total579.60 454.83 
General losses 3.4%15.60 
Output78.8 557.40 439.23