KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Filling

Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 162.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 118.14 92.15 19.15 14.94 
3Chocolate paste92.8 117.75 109.27 19.09 17.71 
4water—  57.15 —   9.26 —   
5Alcohol—  43.30 —   7.02 —   
6Sign up
Total31.0 69.0 1009.09 696.27 163.57 112.87 
Losses 0.9%6.27 1.02 
Output31.0 69.0 1000.00 690.00 111.85 
Losses before baking/boiling, shrinkage 0.45054%69.0 4.55 3.14 0.74 0.51 
Losses after baking/boiling, shrinkage 0.45054%69.0 4.55 3.14 0.74 0.51 
Chocolate paste
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 19.09 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 202.43 170.04 3.86 3.25 
Total7.2 92.8 1012.15 939.28 19.32 17.93 
Losses 1.2%11.28 0.22 
Output7.2 92.8 1000.00 928.00 19.09 17.71 
Losses before baking/boiling, shrinkage 0.60021%92.8 6.08 5.64 0.12 0.11 
Losses after baking/boiling, shrinkage 0.60021%92.8 6.08 5.64 0.12 0.11 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 162.1 kg finished product
in kind
in solids
1Sign up74.0 108.40 80.22 
2Starch syrup78.0 19.15 14.94 
3Cocoa powder [Skurikhin]95.0 15.46 14.68 
4water—  9.26 —   
5Alcohol—  7.02 —   
6Sign up84.0 3.86 3.25 
7Vanilla essence—  0.65 —   
Total163.81 113.08 
General losses 1.1%1.23 
Output69.0 162.10 111.85