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

Consolidated recipe №002 Chocolate "Children's", "Road", "Circus"

No. 002
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 13.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 222.93 222.93 2.92 2.92 
3Cocoa mass97.8 216.00 211.25 2.83 2.77 
4Soybean phosphatide concentrate99.0 4.00 3.96 0.0520.052
5Vanilla essence—  0.60 —   0.008—   
Total0.62 99.381010.28 1004.04 13.23 13.15 
Losses 1.0%10.04 0.13 
Output0.6 99.4 1000.00 994.00 13.02 
Losses before baking/boiling, shrinkage 0.49988%99.385.05 5.02 0.0660.066
Baking/boiling 0.02%0.18 0.002
Losses after baking/boiling, shrinkage 0.49988%99.4 5.05 5.02 0.0660.066
Consolidated recipe, k=1.0061
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 13.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.857.42 7.41 7.47 7.46 
2Cocoa-butter [cocoa butter]100.0 2.92 2.92 2.94 2.94 
3Cocoa mass97.8 2.83 2.77 2.85 2.78 
4Soybean phosphatide concentrate99.0 0.0520.0520.0530.052
5Vanilla essence—  0.008—   0.008—   
Total13.23 13.15 13.32 13.23 
Total phase loss 1.0%0.13 
Other losses 0.61%0.080
General losses 1.6%0.21 
Output99.4 13.10 13.02 13.10 13.02