KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №005 Creamy chocolate

No. 005
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 667.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 221.85 216.97 148.13 144.87 
3Cocoa-butter [cocoa butter]100.0 192.10 192.10 128.27 128.27 
4Whole milk powder the weight ratio of fat 26%96.0 134.96 129.56 90.11 86.51 
5Soybean phosphatide concentrate99.0 4.00 3.96 2.67 2.64 
6Sign up
Total1.1 98.9 1012.32 1001.01 675.93 668.38 
Losses 1.0%10.01 6.69 
Output0.9 99.1 1000.00 991.00 661.69 
Losses before baking/boiling, shrinkage 0.50011%98.9 5.06 5.01 3.38 3.34 
Baking/boiling 0.22%2.21 1.47 
Losses after baking/boiling, shrinkage 0.50011%99.1 5.05 5.01 3.37 3.34 
Consolidated recipe, k=1.006095
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 667.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85306.55 306.09 308.42 307.95 
2Cocoa mass97.8 148.13 144.87 149.03 145.75 
3Cocoa-butter [cocoa butter]100.0 128.27 128.27 129.05 129.05 
4Whole milk powder the weight ratio of fat 26%96.0 90.11 86.51 90.66 87.04 
5Soybean phosphatide concentrate99.0 2.67 2.64 2.69 2.66 
6Sign up—  0.20 —   0.20 —   
Total675.93 668.38 680.05 672.45 
Total phase loss 1.0%6.69 
Other losses 0.61%4.07 
General losses 1.6%10.76 
Output99.1 667.70 661.69 667.70 661.69