KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №010 Chocolate "Kazakhstan"

No. 010
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 62.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 308.66 301.87 19.41 18.99 
3Dry cream96.0 151.77 145.70 9.55 9.16 
4Cocoa-butter [cocoa butter]100.0 127.93 127.93 8.05 8.05 
5Soybean phosphatide concentrate99.0 4.00 3.96 0.25 0.25 
6Sign up
Total1.4 98.6 1012.82 998.99 63.71 62.84 
Losses 1.0%9.99 0.63 
Output1.1 98.9 1000.00 989.00 62.21 
Losses before baking/boiling, shrinkage 0.49993%98.6 5.06 4.99 0.32 0.31 
Baking/boiling 0.27%2.71 0.17 
Losses after baking/boiling, shrinkage 0.49993%98.9 5.05 4.99 0.32 0.31 
Consolidated recipe, k=1.006099
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 62.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8526.43 26.39 26.59 26.55 
2Cocoa mass97.8 19.41 18.99 19.53 19.10 
3Dry cream96.0 9.55 9.16 9.60 9.22 
4Cocoa-butter [cocoa butter]100.0 8.05 8.05 8.10 8.10 
5Soybean phosphatide concentrate99.0 0.25 0.25 0.25 0.25 
6Sign up—  0.019—   0.019—   
Total63.71 62.84 64.09 63.22 
Total phase loss 1.0%0.63 
Other losses 0.61%0.38 
General losses 1.6%1.01 
Output98.9 62.90 62.21 62.90 62.21