KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №013 Chocolate "Cinderella"

No. 013
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 45.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 227.10 227.10 10.42 10.42 
3Whole milk powder the weight ratio of fat 26%96.0 211.21 202.76 9.69 9.31 
4Cocoa mass97.8 142.93 139.79 6.56 6.42 
5Natural coffee98.0 24.34 23.85 1.12 1.09 
6Sign up
7Essence coffee—  1.20 —   0.055—   
Total1.4 98.6 1011.90 997.98 46.45 45.81 
Losses 1.0%9.98 0.46 
Output1.2 98.8 1000.00 988.00 45.35 
Losses before baking/boiling, shrinkage 0.49994%98.6 5.06 4.99 0.23 0.23 
Baking/boiling 0.18%1.79 0.082
Losses after baking/boiling, shrinkage 0.49994%98.8 5.05 4.99 0.23 0.23 
Consolidated recipe, k=1.006099
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 45.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8518.41 18.38 18.52 18.50 
2Cocoa-butter [cocoa butter]100.0 10.42 10.42 10.49 10.49 
3Whole milk powder the weight ratio of fat 26%96.0 9.69 9.31 9.75 9.36 
4Cocoa mass97.8 6.56 6.42 6.60 6.46 
5Natural coffee98.0 1.12 1.09 1.12 1.10 
6Sign up99.0 0.18 0.18 0.18 0.18 
7Essence coffee—  0.055—   0.055—   
Total46.45 45.81 46.73 46.09 
Total phase loss 1.0%0.46 
Other losses 0.61%0.28 
General losses 1.6%0.74 
Output98.8 45.90 45.35 45.90 45.35