KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №020 Chocolate "Funny guys"

No. 020
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 621 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 200.40 195.99 124.45 121.71 
3Whole milk powder the weight ratio of fat 26%96.0 147.35 141.46 91.50 87.84 
4Cocoa-butter [cocoa butter]100.0 141.36 141.36 87.78 87.78 
5Roasted grated kernel97.5 79.65 77.66 49.46 48.23 
6Sign up
7Soybean phosphatide concentrate99.0 4.00 3.96 2.48 2.46 
8Vanillin—  0.30 —   0.19 —   
Total1.5 98.5 1011.15 995.96 627.92 618.49 
Losses 1.0%9.96 6.19 
Output1.4 98.6 1000.00 986.00 612.31 
Losses before baking/boiling, shrinkage 0.50021%98.5 5.06 4.98 3.14 3.09 
Baking/boiling 0.1%1.04 0.65 
Losses after baking/boiling, shrinkage 0.50021%98.6 5.05 4.98 3.14 3.09 
Consolidated recipe, k=1.006093
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 621 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85241.49 241.13 242.96 242.60 
2Cocoa mass97.8 124.45 121.71 125.21 122.45 
3Whole milk powder the weight ratio of fat 26%96.0 91.50 87.84 92.06 88.38 
4Cocoa-butter [cocoa butter]100.0 87.78 87.78 88.32 88.32 
5Roasted grated kernel97.5 49.46 48.23 49.76 48.52 
6Sign up96.0 30.57 29.34 30.75 29.52 
7Soybean phosphatide concentrate99.0 2.48 2.46 2.50 2.47 
8Vanillin—  0.19 —   0.19 —   
Total627.92 618.49 631.75 622.26 
Total phase loss 1.0%6.19 
Other losses 0.61%3.77 
General losses 1.6%9.96 
Output98.6 621.00 612.31 621.00 612.31