KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe №029 Chocolate "Spartak" No. 029

№029 Chocolate "Spartak" No. 029

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up14.25 125.06 305.13 262.53 
Cocoa mass11.43 100.34 244.82 210.64 
Roasted grated hazelnut kernel5.82 51.04 124.54 107.15 
Whole milk powder the weight ratio of fat 26%3.92 34.44 84.03 72.30 
Cocoa-butter [cocoa butter]3.88 34.02 83.00 71.41 
Sign up0.20 1.71 4.18 3.60 
Vanilla essence0.0390.34 0.84 0.72 
Total39.53 346.95 846.53 728.33 
Output

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up14.25 125.06 305.13 262.53 
Cocoa mass11.43 100.34 244.82 210.64 
Roasted grated hazelnut kernel5.82 51.04 124.54 107.15 
Whole milk powder the weight ratio of fat 26%3.92 34.44 84.03 72.30 
Cocoa-butter [cocoa butter]3.88 34.02 83.00 71.41 
Sign up0.20 1.71 4.18 3.60 
Vanilla essence0.0390.34 0.84 0.72 
Total39.53 346.95 846.53 728.33 
Output38.80 340.50 830.80 714.80