KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №032 Chocolate "Sport", "Chocolate medals"

No. 032
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 400 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 278.04 271.92 111.22 108.77 
3Cocoa-butter [cocoa butter]100.0 195.80 195.80 78.32 78.32 
4Soybean phosphatide concentrate99.0 4.00 3.96 1.60 1.58 
5Vanilla essence—  0.55 —   0.22 —   
Total0.74 99.261010.54 1003.03 404.22 401.21 
Losses 1.0%10.03 4.01 
Output0.7 99.3 1000.00 993.00 397.20 
Losses before baking/boiling, shrinkage 0.50023%99.265.05 5.02 2.02 2.01 
Baking/boiling 0.04%0.43 0.17 
Losses after baking/boiling, shrinkage 0.50023%99.3 5.05 5.02 2.02 2.01 
Consolidated recipe, k=1.006093
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 400 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85212.86 212.54 214.16 213.84 
2Cocoa mass97.8 111.22 108.77 111.89 109.43 
3Cocoa-butter [cocoa butter]100.0 78.32 78.32 78.80 78.80 
4Soybean phosphatide concentrate99.0 1.60 1.58 1.61 1.59 
5Vanilla essence—  0.22 —   0.22 —   
Total404.22 401.21 406.68 403.66 
Total phase loss 1.0%4.01 
Other losses 0.61%2.44 
General losses 1.6%6.46 
Output99.3 400.00 397.20 400.00 397.20