KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №033 Chocolate "Guards"

No. 033
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 565.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 331.40 324.11 187.54 183.41 
3Cocoa-butter [cocoa butter]100.0 171.35 171.35 96.97 96.97 
4Soybean phosphatide concentrate99.0 4.00 3.96 2.26 2.24 
5Vanilla essence—  0.60 —   0.34 —   
Total0.86 99.141011.71 1003.02 572.53 567.61 
Losses 1.0%10.02 5.67 
Output0.7 99.3 1000.00 993.00 561.94 
Losses before baking/boiling, shrinkage 0.49962%99.145.05 5.01 2.86 2.84 
Baking/boiling 0.16%1.61 0.91 
Losses after baking/boiling, shrinkage 0.49962%99.3 5.05 5.01 2.86 2.84 
Consolidated recipe, k=1.006105
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 565.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85285.42 284.99 287.16 286.73 
2Cocoa mass97.8 187.54 183.41 188.68 184.53 
3Cocoa-butter [cocoa butter]100.0 96.97 96.97 97.56 97.56 
4Soybean phosphatide concentrate99.0 2.26 2.24 2.28 2.25 
5Vanilla essence—  0.34 —   0.34 —   
Total572.53 567.61 576.02 571.08 
Total phase loss 1.0%5.67 
Other losses 0.61%3.47 
General losses 1.6%9.14 
Output99.3 565.90 561.94 565.90 561.94