KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №034 Chocolate "Lux"

No. 034
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 353.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 402.44 393.59 142.26 139.13 
3Cocoa-butter [cocoa butter]100.0 135.66 135.66 47.96 47.96 
4Soybean phosphatide concentrate99.0 4.00 3.96 1.41 1.40 
5Vanilla essence—  0.60 —   0.21 —   
Total1.0 99.0 1013.23 1003.03 358.18 354.57 
Losses 1.0%10.03 3.55 
Output0.7 99.3 1000.00 993.00 351.03 
Losses before baking/boiling, shrinkage 0.50001%99.0 5.07 5.02 1.79 1.77 
Baking/boiling 0.31%3.11 1.10 
Losses after baking/boiling, shrinkage 0.50001%99.3 5.05 5.02 1.79 1.77 
Consolidated recipe, k=1.006097
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 353.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85166.33 166.08 167.35 167.10 
2Cocoa mass97.8 142.26 139.13 143.13 139.98 
3Cocoa-butter [cocoa butter]100.0 47.96 47.96 48.25 48.25 
4Soybean phosphatide concentrate99.0 1.41 1.40 1.42 1.41 
5Vanilla essence—  0.21 —   0.21 —   
Total358.18 354.57 360.36 356.73 
Total phase loss 1.0%3.55 
Other losses 0.61%2.16 
General losses 1.6%5.71 
Output99.3 353.50 351.03 353.50 351.03