KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №036 "Silver Label" Chocolate

No. 036
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 287.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 197.29 197.29 56.80 56.80 
3Cocoa mass "Ecuador"97.8 113.20 110.71 32.59 31.87 
4Cocoa mass "Trinidat"97.8 113.20 110.71 32.59 31.87 
5Cocoa mass "Ghana"97.8 63.94 62.53 18.41 18.00 
6Sign up
7Vanilla essence—  0.70 —   0.20 —   
Total0.78 99.221010.93 1003.02 291.05 288.77 
Losses 1.0%10.02 2.89 
Output0.7 99.3 1000.00 993.00 285.88 
Losses before baking/boiling, shrinkage 0.49972%99.225.05 5.01 1.45 1.44 
Baking/boiling 0.08%0.83 0.24 
Losses after baking/boiling, shrinkage 0.49972%99.3 5.05 5.01 1.45 1.44 
Consolidated recipe, k=1.006103
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 287.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85149.30 149.08 150.22 149.99 
2Cocoa-butter [cocoa butter]100.0 56.80 56.80 57.15 57.15 
3Cocoa mass "Ecuador"97.8 32.59 31.87 32.79 32.07 
4Cocoa mass "Trinidat"97.8 32.59 31.87 32.79 32.07 
5Cocoa mass "Ghana"97.8 18.41 18.00 18.52 18.11 
6Sign up99.0 1.15 1.14 1.16 1.15 
7Vanilla essence—  0.20 —   0.20 —   
Total291.05 288.77 292.82 290.53 
Total phase loss 1.0%2.89 
Other losses 0.61%1.76 
General losses 1.6%4.65 
Output99.3 287.90 285.88 287.90 285.88