KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №037 Chocolate "Golden Label", "Our Brand"

No. 037
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 488.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass "Ecuador"97.8 192.27 188.04 93.90 91.84 
3Cocoa-butter [cocoa butter]100.0 176.22 176.22 86.07 86.07 
4Cocoa mass "Grenada"97.8 49.34 48.25 24.10 23.57 
5Cocoa mass "Ghana"97.8 43.85 42.89 21.42 20.95 
6Sign up
7Soybean phosphatide concentrate99.0 4.00 3.96 1.95 1.93 
8Vanilla essence—  0.60 —   0.29 —   
Total0.85 99.151011.66 1003.02 494.09 489.88 
Losses 1.0%10.02 4.90 
Output0.7 99.3 1000.00 993.00 484.98 
Losses before baking/boiling, shrinkage 0.49963%99.155.05 5.01 2.47 2.45 
Baking/boiling 0.15%1.56 0.76 
Losses after baking/boiling, shrinkage 0.49963%99.3 5.05 5.01 2.46 2.45 
Consolidated recipe, k=1.006105
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 488.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85244.95 244.58 246.44 246.07 
2Cocoa mass "Ecuador"97.8 93.90 91.84 94.48 92.40 
3Cocoa-butter [cocoa butter]100.0 86.07 86.07 86.59 86.59 
4Cocoa mass "Grenada"97.8 24.10 23.57 24.24 23.71 
5Cocoa mass "Ghana"97.8 21.42 20.95 21.55 21.07 
6Sign up97.8 21.42 20.95 21.55 21.07 
7Soybean phosphatide concentrate99.0 1.95 1.93 1.97 1.95 
8Vanilla essence—  0.29 —   0.29 —   
Total494.09 489.88 497.11 492.87 
Total phase loss 1.0%4.90 
Other losses 0.61%2.99 
General losses 1.6%7.89 
Output99.3 488.40 484.98 488.40 484.98