KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Consolidated recipe: №038 Chocolate "Patterned", "Zoological", chocolate figures without filling

No. 038
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 691.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 463.94 453.73 320.72 313.67 
3Cocoa-butter [cocoa butter]100.0 80.22 80.22 55.46 55.46 
4Soybean phosphatide concentrate99.0 4.00 3.96 2.77 2.74 
5Vanilla essence—  0.65 —   0.45 —   
Total1.1 98.9 1014.63 1003.03 701.41 693.40 
Losses 1.0%10.03 6.94 
Output0.7 99.3 1000.00 993.00 686.46 
Losses before baking/boiling, shrinkage 0.50021%98.9 5.08 5.02 3.51 3.47 
Baking/boiling 0.45%4.50 3.11 
Losses after baking/boiling, shrinkage 0.50021%99.3 5.05 5.02 3.49 3.47 
Consolidated recipe, k=1.006093
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 691.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85322.02 321.54 323.98 323.50 
2Cocoa mass97.8 320.72 313.67 322.68 315.58 
3Cocoa-butter [cocoa butter]100.0 55.46 55.46 55.79 55.79 
4Soybean phosphatide concentrate99.0 2.77 2.74 2.78 2.75 
5Vanilla essence—  0.45 —   0.45 —   
Total701.41 693.40 705.69 697.62 
Total phase loss 1.0%6.94 
Other losses 0.61%4.23 
General losses 1.6%11.16 
Output99.3 691.30 686.46 691.30 686.46