KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №040 Chocolate "Rainbow"

No. 040
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 58.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 463.94 453.73 27.19 26.59 
3Cocoa-butter [cocoa butter]100.0 80.22 80.22 4.70 4.70 
4Soybean phosphatide concentrate99.0 4.00 3.96 0.23 0.23 
5Vanilla essence—  0.65 —   0.038—   
Total1.1 98.9 1014.63 1003.03 59.46 58.78 
Losses 1.0%10.03 0.59 
Output0.7 99.3 1000.00 993.00 58.19 
Losses before baking/boiling, shrinkage 0.50021%98.9 5.08 5.02 0.30 0.29 
Baking/boiling 0.45%4.50 0.26 
Losses after baking/boiling, shrinkage 0.50021%99.3 5.05 5.02 0.30 0.29 
Consolidated recipe, k=1.006093
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 58.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8527.30 27.26 27.46 27.42 
2Cocoa mass97.8 27.19 26.59 27.35 26.75 
3Cocoa-butter [cocoa butter]100.0 4.70 4.70 4.73 4.73 
4Soybean phosphatide concentrate99.0 0.23 0.23 0.24 0.23 
5Vanilla essence—  0.038—   0.038—   
Total59.46 58.78 59.82 59.14 
Total phase loss 1.0%0.59 
Other losses 0.61%0.36 
General losses 1.6%0.95 
Output99.3 58.60 58.19 58.60 58.19