KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №041 Chocolate "Odessa"

No. 041
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 254.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85443.51 442.84 112.70 112.53 
3Cocoa-butter [cocoa butter]100.0 114.88 114.88 29.19 29.19 
4Soybean phosphatide concentrate99.0 4.00 3.96 1.02 1.01 
5Vanillin—  0.40 —   0.10 —   
Total1.1 98.9 1014.07 1003.04 257.68 254.87 
Losses 1.0%10.04 2.55 
Output0.7 99.3 1000.00 993.00 252.32 
Losses before baking/boiling, shrinkage 0.50031%98.9 5.07 5.02 1.29 1.28 
Baking/boiling 0.39%3.94 1.00 
Losses after baking/boiling, shrinkage 0.50031%99.3 5.05 5.02 1.28 1.28 
Consolidated recipe, k=1.006091
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 254.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up97.8 114.67 112.15 115.37 112.83 
2Powdered sugar99.85112.70 112.53 113.38 113.21 
3Cocoa-butter [cocoa butter]100.0 29.19 29.19 29.37 29.37 
4Soybean phosphatide concentrate99.0 1.02 1.01 1.02 1.01 
5Vanillin—  0.10 —   0.10 —   
Total257.68 254.87 259.24 256.42 
Total phase loss 1.0%2.55 
Other losses 0.61%1.55 
General losses 1.6%4.10 
Output99.3 254.10 252.32 254.10 252.32