KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №043 Chocolate "Extra with milk"

No. 043
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 454.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 216.98 212.21 98.70 96.53 
3Cocoa-butter [cocoa butter]100.0 192.13 192.13 87.40 87.40 
4Whole milk powder the weight ratio of fat 26%96.0 159.55 153.17 72.58 69.68 
5Soybean phosphatide concentrate99.0 4.00 3.96 1.82 1.80 
6Sign up
Total1.2 98.8 1014.45 1001.99 461.47 455.81 
Losses 1.0%9.99 4.55 
Output0.8 99.2 1000.00 992.00 451.26 
Losses before baking/boiling, shrinkage 0.49864%98.8 5.06 5.00 2.30 2.27 
Baking/boiling 0.43%4.35 1.98 
Losses after baking/boiling, shrinkage 0.49864%99.2 5.04 5.00 2.29 2.27 
Consolidated recipe, k=1.006125
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 454.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85200.70 200.40 201.93 201.62 
2Cocoa mass97.8 98.70 96.53 99.31 97.12 
3Cocoa-butter [cocoa butter]100.0 87.40 87.40 87.94 87.94 
4Whole milk powder the weight ratio of fat 26%96.0 72.58 69.68 73.02 70.10 
5Soybean phosphatide concentrate99.0 1.82 1.80 1.83 1.81 
6Sign up—  0.27 —   0.27 —   
Total461.47 455.81 464.30 458.60 
Total phase loss 1.0%4.55 
Other losses 0.61%2.79 
General losses 1.6%7.34 
Output99.2 454.90 451.26 454.90 451.26