KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №046 Chocolate "Lakomka"

No. 046
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 787.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Whole milk powder the weight ratio of fat 26%96.0 279.01 267.85 219.64 210.85 
3Cocoa-butter [cocoa butter]100.0 233.22 233.22 183.59 183.59 
4Cocoa mass97.8 96.41 94.29 75.89 74.22 
5Soybean phosphatide concentrate99.0 4.00 3.96 3.15 3.12 
6Sign up
Total1.4 98.6 1014.52 1000.00 798.63 787.20 
Losses 1.0%10.00 7.87 
Output1.0 99.0 1000.00 990.00 779.33 
Losses before baking/boiling, shrinkage 0.49983%98.6 5.07 5.00 3.99 3.93 
Baking/boiling 0.44%4.40 3.46 
Losses after baking/boiling, shrinkage 0.49983%99.0 5.05 5.00 3.97 3.93 
Consolidated recipe, k=1.006101
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 787.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85315.89 315.41 317.81 317.34 
2Whole milk powder the weight ratio of fat 26%96.0 219.64 210.85 220.98 212.14 
3Cocoa-butter [cocoa butter]100.0 183.59 183.59 184.71 184.71 
4Cocoa mass97.8 75.89 74.22 76.36 74.68 
5Soybean phosphatide concentrate99.0 3.15 3.12 3.17 3.14 
6Sign up—  0.47 —   0.48 —   
Total798.63 787.20 803.50 792.00 
Total phase loss 1.0%7.87 
Other losses 0.61%4.80 
General losses 1.6%12.67 
Output99.0 787.20 779.33 787.20 779.33