KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №048 Chocolate "Kiev"

No. 048
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 124.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85343.64 343.12 42.78 42.72 
3Cocoa-butter [cocoa butter]100.0 185.87 185.87 23.14 23.14 
4Cocoa mass97.8 92.18 90.15 11.48 11.22 
5Soybean phosphatide concentrate99.0 4.00 3.96 0.50 0.49 
6Sign up
Total1.8 98.2 1014.72 995.95 126.33 124.00 
Losses 1.0%9.95 1.24 
Output1.4 98.6 1000.00 986.00 122.76 
Losses before baking/boiling, shrinkage 0.49959%98.2 5.07 4.98 0.63 0.62 
Baking/boiling 0.46%4.60 0.57 
Losses after baking/boiling, shrinkage 0.49959%98.6 5.05 4.98 0.63 0.62 
Consolidated recipe, k=1.006106
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 124.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up96.0 48.35 46.42 48.65 46.70 
2Powdered sugar99.8542.78 42.72 43.04 42.98 
3Cocoa-butter [cocoa butter]100.0 23.14 23.14 23.28 23.28 
4Cocoa mass97.8 11.48 11.22 11.55 11.29 
5Soybean phosphatide concentrate99.0 0.50 0.49 0.50 0.50 
6Sign up—  0.081—   0.081—   
Total126.33 124.00 127.10 124.75 
Total phase loss 1.0%1.24 
Other losses 0.61%0.76 
General losses 1.6%2.00 
Output98.6 124.50 122.76 124.50 122.76