KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №053 Milk with coffee chocolate

No. 053
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 660.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 233.12 233.12 154.05 154.05 
3Whole milk powder the weight ratio of fat 26%96.0 229.42 220.24 151.60 145.54 
4Cocoa mass97.8 108.26 105.88 71.54 69.96 
5Ground coffee98.0 29.12 28.54 19.24 18.86 
6Sign up
7Vanillin—  0.30 —   0.20 —   
Total1.3 98.7 1013.09 1000.00 669.45 660.80 
Losses 1.0%10.00 6.61 
Output1.0 99.0 1000.00 990.00 654.19 
Losses before baking/boiling, shrinkage 0.49979%98.7 5.06 5.00 3.35 3.30 
Baking/boiling 0.3%2.98 1.97 
Losses after baking/boiling, shrinkage 0.49979%99.0 5.05 5.00 3.34 3.30 
Consolidated recipe, k=1.006102
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 660.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85270.18 269.78 271.83 271.42 
2Cocoa-butter [cocoa butter]100.0 154.05 154.05 154.99 154.99 
3Whole milk powder the weight ratio of fat 26%96.0 151.60 145.54 152.53 146.42 
4Cocoa mass97.8 71.54 69.96 71.97 70.39 
5Ground coffee98.0 19.24 18.86 19.36 18.97 
6Sign up99.0 2.64 2.62 2.66 2.63 
7Vanillin—  0.20 —   0.20 —   
Total669.45 660.80 673.53 664.83 
Total phase loss 1.0%6.61 
Other losses 0.61%4.03 
General losses 1.6%10.64 
Output99.0 660.80 654.19 660.80 654.19