KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №056 Chocolate with cinnamon

No. 056
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 567.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 233.78 233.78 132.62 132.62 
3Whole milk powder the weight ratio of fat 26%96.0 203.44 195.30 115.41 110.80 
4Cocoa mass97.8 118.96 116.34 67.49 66.00 
5Cinnamon88.0 14.05 12.36 7.97 7.01 
6Sign up
Total1.3 98.7 1014.15 1001.01 575.33 567.87 
Losses 1.0%10.01 5.68 
Output0.9 99.1 1000.00 991.00 562.19 
Losses before baking/boiling, shrinkage 0.49997%98.7 5.07 5.00 2.88 2.84 
Baking/boiling 0.4%4.03 2.29 
Losses after baking/boiling, shrinkage 0.49997%99.1 5.05 5.00 2.86 2.84 
Consolidated recipe, k=1.006098
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 567.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85249.57 249.19 251.09 250.71 
2Cocoa-butter [cocoa butter]100.0 132.62 132.62 133.43 133.43 
3Whole milk powder the weight ratio of fat 26%96.0 115.41 110.80 116.12 111.47 
4Cocoa mass97.8 67.49 66.00 67.90 66.40 
5Cinnamon88.0 7.97 7.01 8.02 7.06 
6Sign up99.0 2.27 2.25 2.28 2.26 
Total575.33 567.87 578.84 571.34 
Total phase loss 1.0%5.68 
Other losses 0.61%3.46 
General losses 1.6%9.14 
Output99.1 567.30 562.19 567.30 562.19