KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №060 Chocolate "Minsk"

No. 060
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 781.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 285.69 279.40 223.21 218.30 
3Cocoa-butter [cocoa butter]100.0 167.18 167.18 130.62 130.62 
4Dry cream96.0 92.99 89.27 72.65 69.75 
5Aromatic alcohol—  17.00 —   13.28 —   
6Sign up
Total2.7 97.3 1023.70 995.97 799.82 778.15 
Losses 1.0%9.97 7.79 
Output1.4 98.6 1000.00 986.00 770.36 
Losses before baking/boiling, shrinkage 0.50052%97.3 5.12 4.98 4.00 3.89 
Baking/boiling 1.33%13.52 10.56 
Losses after baking/boiling, shrinkage 0.50052%98.6 5.06 4.98 3.95 3.89 
Consolidated recipe, k=1.006087
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 781.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85356.93 356.39 359.10 358.56 
2Cocoa mass97.8 223.21 218.30 224.57 219.63 
3Cocoa-butter [cocoa butter]100.0 130.62 130.62 131.41 131.41 
4Dry cream96.0 72.65 69.75 73.10 70.17 
5Aromatic alcohol—  13.28 —   13.36 —   
6Sign up99.0 3.13 3.09 3.14 3.11 
Total799.82 778.15 804.69 782.89 
Total phase loss 1.0%7.79 
Other losses 0.61%4.74 
General losses 1.6%12.53 
Output98.6 781.30 770.36 781.30 770.36