KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe №062 Chocolate "Vityaz"

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 108 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Roasted cashew kernels [2]97.5 251.64 245.35 27.18 26.50 
Total1.3 98.7 1005.03 991.96 108.54 107.13 
Losses 0.5%4.96 0.54 
Output1.3 98.7 1000.00 987.00 106.60 
Losses before baking/boiling, shrinkage 0.24993%98.7 2.51 2.48 0.27 0.27 
Baking/boiling 0.0%0.0060.001
Losses after baking/boiling, shrinkage 0.24993%98.7 2.51 2.48 0.27 0.27 
Chocolate mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 81.37 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 222.72 217.82 18.12 17.72 
3Cocoa-butter [cocoa butter]100.0 182.19 182.19 14.82 14.82 
4Dry cream96.0 69.38 66.60 5.65 5.42 
5Roasted grated cashew kernel97.5 50.62 49.35 4.12 4.02 
6Sign up
7Vanillin—  0.30 —   0.024—   
Total1.0 99.011011.02 1001.02 82.26 81.45 
Losses 1.0%10.02 0.82 
Output0.9 99.1 1000.00 991.00 81.37 80.63 
Losses before baking/boiling, shrinkage 0.50033%99.015.06 5.01 0.41 0.41 
Baking/boiling 0.09%0.91 0.074
Losses after baking/boiling, shrinkage 0.50033%99.1 5.05 5.01 0.41 0.41 
Consolidated recipe, k=1.004566
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 108 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8539.20 39.14 39.38 39.32 
2Roasted cashew kernels [2]97.5 27.18 26.50 27.30 26.62 
3Cocoa mass97.8 18.12 17.72 18.20 17.80 
4Cocoa-butter [cocoa butter]100.0 14.82 14.82 14.89 14.89 
5Dry cream96.0 5.65 5.42 5.67 5.44 
6Sign up97.5 4.12 4.02 4.14 4.03 
7Soybean phosphatide concentrate99.0 0.33 0.32 0.33 0.32 
8Vanillin—  0.024—   0.025—   
Total109.44 107.95 109.94 108.44 
Total phase loss 1.3%1.35 
Other losses 0.45%0.49 
General losses 1.7%1.84 
Output98.7 108.00 106.60 108.00 106.60