KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №072 Chocolate "Golden Nut" → Finished chocolate → Consolidated recipe

Consolidated recipe: №072 Chocolate "Golden Nut"

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 984.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Roasted whole hazelnut kernel97.5 220.55 215.04 217.11 211.68 
Total1.2 98.8 1005.06 993.27 989.38 977.78 
Losses 0.5%4.97 4.89 
Output1.2 98.8 1000.00 988.30 972.88 
Losses before baking/boiling, shrinkage 0.25019%98.8 2.51 2.49 2.48 2.45 
Baking/boiling 0.0%0.0310.030
Losses after baking/boiling, shrinkage 0.25019%98.8 2.51 2.49 2.48 2.45 
List of recipes
Chocolate mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 772.27 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 198.29 193.93 153.13 149.76 
3Cocoa-butter [cocoa butter]100.0 159.40 159.40 123.10 123.10 
4Roasted grated kernel97.5 153.15 149.32 118.27 115.32 
5Soybean phosphatide concentrate99.0 4.00 3.96 3.09 3.06 
6Sign up
Total0.95 99.051011.77 1002.19 781.36 773.97 
Losses 1.0%10.19 7.87 
Output0.8 99.2 1000.00 992.00 772.27 766.09 
Losses before baking/boiling, shrinkage 0.5086%99.055.15 5.10 3.97 3.94 
Baking/boiling 0.15%1.49 1.15 
Losses after baking/boiling, shrinkage 0.5086%99.2 5.14 5.10 3.97 3.94 
Consolidated recipe, k=1.004119
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 984.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85383.30 382.73 384.88 384.30 
2Roasted whole hazelnut kernel97.5 217.11 211.68 218.00 212.55 
3Cocoa mass97.8 153.13 149.76 153.76 150.38 
4Cocoa-butter [cocoa butter]100.0 123.10 123.10 123.61 123.61 
5Roasted grated kernel97.5 118.27 115.32 118.76 115.79 
6Sign up99.0 3.09 3.06 3.10 3.07 
7Vanilla essence—  0.46 —   0.47 —   
Total998.47 985.65 1002.58 989.71 
Total phase loss 1.3%12.77 
Other losses 0.41%4.06 
General losses 1.7%16.83 
Output98.8 984.40 972.88 984.40 972.88 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on №072 Chocolate "Golden Nut" contained in handbooks:

calculations, forms, documents: