KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe №078 Chocolate "Inspiration"

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 169.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Roasted crushed hazelnut kernel97.5 150.77 147.00 25.62 24.98 
Total1.1 98.9 1005.10 994.50 170.77 168.96 
Losses 0.5%5.00 0.85 
Output1.0 99.0 1000.00 989.50 168.12 
Losses before baking/boiling, shrinkage 0.25119%98.9 2.52 2.50 0.43 0.42 
Baking/boiling 0.01%0.0510.009
Losses after baking/boiling, shrinkage 0.25119%99.0 2.52 2.50 0.43 0.42 
Chocolate mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 145.15 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85432.17 431.52 62.73 62.64 
3Cocoa-butter [cocoa butter]100.0 143.86 143.86 20.88 20.88 
4Soybean phosphatide concentrate99.0 4.00 3.96 0.58 0.57 
5Cognac—  3.00 —   0.44 —   
6Sign up
Total1.3 98.7 1015.41 1002.01 147.39 145.44 
Losses 1.0%10.01 1.45 
Output0.8 99.2 1000.00 992.00 145.15 143.99 
Losses before baking/boiling, shrinkage 0.49968%98.7 5.07 5.01 0.74 0.73 
Baking/boiling 0.52%5.29 0.77 
Losses after baking/boiling, shrinkage 0.49968%99.2 5.05 5.01 0.73 0.73 
Consolidated recipe, k=1.005596
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 169.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up97.8 62.73 61.35 63.08 61.69 
2Powdered sugar99.8562.73 62.64 63.08 62.99 
3Roasted crushed hazelnut kernel97.5 25.62 24.98 25.76 25.12 
4Cocoa-butter [cocoa butter]100.0 20.88 20.88 21.00 21.00 
5Soybean phosphatide concentrate99.0 0.58 0.57 0.58 0.58 
6Sign up—  0.44 —   0.44 —   
7Vanillin—  0.029—   0.029—   
Total173.00 170.42 173.97 171.37 
Total phase loss 1.4%2.30 
Other losses 0.56%0.95 
General losses 1.9%3.26 
Output99.0 169.90 168.12 169.90 168.12