KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Filling

Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 736.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sugar Treacle Syrup39.0 155.44 60.62 114.47 44.64 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 57.07 42.23 42.03 31.10 
4Alcohol—  15.43 —   11.36 —   
5Cognac—  3.05 —   2.25 —   
6Sign up
Total17.4 82.6 1015.65 838.58 747.92 617.53 
Losses 1.5%12.58 9.27 
Output17.4 82.6 1000.00 826.00 608.27 
Losses before baking/boiling, shrinkage 0.75026%82.6 7.62 6.29 5.61 4.63 
Baking/boiling 0.04%0.41 0.30 
Losses after baking/boiling, shrinkage 0.75026%82.6 7.62 6.29 5.61 4.63 
Waste candy"Assorted" and shock.
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 577.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85270.66 270.25 156.33 156.10 
3Starch syrup78.0 55.17 43.03 31.87 24.86 
4water—  30.85 —   17.82 —   
5Roasted cashew kernels [2]97.5 24.98 24.36 14.43 14.07 
6Sign up
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 15.24 11.28 8.80 6.51 
8Sugar Treacle Syrup39.0 12.38 4.83 7.15 2.79 
9Fruit and berry cooking69.0 7.09 4.89 4.10 2.83 
10Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.32 5.31 3.65 3.07 
11Sign up
12Citric acid (E330)91.2 0.11 0.10 0.0640.058
Total6.2 93.8 1015.22 952.28 586.40 550.04 
Losses 1.5%14.28 8.25 
Output6.2 93.8 1000.00 938.00 577.60 541.79 
Losses before baking/boiling, shrinkage 0.74982%93.8 7.61 7.14 4.40 4.12 
Losses after baking/boiling, shrinkage 0.74982%93.8 7.61 7.14 4.40 4.12 
Sugar Treacle Syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 121.62 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 284.23 221.70 34.57 26.96 
3Granulated sugar99.85170.52 170.26 20.74 20.71 
Total61.0 39.0 1005.03 391.96 122.23 47.67 
Losses 0.5%1.96 0.24 
Output61.0 39.0 1000.00 390.00 121.62 47.43 
Losses before baking/boiling, shrinkage 0.25048%39.0 2.52 0.98 0.31 0.12 
Losses after baking/boiling, shrinkage 0.25048%39.0 2.52 0.98 0.31 0.12 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 736.4 kg finished product
in kind
in solids
1Sign up99.3 329.92 327.61 
2Granulated sugar99.85177.07 176.81 
3water—  84.75 —   
4Starch syrup78.0 66.43 51.82 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 50.83 37.61 
6Sign up97.5 14.43 14.07 
7Alcohol—  11.36 —   
8Cocoa-butter [cocoa butter]100.0 10.07 10.07 
9Fruit and berry cooking69.0 4.10 2.83 
10Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.65 3.07 
11Sign up—  2.25 —   
12Cocoa powder [Skurikhin]95.0 2.19 2.09 
13Essence orange—  0.22 —   
14Citric acid (E330)91.2 0.0640.058
Total757.33 626.02 
General losses 2.8%17.75 
Output82.6 736.40 608.27 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.Yesroasted cashew kernelsno 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