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 → Chocolate with fillings → №086 Chocolate "Kharkovsky" with fondant-chocolate filling → Finished chocolate → Consolidated recipe

Consolidated recipe: №086 Chocolate "Kharkovsky" with fondant-chocolate filling

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 242.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.4 428.20 361.40 103.97 87.75 
Total7.0 93.0 1019.36 948.42 247.50 230.28 
Losses 1.9%18.02 4.38 
Output7.0 93.0 1000.00 930.40 225.90 
Losses before baking/boiling, shrinkage 0.95014%93.0 9.69 9.01 2.35 2.19 
Baking/boiling -0.0%-0.011-0.003
Losses after baking/boiling, shrinkage 0.95014%93.0 9.69 9.01 2.35 2.19 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 103.97 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 44.76 42.52 4.65 4.42 
3Cognac—  44.74 —   4.65 —   
4Essence of rum—  0.070—   0.007—   
Total15.6 84.4 1014.95 856.86 105.52 89.08 
Losses 1.5%12.86 1.34 
Output15.6 84.4 1000.00 844.00 103.97 87.75 
Losses before baking/boiling, shrinkage 0.75021%84.4 7.61 6.43 0.79 0.67 
Baking/boiling -0.03%-0.28 -0.029
Losses after baking/boiling, shrinkage 0.75021%84.4 7.62 6.43 0.79 0.67 
Sugar lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 96.21 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 185.82 144.94 17.88 13.94 
3water—  78.97 —   7.60 —   
Total12.0 88.0 1008.06 887.09 96.98 85.35 
Losses 0.8%7.09 0.68 
Output12.0 88.0 1000.00 880.00 96.21 84.66 
Losses before baking/boiling, shrinkage 0.39988%88.0 4.03 3.55 0.39 0.34 
Losses after baking/boiling, shrinkage 0.39988%88.0 4.03 3.55 0.39 0.34 
Consolidated recipe, k=1.006698
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 242.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 143.53 142.53 144.49 143.48 
2Granulated sugar99.8571.51 71.40 71.99 71.88 
3Starch syrup78.0 17.88 13.94 18.00 14.04 
4water—  7.60 —   7.65 —   
5Cocoa powder [Skurikhin]95.0 4.65 4.42 4.68 4.45 
6Sign up—  4.65 —   4.68 —   
7Essence of rum—  0.007—   0.007—   
Total249.83 232.30 251.50 233.85 
Total phase loss 2.8%6.40 
Other losses 0.67%1.56 
General losses 3.4%7.95 
Output93.0 242.80 225.90 242.80 225.90 
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 №086 Chocolate "Kharkovsky" with fondant-chocolate filling contained in handbooks:

calculations, forms, documents: