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 → №098 Chocolate with citrus filling → Finished chocolate → Consolidated recipe

Consolidated recipe: №098 Chocolate with citrus filling

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 330.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling64.0 428.39 274.17 141.54 90.59 
Total15.5 84.5 1019.42 861.06 336.82 284.50 
Losses 1.9%16.36 5.41 
Output15.5 84.5 1000.00 844.70 279.09 
Losses before baking/boiling, shrinkage 0.95013%84.5 9.69 8.18 3.20 2.70 
Baking/boiling 0.0%0.0490.016
Losses after baking/boiling, shrinkage 0.95013%84.5 9.69 8.18 3.20 2.70 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 141.54 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 341.50 34.15 48.34 4.83 
3Citrus puree10.0 341.50 34.15 48.34 4.83 
4Flour from the product of extruded cereals95.0 72.49 68.87 10.26 9.75 
5Alcohol—  54.66 —   7.74 —   
6Sign up
7Integrated Nutritional Supplement emulsifier churning paste [3]52.0 1.71 0.89 0.24 0.13 
8Citric acid (E330)91.2 1.00 0.91 0.14 0.13 
Total51.0 49.0 1325.22 649.76 187.57 91.97 
Losses 1.5%9.76 1.38 
Output36.0 64.0 1000.00 640.00 141.54 90.59 
Losses before baking/boiling, shrinkage 0.75073%49.0 9.95 4.88 1.41 0.69 
Baking/boiling 23.39%307.65 43.54 
Losses after baking/boiling, shrinkage 0.75073%64.0 7.62 4.88 1.08 0.69 
Consolidated recipe, k=1.01062
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 330.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 195.28 193.91 197.35 195.97 
2Granulated sugar99.8567.69 67.59 68.41 68.30 
3Apple puree [GOST]10.0 48.34 4.83 48.85 4.88 
4Citrus puree10.0 48.34 4.83 48.85 4.88 
5Flour from the product of extruded cereals95.0 10.26 9.75 10.37 9.85 
6Sign up—  7.74 —   7.82 —   
7Roasted grated kernel97.5 4.83 4.71 4.88 4.76 
8Integrated Nutritional Supplement emulsifier churning paste [3]52.0 0.24 0.13 0.24 0.13 
9Citric acid (E330)91.2 0.14 0.13 0.14 0.13 
Total382.85 285.88 386.91 288.91 
Total phase loss 2.4%6.79 
Other losses 1.1%3.04 
General losses 3.4%9.82 
Output84.5 330.40 279.09 330.40 279.09 
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 №098 Chocolate with citrus filling contained in handbooks:

calculations, forms, documents: