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 → No. 104 Chocolate with fondant and fruit filling → Filling → Consolidated recipe

Consolidated recipe Filling

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 44 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit cooking	69.0	249.87	172.41	10.99	7.59
3	Alcohol	—	40.00	—	1.76	—
4	Citric acid (E330)	91.2	1.02	0.93	0.045	0.041
5	Fruit essence	—	0.25	—	0.011	—
	Total	18.7 81.3	1023.53	832.49	45.04	36.63
	Losses 1.5%			12.49		0.55
	Output	18.0 82.0	1000.00	820.00		36.08
	Losses before baking/boiling, shrinkage 0.75025%	81.3	7.68	6.25	0.34	0.27
	Baking/boiling 0.81%		8.23		0.36
	Losses after baking/boiling, shrinkage 0.75025%	82.0	7.62	6.25	0.34	0.27

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Pomade
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32.23 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	375.09	292.57	12.09	9.43
3	water	—	17.36	—	0.56	—
	Total	10.0 90.0	1008.06	907.26	32.48	29.24
	Losses 0.8%			7.26		0.23
	Output	10.0 90.0	1000.00	900.00	32.23	29.00
	Losses before baking/boiling, shrinkage 0.39993%	90.0	4.03	3.63	0.13	0.12
	Losses after baking/boiling, shrinkage 0.39993%	90.0	4.03	3.63	0.13	0.12

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 44 kg finished product
			in kind	in solids
1	Sign up	99.85	19.84	19.81
2	Starch syrup	78.0	12.09	9.43
3	Fruit cooking	69.0	10.99	7.59
4	Alcohol	—	1.76	—
5	water	—	0.56	—
6	Sign up	91.2	0.045	0.041
7	Fruit essence	—	0.011	—
	Total		45.30	36.86
	General losses 2.1%			0.78
	Output	82.0	44.00	36.08

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

Recipe on No. 104 Chocolate with fondant and fruit filling (Filling) contained in handbooks:

1986 Chocolate and cocoa powder recipes

Consolidated recipe Filling

Recipe on No. 104 Chocolate with fondant and fruit filling (Filling) contained in handbooks:

calculations, forms, documents: