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 466 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 45.61 43.33 21.25 20.19 
3Cognac—  45.59 —   21.24 —   
4water—  12.13 —   5.65 —   
5Essence of rum—  0.070—   0.033—   
Total14.0 86.0 1015.24 873.10 473.10 406.87 
Losses 1.5%13.10 6.11 
Output14.0 86.0 1000.00 860.00 400.76 
Losses before baking/boiling, shrinkage 0.75042%86.0 7.62 6.55 3.55 3.05 
Losses after baking/boiling, shrinkage 0.75042%86.0 7.62 6.55 3.55 3.05 
Sugar lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 424.92 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 192.15 149.88 81.65 63.69 
3water—  47.30 —   20.10 —   
Total9.0 91.0 1008.06 917.33 428.34 389.79 
Losses 0.8%7.33 3.12 
Output9.0 91.0 1000.00 910.00 424.92 386.67 
Losses before baking/boiling, shrinkage 0.39975%91.0 4.03 3.67 1.71 1.56 
Losses after baking/boiling, shrinkage 0.39975%91.0 4.03 3.67 1.71 1.56 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 466 kg finished product
in kind
in solids
1Sign up99.85326.60 326.11 
2Starch syrup78.0 81.65 63.69 
3water—  25.75 —   
4Cocoa powder [Skurikhin]95.0 21.25 20.19 
5Cognac—  21.24 —   
6Sign up—  0.033—   
Total476.53 409.98 
General losses 2.2%9.22 
Output86.0 466.00 400.76