KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 121 (04) with fondant-chocolate filling → Ready candy → Consolidated recipe

Consolidated recipe: No. 121 (04) with fondant-chocolate filling

Ready candy
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 51.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling86.0 430.40 370.14 21.99 18.91 
Total6.3 93.7 1023.57 959.16 52.30 49.01 
Losses 2.3%22.06 1.13 
Output6.3 93.7 1000.00 937.10 47.89 
Losses before baking/boiling, shrinkage 1.15006%93.7 11.77 11.03 0.60 0.56 
Baking/boiling 0.0%0.0270.001
Losses after baking/boiling, shrinkage 1.15006%93.7 11.77 11.03 0.60 0.56 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 21.99 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 45.61 43.33 1.00 0.95 
3Cognac—  45.59 —   1.00 —   
4water—  12.13 —   0.27 —   
5Essence of rum—  0.070—   0.002—   
Total14.0 86.0 1015.24 873.10 22.33 19.20 
Losses 1.5%13.10 0.29 
Output14.0 86.0 1000.00 860.00 21.99 18.91 
Losses before baking/boiling, shrinkage 0.75042%86.0 7.62 6.55 0.17 0.14 
Losses after baking/boiling, shrinkage 0.75042%86.0 7.62 6.55 0.17 0.14 
Sugar lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 20.05 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 192.15 149.88 3.85 3.01 
3water—  47.30 —   0.95 —   
Total9.0 91.0 1008.06 917.33 20.22 18.40 
Losses 0.8%7.33 0.15 
Output9.0 91.0 1000.00 910.00 20.05 18.25 
Losses before baking/boiling, shrinkage 0.39975%91.0 4.03 3.67 0.0810.074
Losses after baking/boiling, shrinkage 0.39975%91.0 4.03 3.67 0.0810.074
Consolidated recipe, k=1.005606
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 51.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 30.31 30.10 30.48 30.27 
2Granulated sugar99.8515.41 15.39 15.50 15.48 
3Starch syrup78.0 3.85 3.01 3.88 3.02 
4water—  1.22 —   1.22 —   
5Cocoa powder [Skurikhin]95.0 1.00 0.95 1.01 0.96 
6Sign up—  1.00 —   1.01 —   
7Essence of rum—  0.002—   0.002—   
Total52.80 49.45 53.10 49.73 
Total phase loss 3.2%1.56 
Other losses 0.56%0.28 
General losses 3.7%1.84 
Output93.7 51.10 47.89 51.10 47.89 
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
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Recipe on No. 121 (04) with fondant-chocolate filling contained in handbooks:

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