KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 121 (08) with fondant-cream 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 194.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  78.10 —   15.17 —   
3Vanilla essence—  0.16 —   0.031—   
Total16.0 84.0 1015.39 852.79 197.29 165.70 
Losses 1.5%12.79 2.48 
Output16.0 84.0 1000.00 840.00 163.21 
Losses before baking/boiling, shrinkage 0.74979%84.0 7.61 6.39 1.48 1.24 
Baking/boiling 0.02%0.16 0.032
Losses after baking/boiling, shrinkage 0.74979%84.0 7.61 6.39 1.48 1.24 
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Creamy lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 182.08 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85424.41 423.77 77.28 77.16 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.54 80.25 17.40 14.61 
4Starch syrup78.0 40.95 31.94 7.46 5.82 
5Vanillin—  0.24 —   0.044—   
Total14.9 85.1 1085.30 923.85 197.62 168.22 
Losses 1.5%13.85 2.52 
Output9.0 91.0 1000.00 910.00 182.08 165.70 
Losses before baking/boiling, shrinkage 0.74939%85.1 8.13 6.92 1.48 1.26 
Baking/boiling 6.46%69.56 12.67 
Losses after baking/boiling, shrinkage 0.74939%91.0 7.61 6.92 1.39 1.26 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 194.3 kg finished product
in kind
in solids
1Sign up74.0 95.44 70.63 
2Granulated sugar99.8577.28 77.16 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 17.40 14.61 
4Cognac—  15.17 —   
5Starch syrup78.0 7.46 5.82 
6Sign up—  0.044—   
7Vanilla essence—  0.031—   
Total212.82 168.22 
General losses 3.0%5.01 
Output84.0 194.30 163.21 
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Recipe on No. 121 (08) with fondant-cream filling (Filling) contained in handbooks:

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