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 → Assorted sweets → No. 122 (1) with praline filling → Ready candy → Consolidated recipe

Consolidated recipe: No. 122 (1) with praline filling

Ready candy
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 624.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling99.2 461.39 457.70 288.28 285.97 
Total0.75 99.251023.77 1016.14 639.65 634.89 
Losses 2.3%23.64 14.77 
Output0.75 99.251000.00 992.50 620.11 
Losses before baking/boiling, shrinkage 1.16333%99.2511.91 11.82 7.44 7.39 
Baking/boiling -0.0%-0.050-0.031
Losses after baking/boiling, shrinkage 1.16333%99.2511.91 11.82 7.44 7.39 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 288.28 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 193.21 193.21 55.70 55.70 
3Vanilla essence—  0.83 —   0.24 —   
4Vanillin—  0.40 —   0.12 —   
Total0.85 99.151015.61 1006.99 292.78 290.29 
Losses 1.5%14.99 4.32 
Output0.8 99.2 1000.00 992.00 288.28 285.97 
Losses before baking/boiling, shrinkage 0.74427%99.157.56 7.49 2.18 2.16 
Baking/boiling 0.05%0.50 0.14 
Losses after baking/boiling, shrinkage 0.74427%99.2 7.56 7.49 2.18 2.16 
Roasted cashews with sugar
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 236.72 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted cashew kernels [2]97.5 336.81 328.39 79.73 77.74 
Total0.93 99.071010.44 1001.01 239.20 236.96 
Losses 1.0%10.01 2.37 
Output0.9 99.1 1000.00 991.00 236.72 234.59 
Losses before baking/boiling, shrinkage 0.49996%99.075.05 5.00 1.20 1.18 
Baking/boiling 0.03%0.34 0.080
Losses after baking/boiling, shrinkage 0.49996%99.1 5.05 5.00 1.20 1.18 
Consolidated recipe, k=1.003684
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 624.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 351.38 348.92 352.67 350.20 
2Granulated sugar99.85159.46 159.23 160.05 159.81 
3Roasted cashew kernels [2]97.5 79.73 77.74 80.02 78.02 
4Cocoa-butter [cocoa butter]100.0 55.70 55.70 55.90 55.90 
5Vanilla essence—  0.24 —   0.24 —   
6Sign up—  0.12 —   0.12 —   
Total646.62 641.58 649.01 643.94 
Total phase loss 3.3%21.46 
Other losses 0.37%2.36 
General losses 3.7%23.83 
Output99.25624.80 620.11 624.80 620.11 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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.Yesroasted cashew kernelsno 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 No. 122 (1) with praline filling contained in handbooks:

calculations, forms, documents: