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 566.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 44.76 42.52 25.36 24.09 
3Cognac—  44.74 —   25.35 —   
4Essence of rum—  0.070—   0.040—   
Total15.6 84.4 1014.95 856.86 575.07 485.49 
Losses 1.5%12.86 7.28 
Output15.6 84.4 1000.00 844.00 478.21 
Losses before baking/boiling, shrinkage 0.75021%84.4 7.61 6.43 4.31 3.64 
Baking/boiling -0.03%-0.28 -0.16 
Losses after baking/boiling, shrinkage 0.75021%84.4 7.62 6.43 4.32 3.64 
Sugar lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 524.32 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 185.82 144.94 97.43 75.99 
3water—  78.97 —   41.41 —   
Total12.0 88.0 1008.06 887.09 528.55 465.12 
Losses 0.8%7.09 3.72 
Output12.0 88.0 1000.00 880.00 524.32 461.40 
Losses before baking/boiling, shrinkage 0.39988%88.0 4.03 3.55 2.11 1.86 
Losses after baking/boiling, shrinkage 0.39988%88.0 4.03 3.55 2.11 1.86 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 566.6 kg finished product
in kind
in solids
1Sign up99.85389.71 389.13 
2Starch syrup78.0 97.43 75.99 
3water—  41.41 —   
4Cocoa powder [Skurikhin]95.0 25.36 24.09 
5Cognac—  25.35 —   
6Sign up—  0.040—   
Total579.30 489.21 
General losses 2.2%11.00 
Output84.4 566.60 478.21