KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Assorted sweets → No. 122 (3) with fondant-chocolate 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 599.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 44.76 42.52 26.85 25.50 
3Cognac—  44.74 —   26.84 —   
4Essence of rum—  0.070—   0.042—   
Total15.6 84.4 1014.95 856.86 608.77 513.94 
Losses 1.5%12.86 7.71 
Output15.6 84.4 1000.00 844.00 506.23 
Losses before baking/boiling, shrinkage 0.75021%84.4 7.61 6.43 4.57 3.86 
Baking/boiling -0.03%-0.28 -0.17 
Losses after baking/boiling, shrinkage 0.75021%84.4 7.62 6.43 4.57 3.86 
List of recipes
Sugar lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 555.04 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 185.82 144.94 103.14 80.45 
3water—  78.97 —   43.83 —   
Total12.0 88.0 1008.06 887.09 559.52 492.38 
Losses 0.8%7.09 3.94 
Output12.0 88.0 1000.00 880.00 555.04 488.44 
Losses before baking/boiling, shrinkage 0.39988%88.0 4.03 3.55 2.24 1.97 
Losses after baking/boiling, shrinkage 0.39988%88.0 4.03 3.55 2.24 1.97 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 599.8 kg finished product
in kind
in solids
1Sign up99.85412.55 411.93 
2Starch syrup78.0 103.14 80.45 
3water—  43.83 —   
4Cocoa powder [Skurikhin]95.0 26.85 25.50 
5Cognac—  26.84 —   
6Sign up—  0.042—   
Total613.24 517.88 
General losses 2.2%11.65 
Output84.4 599.80 506.23 
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Recipe on No. 122 (3) with fondant-chocolate filling (Filling) contained in handbooks:

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