KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Prescription mix

Prescription mix
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 800.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder95.0 301.66 286.58 241.48 229.40 
3Extruded groats product95.0 50.27 47.76 40.24 38.23 
Total1.8 98.2 1005.50 986.92 804.90 790.03 
Losses 0.5%4.92 3.94 
Output1.8 98.2 1000.00 982.00 786.09 
Losses before baking/boiling, shrinkage 0.24942%98.2 2.51 2.46 2.01 1.97 
Baking/boiling 0.05%0.49 0.39 
Losses after baking/boiling, shrinkage 0.24942%98.2 2.51 2.46 2.01 1.97 
Cocoa powder
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 241.48 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Soybean phosphatide concentrate99.0 19.78 19.58 4.78 4.73 
3Vanillin—  0.10 —   0.024—   
Total4.9 95.1 1008.35 958.63 243.50 231.49 
Losses 0.9%8.63 2.08 
Output5.0 95.0 1000.00 950.00 241.48 229.40 
Losses before baking/boiling, shrinkage 0.45005%95.1 4.54 4.31 1.10 1.04 
Baking/boiling -0.07%-0.73 -0.18 
Losses after baking/boiling, shrinkage 0.45005%95.0 4.54 4.31 1.10 1.04 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 800.5 kg finished product
in kind
in solids
1Sign up99.85523.18 522.40 
2Cocoa cake95.0 238.69 226.76 
3Extruded groats product95.0 40.24 38.23 
4Soybean phosphatide concentrate99.0 4.78 4.73 
5Vanillin—  0.024—   
Total806.92 792.12 
General losses 0.76%6.02 
Output98.2 800.50 786.09