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 619 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder95.0 271.26 257.70 167.91 159.51 
3Dry cream96.0 127.89 122.77 79.16 76.00 
4Extruded groats product95.0 30.14 28.63 18.66 17.72 
Total2.1 97.9 1001.95 980.91 620.21 607.18 
Losses 0.5%4.91 3.04 
Output2.4 97.6 1000.00 976.00 604.14 
Losses before baking/boiling, shrinkage 0.25005%97.9 2.51 2.45 1.55 1.52 
Baking/boiling -0.31%-3.07 -1.90 
Losses after baking/boiling, shrinkage 0.25005%97.6 2.51 2.45 1.56 1.52 
Cocoa powder
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 167.91 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Soybean phosphatide concentrate99.0 19.78 19.58 3.32 3.29 
3Vanillin—  0.10 —   0.017—   
Total4.9 95.1 1008.35 958.63 169.31 160.96 
Losses 0.9%8.63 1.45 
Output5.0 95.0 1000.00 950.00 167.91 159.51 
Losses before baking/boiling, shrinkage 0.45005%95.1 4.54 4.31 0.76 0.72 
Baking/boiling -0.07%-0.73 -0.12 
Losses after baking/boiling, shrinkage 0.45005%95.0 4.54 4.31 0.76 0.72 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 619 kg finished product
in kind
in solids
1Sign up99.85354.48 353.94 
2Cocoa cake95.0 165.97 157.68 
3Dry cream96.0 79.16 76.00 
4Extruded groats product95.0 18.66 17.72 
5Soybean phosphatide concentrate99.0 3.32 3.29 
6Sign up—  0.017—   
Total621.61 608.63 
General losses 0.74%4.49 
Output97.6 619.00 604.14