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 18.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder95.0 271.26 257.70 4.96 4.72 
3Dry cream96.0 127.89 122.77 2.34 2.25 
4Extruded groats product95.0 30.14 28.63 0.55 0.52 
Total2.1 97.9 1001.95 980.91 18.34 17.95 
Losses 0.5%4.91 0.090
Output2.4 97.6 1000.00 976.00 17.86 
Losses before baking/boiling, shrinkage 0.25005%97.9 2.51 2.45 0.0460.045
Baking/boiling -0.31%-3.07 -0.056
Losses after baking/boiling, shrinkage 0.25005%97.6 2.51 2.45 0.0460.045
Cocoa powder
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.96 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Soybean phosphatide concentrate99.0 19.78 19.58 0.10 0.10 
3Vanillin—  0.10 —   0.00 —   
Total4.9 95.1 1008.35 958.63 5.01 4.76 
Losses 0.9%8.63 0.043
Output5.0 95.0 1000.00 950.00 4.96 4.72 
Losses before baking/boiling, shrinkage 0.45005%95.1 4.54 4.31 0.0230.021
Baking/boiling -0.07%-0.73 -0.004
Losses after baking/boiling, shrinkage 0.45005%95.0 4.54 4.31 0.0230.021
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 18.3 kg finished product
in kind
in solids
1Sign up99.8510.48 10.46 
2Cocoa cake95.0 4.91 4.66 
3Dry cream96.0 2.34 2.25 
4Extruded groats product95.0 0.55 0.52 
5Soybean phosphatide concentrate99.0 0.10 0.10 
6Sign up—  0.00 —   
Total18.38 17.99 
General losses 0.74%0.13 
Output97.6 18.30 17.86