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 171.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder95.0 307.72 292.33 52.74 50.11 
3Dry cream96.0 198.98 191.02 34.11 32.74 
Total4.3 95.7 1005.10 961.82 172.27 164.86 
Losses 0.5%4.82 0.83 
Output4.3 95.7 1000.00 957.00 164.03 
Losses before baking/boiling, shrinkage 0.2505%95.7 2.52 2.41 0.43 0.41 
Baking/boiling 0.01%0.0650.011
Losses after baking/boiling, shrinkage 0.2505%95.7 2.52 2.41 0.43 0.41 
Cocoa powder
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 52.74 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Soybean phosphatide concentrate99.0 19.88 19.68 1.05 1.04 
3Vanillin—  0.32 —   0.017—   
Total5.0 95.0 1008.57 958.63 53.20 50.56 
Losses 0.9%8.63 0.46 
Output5.0 95.0 1000.00 950.00 52.74 50.11 
Losses before baking/boiling, shrinkage 0.45026%95.0 4.54 4.32 0.24 0.23 
Baking/boiling -0.05%-0.51 -0.027
Losses after baking/boiling, shrinkage 0.45026%95.0 4.54 4.32 0.24 0.23 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 171.4 kg finished product
in kind
in solids
1Sign up96.0 85.43 82.01 
2Cocoa cake95.0 52.13 49.52 
3Dry cream96.0 34.11 32.74 
4Soybean phosphatide concentrate99.0 1.05 1.04 
5Vanillin—  0.017—   
Total172.73 165.31 
General losses 0.78%1.28 
Output95.7 171.40 164.03