KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №07 Halva "Lyuberetskaya"

No. 07
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 39.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 289.70 287.09 11.39 11.28 
Total2.5 97.5 1006.01 981.29 39.54 38.56 
Losses 0.6%5.86 0.23 
Output2.5 97.5 1000.00 975.42 38.33 
Losses before baking/boiling, shrinkage 0.2987%97.5 3.00 2.93 0.12 0.12 
Losses after baking/boiling, shrinkage 0.2987%97.5 3.00 2.93 0.12 0.12 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 28.15 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Knocked down caramel mass95.0 465.72 442.43 13.11 12.45 
3Cocoa powder [Skurikhin]95.0 52.38 49.76 1.47 1.40 
4Vanillin—  0.30 —   0.008—   
Total3.1 96.9 1006.93 975.84 28.35 27.47 
Losses 0.69%6.72 0.19 
Output3.1 96.9 1000.00 969.12 28.15 27.28 
Losses before baking/boiling, shrinkage 0.34412%96.9 3.46 3.36 0.10 0.095
Losses after baking/boiling, shrinkage 0.34412%96.9 3.46 3.36 0.10 0.095
Knocked down caramel mass Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 13.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Soap root extract16.0 19.75 3.16 0.26 0.041
Total5.6 94.4 1008.02 951.90 13.22 12.48 
Losses 0.2%1.90 0.025
Output5.0 95.0 1000.00 950.00 13.11 12.45 
Losses before baking/boiling, shrinkage 0.09976%94.4 1.01 0.95 0.0130.012
Baking/boiling 0.6%6.01 0.079
Losses after baking/boiling, shrinkage 0.09976%95.0 1.00 0.95 0.0130.012
Caramel mass (in halva) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.96 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85391.49 390.90 5.07 5.06 
Total14.4 85.6 1129.78 966.77 14.64 12.53 
Losses 0.7%6.77 0.088
Output4.0 96.0 1000.00 960.00 12.96 12.44 
Losses before baking/boiling, shrinkage 0.35008%85.6 3.96 3.38 0.0510.044
Baking/boiling 10.86%122.30 1.58 
Losses after baking/boiling, shrinkage 0.35008%96.0 3.53 3.38 0.0460.044
Consolidated recipe, k=1.005413
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 39.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.0 13.75 13.62 13.83 13.69 
2Chocolate glaze [Skurikhin]99.1 11.39 11.28 11.45 11.34 
3Starch syrup78.0 9.57 7.46 9.62 7.50 
4Granulated sugar99.855.07 5.06 5.10 5.09 
5Cocoa powder [Skurikhin]95.0 1.47 1.40 1.48 1.41 
6Sign up16.0 0.26 0.0410.26 0.042
7Vanillin—  0.008—   0.008—   
Total41.52 38.87 41.74 39.08 
Total phase loss 1.4%0.53 
Other losses 0.54%0.21 
General losses 1.9%0.74 
Output97.5 39.30 38.33 39.30 38.33