KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №13 Halva "Moskvoretskaya"

No. 13
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 541.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 289.72 287.11 156.83 155.41 
3Cocoa-butter [cocoa butter]100.0 19.15 19.15 10.37 10.37 
Total2.3 97.7 1006.03 983.36 544.56 532.29 
Losses 0.6%5.89 3.19 
Output2.3 97.7 1000.00 977.47 529.10 
Losses before baking/boiling, shrinkage 0.29969%97.7 3.02 2.95 1.63 1.60 
Losses after baking/boiling, shrinkage 0.29969%97.7 3.02 2.95 1.63 1.60 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 377.37 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Knocked down caramel mass95.0 465.17 441.91 175.54 166.77 
3Vanillin—  0.30 —   0.11 —   
Total2.9 97.1 1006.81 977.84 379.94 369.01 
Losses 0.68%6.61 2.50 
Output2.9 97.1 1000.00 971.22 377.37 366.51 
Losses before baking/boiling, shrinkage 0.3382%97.1 3.40 3.31 1.28 1.25 
Losses after baking/boiling, shrinkage 0.3382%97.1 3.40 3.31 1.28 1.25 
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 175.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Soap root extract16.0 19.75 3.16 3.47 0.55 
Total5.6 94.4 1008.02 951.90 176.95 167.10 
Losses 0.2%1.90 0.33 
Output5.0 95.0 1000.00 950.00 175.54 166.77 
Losses before baking/boiling, shrinkage 0.09976%94.4 1.01 0.95 0.18 0.17 
Baking/boiling 0.6%6.01 1.06 
Losses after baking/boiling, shrinkage 0.09976%95.0 1.00 0.95 0.18 0.17 
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 173.48 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85391.49 390.90 67.92 67.82 
Total14.4 85.6 1129.78 966.77 196.00 167.72 
Losses 0.7%6.77 1.17 
Output4.0 96.0 1000.00 960.00 173.48 166.54 
Losses before baking/boiling, shrinkage 0.35008%85.6 3.96 3.38 0.69 0.59 
Baking/boiling 10.86%122.30 21.22 
Losses after baking/boiling, shrinkage 0.35008%96.0 3.53 3.38 0.61 0.59 
Consolidated recipe, k=1.005694
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 541.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.0 204.29 202.24 205.45 203.40 
2Chocolate glaze [Skurikhin]99.1 156.83 155.41 157.72 156.30 
3Starch syrup78.0 128.08 99.90 128.81 100.47 
4Granulated sugar99.8567.92 67.82 68.30 68.20 
5Cocoa-butter [cocoa butter]100.0 10.37 10.37 10.42 10.42 
6Sign up16.0 3.47 0.55 3.49 0.56 
7Vanillin—  0.11 —   0.11 —   
Total571.06 536.30 574.31 539.35 
Total phase loss 1.3%7.19 
Other losses 0.57%3.05 
General losses 1.9%10.25 
Output97.7 541.30 529.10 541.30 529.10