KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 23 Halva "Corn-peanut"

No. 23
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 431.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Peanut mass99.0 297.94 294.96 128.59 127.30 
3Corn mass98.3 297.93 292.95 128.59 126.44 
4Salt96.5 2.00 1.93 0.86 0.83 
5Vanilla essence—  2.00 —   0.86 —   
Total3.0 97.0 1005.26 974.96 433.87 420.79 
Losses 0.52%5.10 2.20 
Output3.0 97.0 1000.00 969.86 418.59 
Losses before baking/boiling, shrinkage 0.26162%97.0 2.63 2.55 1.14 1.10 
Losses after baking/boiling, shrinkage 0.26162%97.0 2.63 2.55 1.14 1.10 
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 174.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Soap root extract16.0 19.75 3.16 3.46 0.55 
Total5.6 94.4 1008.02 951.90 176.37 166.55 
Losses 0.2%1.90 0.33 
Output5.0 95.0 1000.00 950.00 174.97 166.22 
Losses before baking/boiling, shrinkage 0.09976%94.4 1.01 0.95 0.18 0.17 
Baking/boiling 0.6%6.01 1.05 
Losses after baking/boiling, shrinkage 0.09976%95.0 1.00 0.95 0.17 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 172.91 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85391.49 390.90 67.69 67.59 
Total14.4 85.6 1129.78 966.77 195.35 167.17 
Losses 0.7%6.77 1.17 
Output4.0 96.0 1000.00 960.00 172.91 166.00 
Losses before baking/boiling, shrinkage 0.35008%85.6 3.96 3.38 0.68 0.59 
Baking/boiling 10.86%122.30 21.15 
Losses after baking/boiling, shrinkage 0.35008%96.0 3.53 3.38 0.61 0.59 
Corn mass Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 128.59 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Frying fat99.7 380.62 379.48 48.94 48.80 
Total1.7 98.3 1011.86 994.94 130.11 127.94 
Losses 1.2%11.66 1.50 
Output1.7 98.3 1000.00 983.28 128.59 126.44 
Losses before baking/boiling, shrinkage 0.58605%98.3 5.93 5.83 0.76 0.75 
Losses after baking/boiling, shrinkage 0.58605%98.3 5.93 5.83 0.76 0.75 
Consolidated recipe, k=1.00685
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 431.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.0 128.59 127.30 129.47 128.18 
2Starch syrup78.0 127.66 99.58 128.54 100.26 
3Fried corn grits97.5 81.17 79.14 81.73 79.68 
4Granulated sugar99.8567.69 67.59 68.16 68.06 
5Frying fat99.7 48.94 48.80 49.28 49.13 
6Sign up16.0 3.46 0.55 3.48 0.56 
7Salt96.5 0.86 0.83 0.87 0.84 
8Vanilla essence—  0.86 —   0.87 —   
Total459.24 423.79 462.39 426.70 
Total phase loss 1.2%5.20 
Other losses 0.68%2.90 
General losses 1.9%8.11 
Output97.0 431.60 418.59 431.60 418.59 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.Yespeanut massno data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data