KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Filling

Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 294.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Coconut oil100.0 130.15 130.15 38.28 38.28 
3Sorbitol (E420(i))95.0 45.02 42.77 13.24 12.58 
4Phosphatides98.5 2.81 2.77 0.83 0.82 
5Vanillin—  0.26 —   0.077—   
6Crumb of the same product
Total7.5 92.5 1007.69 932.56 296.36 274.27 
Losses 0.65%6.06 1.78 
Output7.4 92.6 1000.00 926.50 272.48 
Losses before baking/boiling, shrinkage 0.325%92.5 3.27 3.03 0.96 0.89 
Baking/boiling 0.11%1.14 0.34 
Losses after baking/boiling, shrinkage 0.325%92.6 3.27 3.03 0.96 0.89 
Creamy lipstick Recipe No. 1 (vaf Berezka)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 206.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 297.31 220.01 61.51 45.52 
3Starch syrup78.0 89.31 69.67 18.48 14.41 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 24.47 20.55 5.06 4.25 
Total10.0 90.0 1022.83 921.05 211.63 190.57 
Losses 1.2%11.05 2.29 
Output9.0 91.0 1000.00 910.00 206.90 188.28 
Losses before baking/boiling, shrinkage 0.6%90.0 6.14 5.53 1.27 1.14 
Baking/boiling 1.05%10.62 2.20 
Losses after baking/boiling, shrinkage 0.6%91.0 6.07 5.53 1.26 1.14 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
by the sum of the phases with the crumb
on 294.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85126.57 126.38 144.50 144.28 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 61.51 45.52 70.23 51.97 
3Coconut oil100.0 38.28 38.28 43.70 43.70 
4Starch syrup78.0 18.48 14.41 21.10 16.46 
5Sorbitol (E420(i))95.0 13.24 12.58 15.12 14.36 
6Sign up84.0 5.06 4.25 5.78 4.86 
7Phosphatides98.5 0.83 0.82 0.94 0.93 
8Vanillin—  0.077—   0.087—   
9Crumb of the same product92.6 37.04 34.31 —   —   
Total301.09 276.55 301.45 276.55 
General losses 1.5%4.07 
Output92.6 294.10 272.48 294.10 272.48 
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.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no 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