KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe №004 "Cornflower" body

№004 "Cornflower" body

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up266.75 243.82 733.60 445.79 
Roasted hazelnut kernel18.04 16.49 49.63 30.16 
Cognac4.32 3.95 11.89 7.23 
Vanillin0.0920.0840.25 0.15 
Essence of cognac0.0690.0630.19 0.11 
Total289.28 264.41 795.56 483.44 
Output

Creamy brulee lipstick in candy No. 2,3,6,29,36

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up132.82 121.40 365.28 221.97 
Whole condensed milk with sugar the weight ratio of fat 8.5%108.29 98.98 297.82 180.98 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]23.46 21.45 64.53 39.21 
Starch syrup14.44 13.20 39.71 24.13 
Total279.01 255.03 767.34 466.29 
Output266.75 243.82 733.60 445.79 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up132.82 121.40 365.28 221.97 
Whole condensed milk with sugar the weight ratio of fat 8.5%108.29 98.98 297.82 180.98 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]23.46 21.45 64.53 39.21 
Roasted hazelnut kernel18.04 16.49 49.63 30.16 
Starch syrup14.44 13.20 39.71 24.13 
Sign up4.32 3.95 11.89 7.23 
Vanillin0.0920.0840.25 0.15 
Essence of cognac0.0690.0630.19 0.11 
Total301.54 275.63 829.30 503.94 
Output286.20 261.60 787.10 478.30