KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 226.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Strawberry cooking69.0 163.90 113.09 37.17 25.65 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.98 34.42 9.29 7.81 
4Alcohol—  4.10 —   0.93 —   
5Vanilla essence—  0.62 —   0.14 —   
Total13.2 86.8 1029.09 893.25 233.40 202.59 
Losses 0.7%6.25 1.42 
Output11.3 88.7 1000.00 887.00 201.17 
Losses before baking/boiling, shrinkage 0.34985%86.8 3.60 3.13 0.82 0.71 
Baking/boiling 2.14%21.97 4.98 
Losses after baking/boiling, shrinkage 0.34985%88.7 3.52 3.13 0.80 0.71 
Milk lipstick in candy No. 33
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 185.86 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 302.45 223.81 56.21 41.60 
3Glucose-protein concentrate80.0 91.86 73.49 17.07 13.66 
Total9.6 90.4 1017.13 919.19 189.04 170.84 
Losses 1.0%9.19 1.71 
Output9.0 91.0 1000.00 910.00 185.86 169.13 
Losses before baking/boiling, shrinkage 0.49972%90.4 5.08 4.59 0.94 0.85 
Baking/boiling 0.69%7.00 1.30 
Losses after baking/boiling, shrinkage 0.49972%91.0 5.05 4.59 0.94 0.85 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 226.8 kg finished product
in kind
in solids
1Sign up99.85115.76 115.58 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 56.21 41.60 
3Strawberry cooking69.0 37.17 25.65 
4Glucose-protein concentrate80.0 17.07 13.66 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.29 7.81 
6Sign up—  0.93 —   
7Vanilla essence—  0.14 —   
Total236.58 204.30 
General losses 1.5%3.12 
Output88.7 226.80 201.17