KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №044 "Chio-Chio-San" → Housing → Consolidated recipe

Consolidated recipe Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 938.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Milk lipstick91.0 228.20 207.66 214.17 194.89 
3Roasted hazelnut kernel97.5 38.21 37.25 35.86 34.96 
4Cognac—  11.68 —   10.96 —   
5Almond essence—  0.20 —   0.19 —   
Total9.8 90.2 1010.67 911.38 948.51 855.33 
Losses 0.7%6.38 5.99 
Output9.5 90.5 1000.00 905.00 849.34 
Losses before baking/boiling, shrinkage 0.35016%90.2 3.54 3.19 3.32 3.00 
Baking/boiling 0.36%3.60 3.38 
Losses after baking/boiling, shrinkage 0.35016%90.5 3.53 3.19 3.31 3.00 
List of recipes
Sugar lipstick basic recipe (in candy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 687.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   167.95 —   
3Starch syrup78.0 104.63 81.61 71.92 56.09 
Total22.6 77.4 1185.97 917.35 815.16 630.53 
Losses 0.8%7.35 5.05 
Output9.0 91.0 1000.00 910.00 687.34 625.48 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 3.26 2.52 
Baking/boiling 15.0%177.18 121.78 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 2.77 2.52 
Milk lipstick main recipe (in candy card.)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 214.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 64.97 48.08 
3Starch syrup78.0 91.00 70.98 19.49 15.20 
Total9.8 90.2 1019.02 919.19 218.24 196.86 
Losses 1.0%9.19 1.97 
Output9.0 91.0 1000.00 910.00 214.17 194.89 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 1.09 0.98 
Baking/boiling 0.88%8.87 1.90 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 1.08 0.98 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 938.5 kg finished product
in kind
in solids
1Sign up99.85709.08 708.01 
2water—  167.95 —   
3Starch syrup78.0 91.41 71.30 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 64.97 48.08 
5Roasted hazelnut kernel97.5 35.86 34.96 
6Sign up—  10.96 —   
7Almond essence—  0.19 —   
Total1080.41 862.35 
General losses 1.5%13.01 
Output90.5 938.50 849.34 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on №044 "Chio-Chio-San" (Housing) contained in handbooks:

calculations, forms, documents: