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 146.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 174.26 146.38 25.60 21.50 
3Cocoa-butter [cocoa butter]100.0 128.98 128.98 18.95 18.95 
4Alcohol—  20.48 —   3.01 —   
5Vanillin—  0.40 —   0.059—   
Total10.9 89.1 1040.65 927.40 152.87 136.24 
Losses 2.2%20.40 3.00 
Output9.3 90.7 1000.00 907.00 133.24 
Losses before baking/boiling, shrinkage 1.09989%89.1 11.45 10.20 1.68 1.50 
Baking/boiling 1.74%17.96 2.64 
Losses after baking/boiling, shrinkage 1.09989%90.7 11.25 10.20 1.65 1.50 
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 105.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   25.72 —   
3Starch syrup78.0 104.63 81.61 11.01 8.59 
Total22.6 77.4 1185.97 917.35 124.83 96.56 
Losses 0.8%7.35 0.77 
Output9.0 91.0 1000.00 910.00 105.26 95.79 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.50 0.39 
Baking/boiling 15.0%177.18 18.65 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.42 0.39 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 146.9 kg finished product
in kind
in solids
1Sign up99.8588.10 87.97 
2water—  25.72 —   
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 25.60 21.50 
4Cocoa-butter [cocoa butter]100.0 18.95 18.95 
5Starch syrup78.0 11.01 8.59 
6Sign up—  3.01 —   
7Vanillin—  0.059—   
Total172.45 137.01 
General losses 2.8%3.77 
Output90.7 146.90 133.24