KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe №098 "Red Moscow" Glazed body

№098 "Red Moscow" Glazed body

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up197.51 27.94 463.42 646.53 
Chocolate glaze [Skurikhin]76.81 10.86 180.22 251.43 
Total274.32 38.80 643.64 897.96 
Output

№098 "Red Moscow" Housing

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up103.41 14.63 242.62 338.49 
Roasted almond kernel72.79 10.30 170.78 238.25 
Cocoa-butter [cocoa butter]11.49 1.63 26.96 37.62 
Cocoa mass9.38 1.33 22.00 30.70 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]3.83 0.54 8.98 12.53 
Sign up0.13 0.0190.31 0.43 
Vanillin0.0950.0130.22 0.31 
Total201.12 28.45 471.88 658.33 
Output197.51 27.94 463.42 646.53 

Dried milk with sugar in candy No. 95.98

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up67.11 9.49 157.45 219.66 
Granulated sugar54.35 7.69 127.53 177.92 
Total121.46 17.18 284.98 397.59 
Output103.41 14.63 242.62 338.49 

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up76.81 10.86 180.22 251.43 
Roasted almond kernel72.79 10.30 170.78 238.25 
Whole condensed milk with sugar the weight ratio of fat 8.5%67.11 9.49 157.45 219.66 
Granulated sugar54.35 7.69 127.53 177.92 
Cocoa-butter [cocoa butter]11.49 1.63 26.96 37.62 
Sign up9.38 1.33 22.00 30.70 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]3.83 0.54 8.98 12.53 
Cinnamon0.13 0.0190.31 0.43 
Vanillin0.0950.0130.22 0.31 
Total295.98 41.86 694.46 968.86 
Output272.90 38.60 640.30 893.30