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

Consolidated recipe: Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 112.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Praline semifinished99.2 320.06 317.50 35.97 35.69 
3Blackcurrant podvarka69.0 192.03 132.50 21.58 14.89 
4Cognac—  16.07 —   1.81 —   
5Vanillin—  0.32 —   0.036—   
Total12.5 87.5 1008.55 882.06 113.36 99.14 
Losses 0.8%7.06 0.79 
Output12.5 87.5 1000.00 875.00 98.35 
Losses before baking/boiling, shrinkage 0.40038%87.5 4.04 3.53 0.45 0.40 
Baking/boiling 0.05%0.48 0.053
Losses after baking/boiling, shrinkage 0.40038%87.5 4.04 3.53 0.45 0.40 
Sugar syrup (in candy) in candy No. 125
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 53.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  89.12 —   4.81 —   
3Starch syrup78.0 45.79 35.72 2.47 1.93 
Total10.0 90.0 1005.02 904.52 54.23 48.81 
Losses 0.5%4.52 0.24 
Output10.0 90.0 1000.00 900.00 53.96 48.56 
Losses before baking/boiling, shrinkage 0.24991%90.0 2.51 2.26 0.14 0.12 
Losses after baking/boiling, shrinkage 0.24991%90.0 2.51 2.26 0.14 0.12 
Praline semifinished in candy No. 125
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 35.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 286.36 279.20 10.30 10.04 
3Cocoa-butter [cocoa butter]100.0 153.01 153.01 5.50 5.50 
Total0.79 99.211012.08 1004.06 36.41 36.12 
Losses 1.2%12.06 0.43 
Output0.8 99.2 1000.00 992.00 35.97 35.69 
Losses before baking/boiling, shrinkage 0.60066%99.216.08 6.03 0.22 0.22 
Baking/boiling -0.01%-0.079-0.003
Losses after baking/boiling, shrinkage 0.60066%99.2 6.08 6.03 0.22 0.22 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 112.4 kg finished product
in kind
in solids
1Sign up99.8567.55 67.45 
2Blackcurrant podvarka69.0 21.58 14.89 
3Roasted kernels97.5 10.30 10.04 
4Cocoa-butter [cocoa butter]100.0 5.50 5.50 
5water—  4.81 —   
6Sign up78.0 2.47 1.93 
7Cognac—  1.81 —   
8Vanillin—  0.036—   
Total114.07 99.82 
General losses 1.5%1.47 
Output87.5 112.40 98.35