KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → No. 127 "Red" → 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 230.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Waffle crumb95.5 57.80 55.20 13.32 12.72 
3Vanillin—  0.20 —   0.046—   
Total1.3 98.7 1006.19 992.96 231.93 228.88 
Losses 0.6%5.96 1.37 
Output1.3 98.7 1000.00 987.00 227.50 
Losses before baking/boiling, shrinkage 0.30006%98.7 3.02 2.98 0.70 0.69 
Baking/boiling 0.02%0.15 0.035
Losses after baking/boiling, shrinkage 0.30006%98.7 3.02 2.98 0.70 0.69 
List of recipes
Praline semifinished in candy No. 127
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 218.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.4 162.67 158.44 35.55 34.63 
3Roasted almond kernel97.5 119.81 116.81 26.19 25.53 
4Roasted hazelnut kernel97.5 119.81 116.81 26.19 25.53 
5Cocoa-butter [cocoa butter]100.0 43.55 43.55 9.52 9.52 
Total1.1 98.9 1012.10 1001.03 221.20 218.78 
Losses 1.2%12.03 2.63 
Output1.1 98.9 1000.00 989.00 218.56 216.15 
Losses before baking/boiling, shrinkage 0.60092%98.9 6.08 6.02 1.33 1.31 
Baking/boiling -0.01%-0.064-0.014
Losses after baking/boiling, shrinkage 0.60092%98.9 6.08 6.02 1.33 1.31 
Waffle crumb in candy No. 221,88,123,124,127
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 13.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total4.5 95.5 1005.03 959.80 13.39 12.79 
Losses 0.5%4.80 0.064
Output4.5 95.5 1000.00 955.00 13.32 12.72 
Losses before baking/boiling, shrinkage 0.25024%95.5 2.52 2.40 0.0340.032
Losses after baking/boiling, shrinkage 0.25024%95.5 2.52 2.40 0.0340.032
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 230.5 kg finished product
in kind
in solids
1Sign up99.85123.76 123.57 
2Cocoa mass97.4 35.55 34.63 
3Roasted almond kernel97.5 26.19 25.53 
4Roasted hazelnut kernel97.5 26.19 25.53 
5Sheet wafers (in candy Marshmallows)95.5 13.39 12.79 
6Sign up100.0 9.52 9.52 
7Vanillin—  0.046—   
Total234.64 231.57 
General losses 1.8%4.07 
Output98.7 230.50 227.50 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

No. 127 "Red" (Housing) included in recipes:

No. 127 "Red"No. 127

Recipe on No. 127 "Red" (Housing) contained in handbooks:

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