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 → Sweets with praline-based bodies → №129 "Forest Song" → 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 188.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Praline semifinished98.7 278.10 274.48 52.34 51.66 
3Prepared syrup fruit86.0 123.77 106.44 23.29 20.03 
4Roasted almond kernel97.5 78.69 76.72 14.81 14.44 
5Cocoa-butter [cocoa butter]100.0 69.37 69.37 13.06 13.06 
6Sign up
7Lemon essence—  0.45 —   0.085—   
8Vanillin—  0.30 —   0.056—   
Total13.3 86.7 1005.83 872.24 189.30 164.16 
Losses 0.6%5.24 0.99 
Output13.3 86.7 1000.00 867.00 163.17 
Losses before baking/boiling, shrinkage 0.3003%86.7 3.02 2.62 0.57 0.49 
Baking/boiling -0.02%-0.21 -0.040
Losses after baking/boiling, shrinkage 0.3003%86.7 3.02 2.62 0.57 0.49 
List of recipes
Boiled milk with sugar in candy No. 129
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 76.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85386.69 386.11 29.56 29.51 
Total16.3 83.7 1031.05 862.94 78.81 65.96 
Losses 1.5%12.94 0.99 
Output15.0 85.0 1000.00 850.00 76.44 64.97 
Losses before baking/boiling, shrinkage 0.74955%83.7 7.73 6.47 0.59 0.49 
Baking/boiling 1.54%15.71 1.20 
Losses after baking/boiling, shrinkage 0.74955%85.0 7.61 6.47 0.58 0.49 
Praline semifinished in candy No. 129
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 52.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 344.27 335.66 18.02 17.57 
3Cocoa mass97.4 141.17 137.50 7.39 7.20 
4Cocoa-butter [cocoa butter]100.0 20.26 20.26 1.06 1.06 
Total1.3 98.7 1012.03 998.99 52.97 52.29 
Losses 1.2%11.99 0.63 
Output1.3 98.7 1000.00 987.00 52.34 51.66 
Losses before baking/boiling, shrinkage 0.60027%98.7 6.07 6.00 0.32 0.31 
Baking/boiling -0.01%-0.12 -0.006
Losses after baking/boiling, shrinkage 0.60027%98.7 6.08 6.00 0.32 0.31 
Prepared syrup fruit in candy No. 129,138
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 23.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total30.0 70.0 1247.28 873.10 29.05 20.34 
Losses 1.5%13.10 0.31 
Output14.0 86.0 1000.00 860.00 23.29 20.03 
Losses before baking/boiling, shrinkage 0.74997%70.0 9.35 6.55 0.22 0.15 
Baking/boiling 18.6%230.31 5.36 
Losses after baking/boiling, shrinkage 0.74997%86.0 7.61 6.55 0.18 0.15 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 188.2 kg finished product
in kind
in solids
1Sign up74.0 49.25 36.45 
2Granulated sugar99.8529.56 29.51 
3Fruit in syrup70.0 29.05 20.34 
4Powdered sugar99.8526.50 26.46 
5Roasted hazelnut kernel97.5 18.02 17.57 
6Sign up97.5 14.81 14.44 
7Cocoa-butter [cocoa butter]100.0 14.12 14.12 
8Alcohol—  9.22 —   
9Cocoa mass97.4 7.39 7.20 
10Lemon essence—  0.085—   
11Sign up—  0.056—   
Total198.06 166.08 
General losses 1.8%2.91 
Output86.7 188.20 163.17 
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 №129 "Forest Song" (Housing) contained in handbooks:

calculations, forms, documents: