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 608.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 310.11 302.36 188.79 184.08 
3Cornflakes95.0 156.00 148.20 94.97 90.22 
4Cocoa-butter [cocoa butter]100.0 50.92 50.92 31.00 31.00 
5Cocoa mass97.4 40.54 39.49 24.68 24.04 
6Sign up
7Vanillin—  0.48 —   0.29 —   
Total2.8 97.2 1017.87 989.81 619.68 602.60 
Losses 1.8%17.81 10.84 
Output2.8 97.2 1000.00 972.00 591.75 
Losses before baking/boiling, shrinkage 0.89974%97.2 9.16 8.91 5.58 5.42 
Baking/boiling -0.04%-0.45 -0.27 
Losses after baking/boiling, shrinkage 0.89974%97.2 9.16 8.91 5.58 5.42 
Burnt milk with sugar in candy No. 104,123,131
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 261.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85525.64 524.85 137.43 137.23 
Total14.4 85.6 1174.60 1005.08 307.11 262.79 
Losses 1.5%15.08 3.94 
Output1.0 99.0 1000.00 990.00 261.46 258.85 
Losses before baking/boiling, shrinkage 0.75028%85.6 8.81 7.54 2.30 1.97 
Baking/boiling 13.57%158.17 41.36 
Losses after baking/boiling, shrinkage 0.75028%99.0 7.62 7.54 1.99 1.97 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 608.8 kg finished product
in kind
in solids
1Sign up97.5 188.79 184.08 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 169.68 125.56 
3Granulated sugar99.85137.43 137.23 
4Cornflakes95.0 94.97 90.22 
5Cocoa-butter [cocoa butter]100.0 31.00 31.00 
6Sign up97.4 24.68 24.04 
7Natural honey78.0 18.48 14.41 
8Vanillin—  0.29 —   
Total665.33 606.54 
General losses 2.4%14.79 
Output97.2 608.80 591.75