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 501.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 155.75 155.75 78.16 78.16 
3Essence orange—  0.21 —   0.11 —   
Total0.78 99.221018.15 1010.18 510.91 506.91 
Losses 1.8%18.18 9.12 
Output0.8 99.2 1000.00 992.00 497.79 
Losses before baking/boiling, shrinkage 0.89985%99.229.16 9.09 4.60 4.56 
Baking/boiling -0.02%-0.18 -0.088
Losses after baking/boiling, shrinkage 0.89985%99.2 9.16 9.09 4.60 4.56 
Roasted kernels with sugar in candy No. 133
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 432.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted apricot kernel97.5 168.41 164.20 72.86 71.04 
3Roasted hazelnut kernel97.5 168.41 164.20 72.86 71.04 
Total0.93 99.071010.45 1001.02 437.17 433.09 
Losses 1.0%10.02 4.33 
Output0.9 99.1 1000.00 991.00 432.65 428.75 
Losses before baking/boiling, shrinkage 0.50044%99.075.06 5.01 2.19 2.17 
Baking/boiling 0.03%0.34 0.15 
Losses after baking/boiling, shrinkage 0.50044%99.1 5.06 5.01 2.19 2.17 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 501.8 kg finished product
in kind
in solids
1Sign up99.85291.44 291.01 
2Cocoa-butter [cocoa butter]100.0 78.16 78.16 
3Roasted apricot kernel97.5 72.86 71.04 
4Roasted hazelnut kernel97.5 72.86 71.04 
5Essence orange—  0.11 —   
Total515.43 511.24 
General losses 2.6%13.46 
Output99.2 501.80 497.79