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 673.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 158.04 154.09 106.42 103.76 
3Vanillin—  0.60 —   0.40 —   
Total1.4 98.6 1005.82 991.95 677.32 667.98 
Losses 0.6%5.95 4.01 
Output1.4 98.6 1000.00 986.00 663.97 
Losses before baking/boiling, shrinkage 0.29992%98.6 3.02 2.98 2.03 2.00 
Baking/boiling -0.02%-0.21 -0.14 
Losses after baking/boiling, shrinkage 0.29992%98.6 3.02 2.98 2.03 2.00 
Praline semifinished in candy No. 134
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 570.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 239.54 233.55 136.66 133.24 
3Cocoa mass97.4 162.67 158.44 92.80 90.39 
4Cocoa-butter [cocoa butter]100.0 43.56 43.56 24.85 24.85 
Total1.1 98.9 1012.07 1001.00 577.38 571.06 
Losses 1.2%12.00 6.85 
Output1.1 98.9 1000.00 989.00 570.49 564.22 
Losses before baking/boiling, shrinkage 0.59953%98.9 6.07 6.00 3.46 3.42 
Baking/boiling -0.01%-0.066-0.038
Losses after baking/boiling, shrinkage 0.59953%98.9 6.07 6.00 3.46 3.42 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 673.4 kg finished product
in kind
in solids
1Sign up99.85323.07 322.58 
2Roasted kernels97.5 243.08 237.00 
3Cocoa mass97.4 92.80 90.39 
4Cocoa-butter [cocoa butter]100.0 24.85 24.85 
5Vanillin—  0.40 —   
Total684.21 674.83 
General losses 1.6%10.85 
Output98.6 673.40 663.97