KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candies with marzipan shells → №143 "Belarusian Potato" → 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 883.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 88.56 88.56 78.28 78.28 
3Coconut oil100.0 88.56 88.56 78.28 78.28 
4Almond essence—  0.88 —   0.78 —   
5Vanillin—  0.36 —   0.32 —   
Total1.3 98.7 1003.74 990.94 887.21 875.90 
Losses 0.6%5.94 5.25 
Output1.5 98.5 1000.00 985.00 870.64 
Losses before baking/boiling, shrinkage 0.29995%98.7 3.01 2.97 2.66 2.63 
Baking/boiling -0.23%-2.29 -2.02 
Losses after baking/boiling, shrinkage 0.29995%98.5 3.02 2.97 2.67 2.63 
List of recipes
Marzipan mass in candy No. 143
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 729.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Dried almond kernel96.0 319.49 306.71 233.09 223.76 
3Cocoa-butter [cocoa butter]100.0 53.25 53.25 38.85 38.85 
Total1.4 98.6 1011.72 997.98 738.10 728.08 
Losses 1.2%11.98 8.74 
Output1.4 98.6 1000.00 986.00 729.55 719.34 
Losses before baking/boiling, shrinkage 0.60031%98.6 6.07 5.99 4.43 4.37 
Baking/boiling -0.04%-0.43 -0.31 
Losses after baking/boiling, shrinkage 0.60031%98.6 6.08 5.99 4.43 4.37 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 883.9 kg finished product
in kind
in solids
1Sign up99.85466.17 465.47 
2Dried almond kernel96.0 233.09 223.76 
3Cocoa-butter [cocoa butter]100.0 117.13 117.13 
4Coconut oil100.0 78.28 78.28 
5Almond essence—  0.78 —   
6Sign up—  0.32 —   
Total895.76 884.64 
General losses 1.6%14.00 
Output98.5 883.90 870.64 
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Recipe on №143 "Belarusian Potato" (Housing) contained in handbooks:

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