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 85.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sheet wafers (in candy Marshmallows)95.5 116.28 111.05 9.99 9.54 
Total1.3 98.7 1010.25 996.97 86.78 85.64 
Losses 1.0%9.97 0.86 
Output1.3 98.7 1000.00 987.00 84.78 
Losses before baking/boiling, shrinkage 0.5001%98.7 5.05 4.99 0.43 0.43 
Baking/boiling 0.01%0.15 0.013
Losses after baking/boiling, shrinkage 0.5001%98.7 5.05 4.99 0.43 0.43 
Praline semifinished in candy No. 151
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 76.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted cashew kernels [2]97.5 169.45 165.21 13.01 12.69 
3Cocoa-butter [cocoa butter]100.0 134.53 134.53 10.33 10.33 
4Roasted hazelnut kernel97.5 99.64 97.15 7.65 7.46 
5Cocoa mass97.4 29.88 29.10 2.29 2.23 
6Sign up
7Almond essence—  0.050—   0.004—   
Total0.93 99.071012.47 1003.05 77.75 77.03 
Losses 1.2%12.05 0.93 
Output0.9 99.1 1000.00 991.00 76.79 76.10 
Losses before baking/boiling, shrinkage 0.60062%99.076.08 6.02 0.47 0.46 
Baking/boiling 0.03%0.31 0.024
Losses after baking/boiling, shrinkage 0.60062%99.1 6.08 6.02 0.47 0.46 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 85.9 kg finished product
in kind
in solids
1Sign up99.8544.38 44.31 
2Roasted cashew kernels [2]97.5 13.01 12.69 
3Cocoa-butter [cocoa butter]100.0 10.33 10.33 
4Sheet wafers (in candy Marshmallows)95.5 9.99 9.54 
5Roasted hazelnut kernel97.5 7.65 7.46 
6Sign up97.4 2.29 2.23 
7Vanilla essence—  0.077—   
8Almond essence—  0.004—   
Total87.74 86.57 
General losses 2.1%1.78 
Output98.7 85.90 84.78