KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → # 159 "Clubfoot Bear" → 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 926.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sheet wafers (in candy Marshmallows)95.5 116.19 110.96 107.67 102.83 
Total1.2 98.8 1010.36 997.98 936.30 924.83 
Losses 1.0%9.98 9.25 
Output1.2 98.8 1000.00 988.00 915.58 
Losses before baking/boiling, shrinkage 0.49992%98.8 5.05 4.99 4.68 4.62 
Baking/boiling 0.03%0.26 0.24 
Losses after baking/boiling, shrinkage 0.49992%98.8 5.05 4.99 4.68 4.62 
List of recipes
Praline semifinished in candy No. 159
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 828.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 172.00 172.00 142.52 142.52 
3Vanillin—  0.42 —   0.35 —   
Total0.79 99.211011.72 1003.75 838.34 831.73 
Losses 1.2%11.75 9.73 
Output0.8 99.2 1000.00 992.00 828.63 822.00 
Losses before baking/boiling, shrinkage 0.58512%99.215.92 5.87 4.91 4.87 
Baking/boiling -0.01%-0.12 -0.10 
Losses after baking/boiling, shrinkage 0.58512%99.2 5.92 5.87 4.91 4.87 
Roasted almond kernels with semifinished sugar in candy No. 293 (24), 124.159
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 695.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted almonds with sugar97.5 336.81 328.39 234.24 228.38 
Total0.93 99.071010.44 1001.01 702.73 696.17 
Losses 1.0%10.01 6.96 
Output0.9 99.1 1000.00 991.00 695.47 689.21 
Losses before baking/boiling, shrinkage 0.49996%99.075.05 5.00 3.51 3.48 
Baking/boiling 0.03%0.34 0.24 
Losses after baking/boiling, shrinkage 0.49996%99.1 5.05 5.00 3.51 3.48 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 926.7 kg finished product
in kind
in solids
1Sign up99.85468.49 467.78 
2Roasted almonds with sugar97.5 234.24 228.38 
3Cocoa-butter [cocoa butter]100.0 142.52 142.52 
4Sheet wafers (in candy Marshmallows)95.5 107.67 102.83 
5Vanillin—  0.35 —   
Total953.27 941.52 
General losses 2.8%25.94 
Output98.8 926.70 915.58 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

# 159 "Clubfoot Bear" (Housing) included in recipes:

# 159 "Clubfoot Bear"No. 159

Recipe on # 159 "Clubfoot Bear" (Housing) contained in handbooks:

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