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 340.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whey powder the weight ratio of fat 1.1%95.0 206.19 195.88 70.23 66.72 
3Chocolate glaze [Skurikhin]99.1 26.00 25.77 8.86 8.78 
Total23.5 76.5 1030.80 788.66 351.09 268.62 
Losses 3.0%23.66 8.06 
Output23.5 76.5 1000.00 765.00 260.56 
Losses before baking/boiling, shrinkage 1.49999%76.5 15.46 11.83 5.27 4.03 
Baking/boiling -0.01%-0.13 -0.043
Losses after baking/boiling, shrinkage 1.49999%76.5 15.46 11.83 5.27 4.03 
Prunes cooked in syrup in candy No. 200,207,211,214
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 272.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  76.74 —   20.87 —   
3Granulated sugar (for syrup)99.8569.17 69.07 18.81 18.79 
Total29.0 71.0 1009.10 716.46 274.48 194.88 
Losses 0.9%6.46 1.76 
Output29.0 71.0 1000.00 710.00 272.01 193.12 
Losses before baking/boiling, shrinkage 0.45074%71.0 4.55 3.23 1.24 0.88 
Losses after baking/boiling, shrinkage 0.45074%71.0 4.55 3.23 1.24 0.88 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 340.6 kg finished product
in kind
in solids
1Sign up75.0 234.79 176.10 
2Whey powder the weight ratio of fat 1.1%95.0 70.23 66.72 
3water—  20.87 —   
4Granulated sugar99.8518.81 18.79 
5Chocolate glaze [Skurikhin]99.1 8.86 8.78 
Total353.56 270.37 
General losses 3.6%9.82 
Output76.5 340.60 260.56