KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Fat-glazed sweets → №218 "Domino" → 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 374.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Unfat fried soy flour94.0 137.80 129.53 51.63 48.54 
3Chocolate glaze [Skurikhin]99.1 19.15 18.98 7.18 7.11 
4Fat glaze99.0 14.35 14.21 5.38 5.32 
5Fruit cooking69.0 7.81 5.39 2.93 2.02 
6Sign up
7Citric acid (E330)91.2 0.22 0.20 0.0820.075
Total8.5 91.5 1014.82 928.26 380.25 347.82 
Losses 1.0%9.26 3.47 
Output8.1 91.9 1000.00 919.00 344.35 
Losses before baking/boiling, shrinkage 0.49904%91.5 5.06 4.63 1.90 1.74 
Baking/boiling 0.47%4.71 1.77 
Losses after baking/boiling, shrinkage 0.49904%91.9 5.04 4.63 1.89 1.74 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 312.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   76.46 —   
3Starch syrup78.0 104.63 81.61 32.74 25.54 
Total22.6 77.4 1185.97 917.35 371.11 287.06 
Losses 0.8%7.35 2.30 
Output9.0 91.0 1000.00 910.00 312.92 284.76 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 1.49 1.15 
Baking/boiling 15.0%177.18 55.44 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 1.26 1.15 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 374.7 kg finished product
in kind
in solids
1Sign up99.85261.91 261.52 
2water—  76.46 —   
3Unfat fried soy flour94.0 51.63 48.54 
4Starch syrup78.0 32.74 25.54 
5Chocolate glaze [Skurikhin]99.1 7.18 7.11 
6Sign up99.0 5.38 5.32 
7Fruit cooking69.0 2.93 2.02 
8Almond essence—  0.14 —   
9Citric acid (E330)91.2 0.0820.075
Total438.45 350.12 
General losses 1.6%5.77 
Output91.9 374.70 344.35 
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Recipe on №218 "Domino" (Housing) contained in handbooks:

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