KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Sweets → Fat-glazed sweets → №221 "Golden" → 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 51.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Coconut oil100.0 118.49 118.49 6.05 6.05 
3Confectionery fat99.7 97.87 97.58 5.00 4.99 
4Dry cream96.0 83.28 79.95 4.26 4.09 
5Whole milk powder the weight ratio of fat 26%96.0 83.28 79.95 4.26 4.09 
6Sign up
7Waffle crumb95.5 27.20 25.98 1.39 1.33 
8Essence of rum—  0.55 —   0.028—   
Total1.1 98.9 1018.43 1007.11 52.04 51.46 
Losses 1.8%18.11 0.93 
Output1.1 98.9 1000.00 989.00 50.54 
Losses before baking/boiling, shrinkage 0.89926%98.9 9.16 9.06 0.47 0.46 
Baking/boiling 0.01%0.11 0.006
Losses after baking/boiling, shrinkage 0.89926%98.9 9.16 9.06 0.47 0.46 
List of recipes
Waffle crumb in candy No. 221,88,123,124,127
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total4.5 95.5 1005.03 959.80 1.40 1.33 
Losses 0.5%4.80 0.007
Output4.5 95.5 1000.00 955.00 1.39 1.33 
Losses before baking/boiling, shrinkage 0.25024%95.5 2.52 2.40 0.0040.003
Losses after baking/boiling, shrinkage 0.25024%95.5 2.52 2.40 0.0040.003
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 51.1 kg finished product
in kind
in solids
1Sign up99.8528.05 28.01 
2Coconut oil100.0 6.05 6.05 
3Confectionery fat99.7 5.00 4.99 
4Dry cream96.0 4.26 4.09 
5Whole milk powder the weight ratio of fat 26%96.0 4.26 4.09 
6Sign up97.0 3.00 2.91 
7Sheet wafers (in candy Marshmallows)95.5 1.40 1.33 
8Essence of rum—  0.028—   
Total52.05 51.47 
General losses 1.8%0.93 
Output98.9 51.10 50.54 
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

№221 "Golden" (Housing) included in recipes:

№221 "Golden"No. 221

Recipe on №221 "Golden" (Housing) contained in handbooks:

calculations, forms, documents: