KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Fat-glazed sweets → №229 "Flight" → 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 230.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 35.56 33.78 8.20 7.79 
3Semi-fat-free soy flour92.0 14.23 13.09 3.28 3.02 
4Essence of rum—  0.61 —   0.14 —   
Total8.9 91.1 1010.37 920.45 233.09 212.35 
Losses 0.7%6.45 1.49 
Output8.6 91.4 1000.00 914.00 210.86 
Losses before baking/boiling, shrinkage 0.35017%91.1 3.54 3.22 0.82 0.74 
Baking/boiling 0.33%3.31 0.76 
Losses after baking/boiling, shrinkage 0.35017%91.4 3.53 3.22 0.81 0.74 
List of recipes
Milk lipstick main recipe (in candy card.)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 221.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 67.18 49.71 
3Starch syrup78.0 91.00 70.98 20.15 15.72 
Total9.8 90.2 1019.02 919.19 225.68 203.57 
Losses 1.0%9.19 2.04 
Output9.0 91.0 1000.00 910.00 221.47 201.53 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 1.13 1.02 
Baking/boiling 0.88%8.87 1.97 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 1.12 1.02 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 230.7 kg finished product
in kind
in solids
1Sign up99.85138.34 138.14 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 67.18 49.71 
3Starch syrup78.0 20.15 15.72 
4Cocoa powder [Skurikhin]95.0 8.20 7.79 
5Semi-fat-free soy flour92.0 3.28 3.02 
6Sign up—  0.14 —   
Total237.30 214.38 
General losses 1.6%3.52 
Output91.4 230.70 210.86 
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Recipe on №229 "Flight" (Housing) contained in handbooks:

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