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
Layer coffee-cream → in candy No. 179 → Consolidated recipe

Consolidated recipe: Layer coffee-cream

Layer coffee-cream in candy No. 179
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 679.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 445.30 374.05 302.58 254.17 
3water—  78.40 —   53.27 —   
4P / f coffee paste95.2 37.66 35.85 25.59 24.36 
Total15.0 85.0 1014.21 862.08 689.15 585.78 
Losses 1.4%12.08 8.20 
Output15.0 85.0 1000.00 850.00 577.58 
Losses before baking/boiling, shrinkage 0.70035%85.0 7.10 6.04 4.83 4.10 
Losses after baking/boiling, shrinkage 0.70035%85.0 7.10 6.04 4.83 4.10 
List of recipes
p / f coffee paste in iris # 18 candy No. 41,179,281
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 25.59 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 203.05 170.56 5.20 4.36 
Total4.8 95.2 1015.23 966.50 25.98 24.73 
Losses 1.5%14.50 0.37 
Output4.8 95.2 1000.00 952.00 25.59 24.36 
Losses before baking/boiling, shrinkage 0.75005%95.2 7.61 7.25 0.19 0.19 
Baking/boiling 0.0%0.0010.00 
Losses after baking/boiling, shrinkage 0.75005%95.2 7.61 7.25 0.19 0.19 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 679.5 kg finished product
in kind
in solids
1Sign up84.0 307.78 258.53 
2Granulated sugar99.85307.71 307.25 
3water—  53.27 —   
4Ground coffee98.0 20.78 20.37 
Total689.54 586.15 
General losses 1.5%8.58 
Output85.0 679.50 577.58 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yesbutterno 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

Layer coffee-cream (in candy No. 179) included in recipes:

№179 "Firebird"Housing
№179 "Firebird"No. 179

Recipe on Layer coffee-cream contained in handbooks:

calculations, forms, documents: