KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №294 (01) Milk liqueur sweets without finishing

1 kg contains at least 90 candies.

ready-made candy
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 161.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 131.28 130.10 21.19 21.00 
Total12.4 87.6 1010.03 884.94 163.02 142.83 
Losses 1.0%8.84 1.43 
Output12.4 87.6 1000.00 876.10 141.40 
Losses before baking/boiling, shrinkage 0.49973%87.6 5.05 4.42 0.81 0.71 
Baking/boiling -0.01%-0.065-0.011
Losses after baking/boiling, shrinkage 0.49973%87.6 5.05 4.42 0.81 0.71 
body glazed with fondant glaze
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 141.83 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Fondant glaze89.6 445.49 399.16 63.18 56.61 
Total14.1 85.9 1009.97 867.68 143.24 123.06 
Losses 1.0%8.68 1.23 
Output14.1 85.9 1000.00 859.00 141.83 121.83 
Losses before baking/boiling, shrinkage 0.50004%85.9 5.05 4.34 0.72 0.62 
Baking/boiling -0.01%-0.13 -0.019
Losses after baking/boiling, shrinkage 0.50004%85.9 5.05 4.34 0.72 0.62 
liquor body
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 80.06 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85393.86 393.27 31.53 31.49 
3Starch syrup78.0 98.46 76.80 7.88 6.15 
4Wine "Madera"—  39.39 —   3.15 —   
5Grated hazelnut kernels with sugar96.6 15.68 15.15 1.26 1.21 
6Sign up
Total18.3 81.7 1040.10 849.53 83.27 68.01 
Losses 2.3%19.53 1.56 
Output17.0 83.0 1000.00 830.00 80.06 66.45 
Losses before baking/boiling, shrinkage 1.14956%81.7 11.96 9.77 0.96 0.78 
Baking/boiling 1.59%16.38 1.31 
Losses after baking/boiling, shrinkage 1.14956%83.0 11.77 9.77 0.94 0.78 
Fondant glaze in candy No. 294 (1)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 63.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  19.79 —   1.25 —   
3Paint red—  0.32 —   0.020—   
Total10.8 89.2 1009.67 900.50 63.79 56.90 
Losses 0.5%4.50 0.28 
Output10.4 89.6 1000.00 896.00 63.18 56.61 
Losses before baking/boiling, shrinkage 0.24984%89.2 2.52 2.25 0.16 0.14 
Baking/boiling 0.46%4.64 0.29 
Losses after baking/boiling, shrinkage 0.24984%89.6 2.51 2.25 0.16 0.14 
Sugar lipstick in candy No. 200, 291, 292, 294 (1,2,3,5,7)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 62.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 144.98 113.08 9.06 7.07 
3water—  57.62 —   3.60 —   
Total9.0 91.0 1008.07 917.35 63.03 57.36 
Losses 0.8%7.35 0.46 
Output9.0 91.0 1000.00 910.00 62.52 56.90 
Losses before baking/boiling, shrinkage 0.4004%91.0 4.04 3.67 0.25 0.23 
Losses after baking/boiling, shrinkage 0.4004%91.0 4.04 3.67 0.25 0.23 
Grated hazelnut kernels with sugar in candy No. 294 (1,2,3)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85168.61 168.36 0.21 0.21 
Total3.4 96.6 1011.70 977.72 1.27 1.23 
Losses 1.2%11.72 0.015
Output3.4 96.6 1000.00 966.00 1.26 1.21 
Losses before baking/boiling, shrinkage 0.59953%96.6 6.07 5.86 0.0080.007
Baking/boiling -0.04%-0.43 -0.001
Losses after baking/boiling, shrinkage 0.59953%96.6 6.07 5.86 0.0080.007
Consolidated recipe, k=1.012343
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 161.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8581.89 81.77 82.90 82.78 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 39.42 29.17 39.90 29.53 
3Chocolate glaze [Skurikhin]99.1 21.19 21.00 21.45 21.26 
4Starch syrup78.0 16.95 13.22 17.16 13.38 
5water—  3.60 —   3.65 —   
6Sign up—  3.15 —   3.19 —   
7Cognac—  1.25 —   1.27 —   
8Dried hazelnut kernel96.0 1.06 1.02 1.07 1.03 
9Powdered sugar99.850.21 0.21 0.21 0.21 
10Vanillin—  0.031—   0.032—   
11Sign up—  0.020—   0.020—   
Total168.77 146.38 170.86 148.19 
Total phase loss 3.4%4.98 
Other losses 1.2%1.81 
General losses 4.6%6.79 
Output87.6 161.40 141.40 161.40 141.40 
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).Yeswhole condensed milk with sugar the weight ratio of fat 8.5%no 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