KondiDoc: технологические расчеты в кондитерском производстве
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Candy body # 290 → Recipe No. 1 → Consolidated recipe

Consolidated recipe Candy body # 290

Candy body # 290 Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 66.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85350.12 349.59 23.35 23.32 
3Coffee extract3.0 144.00 4.32 9.60 0.29 
4Cognac—  61.69 —   4.11 —   
5Dried almond kernel96.0 40.70 39.07 2.71 2.61 
6Sign up
Total30.0 70.0 1213.67 849.53 80.95 56.66 
Losses 2.3%19.53 1.30 
Output17.0 83.0 1000.00 830.00 55.36 
Losses before baking/boiling, shrinkage 1.14945%70.0 13.95 9.76 0.93 0.65 
Baking/boiling 15.67%187.95 12.54 
Losses after baking/boiling, shrinkage 1.14945%83.0 11.76 9.76 0.78 0.65 
List of recipes
Coffee extract in candy No. 290
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted coffee98.0 357.10 349.96 3.43 3.36 
Total with sanitary waste73.9 26.1 1341.23 349.96 12.88 3.36 
1Sign up
Total without sanitary waste97.0 3.0 1021.93 30.66 9.82 0.29 
Losses 2.1%0.66 0.006
Output97.0 3.0 1000.00 30.00 9.60 0.29 
Losses before baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.11 0.003
Losses after baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.11 0.003
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 66.7 kg finished product
in kind
in solids
1Sign up74.0 41.15 30.45 
2Granulated sugar99.8523.35 23.32 
3water—  9.45 —   
4Cognac—  4.11 —   
5Roasted coffee98.0 3.43 3.36 
6Sign up96.0 2.71 2.61 
7Vanillin—  0.014—   
Total with sanitary waste84.23 59.74 
1Sign up100.0 3.07 3.07 
Total without sanitary waste81.16 56.67 
General losses 2.3%1.31 
Output83.0 66.70 55.36 
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