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
Chocolate praline for finishing → in candy No. 293 (review No. 3) → Consolidated recipe

Consolidated recipe: Chocolate praline for finishing

Chocolate praline for finishing in candy No. 293 (review No. 3)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 521.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 167.34 165.83 87.28 86.50 
Total0.9 99.1 1004.86 995.82 524.13 519.42 
Losses 0.58%5.82 3.03 
Output1.0 99.0 1000.00 990.00 516.38 
Losses before baking/boiling, shrinkage 0.29203%99.1 2.93 2.91 1.53 1.52 
Baking/boiling -0.1%-1.01 -0.53 
Losses after baking/boiling, shrinkage 0.29203%99.0 2.94 2.91 1.53 1.52 
List of recipes
Praline almond in candy No. 293 (review No. 3)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 436.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 278.44 271.48 121.64 118.60 
3Cocoa-butter [cocoa butter]100.0 175.47 175.47 76.65 76.65 
4Vanilla essence—  1.53 —   0.67 —   
Total0.92 99.081012.36 1003.03 442.25 438.18 
Losses 1.2%12.03 5.26 
Output0.9 99.1 1000.00 991.00 436.85 432.92 
Losses before baking/boiling, shrinkage 0.59986%99.086.07 6.02 2.65 2.63 
Baking/boiling 0.02%0.22 0.094
Losses after baking/boiling, shrinkage 0.59986%99.1 6.07 6.02 2.65 2.63 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 521.6 kg finished product
in kind
in solids
1Sign up99.85243.29 242.93 
2Roasted almond kernel97.5 121.64 118.60 
3Chocolate glaze [Skurikhin]99.1 87.28 86.50 
4Cocoa-butter [cocoa butter]100.0 76.65 76.65 
5Vanilla essence—  0.67 —   
Total529.53 524.67 
General losses 1.6%8.29 
Output99.0 521.60 516.38 
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

Chocolate praline for finishing (in candy No. 293 (review No. 3)) included in recipes:

№293 "Chocolate set"No. 293_3 Rosita

Recipe on Chocolate praline for finishing contained in handbooks:

calculations, forms, documents: