Bakery 

Calculation of the output of finished products for pickled eggplants. Calculation of production recipes for the preparation of caramel and dragee

1 The indicated duration of heat treatment of various products is approximate and may vary depending on a number of factors: the age of the slaughter animal, the pomological variety of fruits and vegetables, the equipment used, the volume of the batch prepared, etc. The duration of cooking is given from the moment of boiling. The stated braising times for various products include both the braising time and the pre-cooking time of the product.

2 When boiling a ham weighing more than 5 kg, the cooking time will increase at the rate of 1 hour for each kg of additional weight.

Notes: Heat treatment of products is carried out at optimal temperature conditions of the heating medium:

1) for cooking at atmospheric pressure (vegetables, legumes, cereals, pasta and flour products, meat, poultry, fish, seafood, meat bones) - 90-100 ° С;

2) for cooking under excess pressure (beets, legumes, meat bones for broths) - 110-199 ° С;

3) for priming (potatoes, carrots, zucchini and other quickly digestible vegetables, chickens, poultry and game fillets, fish and some seafood) - 100-102 ° С;

4) for stewing (potatoes, carrots, beets, cabbage, fish, seafood, meat, poultry) - 95-100 ° С;

5) for frying in a small amount of fat (potatoes, vegetables, meat, poultry, fish, seafood, pancakes and pancakes): on the open surface of the plates - 150-180 ° С, in ovens - 150-280 ° С.

Potatoes, vegetables and products made from them (cutlets, zrazy, etc.) are fried at a temperature of 150-160 ° C until crispy crust and brought to readiness in an oven heated to 250-280 ° C, the fish is fried at a temperature of 160 ° C, the fish fried on both sides is fried in a oven heated to 250 ° C; the meat is fried on the stove until a crispy crust is formed or placed in an oven heated to a temperature of 200-250 ° C, and the meat is fried at a temperature of 150 ° C; poultry, game or rabbits are fried at a temperature of 150-160 ° C until a crust is formed, then brought to full readiness in an oven heated to 200-250 ° C;

6) for grilling - 150-350 ° С;

7) for baking after boiling, stewing or roasting (vegetables, meat, fish, seafood, cereal casseroles, pasta, etc.) - 250-300 ° C.

8) for baking (various dough products) - 160-260 ° C.

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Table 31

Consumption of salt and spices in the preparation of dishes and products

Dishes Salt, g Name of spices
ground pepper, g peppercorns, g bay leaf, g
1. Cold dishes (for 1 portion) 2-3 0,02 0,05 0,01
2. Soups (per 1000 g) 1 6-10 - 0,1 0,04
3. Vegetable dishes (cooking) for 1 liter of water - - -
4. Dishes from cereals (for 1 kg of cereals)
Buckwheat:
Loose core - - -
Viscous - - -
Millet porridge:
Crumbly - - -
Viscous - - -
Rice porrige:
Crumbly - - -
Viscous - - -
Barley porridge:
Crumbly - - -
Viscous - - -
Oatmeal viscous - - -
Semolina viscous - - -
Corn porridge:
Crumbly - - -
Viscous - - -
5. Dishes from legumes (for 1 serving of boiled beans) 3-4 - - -
6. Dishes from pasta(cooking) for 1 kg of products 30 - - -
7. Egg dishes (for 1 pc.) 0,25 - - -
8. Dishes from cottage cheese (for 1 kg) - - -
9. Fish and seafood dishes (for 1 portion) 3 0,01 - 0,01
10. Meat dishes (for 1 portion) 0,05 - 0,02
11. Dishes from poultry (for 1 portion) 3-5 0,05 - 0,02

1 The norm for laying salt in milk soups is 6 g. national characteristics the consumption rate of salt and spices in dishes and products can be changed.

__________________________________________________________________________________________________________

Table 32

Calculation of the consumption of raw materials, the output of semi-finished products and finished products from fish cutlet mass

The name of semi-finished products and finished products (the norms for laying are indicated for the following types of fish cutting: pike perch, catfish, pike (except for sea), river and lake burbot, wild boar fish, toothfish, silver carp - uncut; cod, sea bass, whiting, squam - gutted headless; grenadier - special cut) Fish size Fillet net weight, g Additional products, g Semi-finished product weight, g Losses during heat treatment,% of the weight of the semi-finished product Weight of finished products, g
large average shallow wheat bread milk or water crackers eggs
Fillet with skin, boneless Fillet without skin and bones Fillet with skin, boneless Fillet without skin and bones Fillet with skin, boneless Fillet without skin and bones
Gross weight, g Gross weight, g Waste during cold processing,% of gross weight Gross weight, g Waste during cold processing,% of gross weight Gross weight, g Waste during cold processing,% of gross weight Gross weight, g Waste during cold processing,% of gross weight Gross weight, g Waste during cold processing,% of gross weight
Fish cutlets or meatballs
From pike perch - - - - -
Also - - - - -
” - - - - -
” - - - - -
From catfish (except oceanic) 64 50 71 55 - - - - 67 52 74 57 32 9 13 5 - 57 13 50
Also - - - - -
” - - - - -
” - - - - -

Continuation of table. 32

From pike (except for sea) 70 54 80 60 - - - - 78 59 86 63 32 9 13 5 - 57 13 50
Also - - - - -
” - - - - -
” - - - - -
From cod - - - - -
Also - - - - -
” - - - - -
” - - - - -
From river and lake burbot - - - - - - 80 - - - - - 32 9 13 5 - 57 13 50
Also - - - - - - - - - - -
” - - - - - - - - - - -
” - - - - - - - - - - -
From wild boar fish - - - - - - - - - - -
Also - - - - - - - - - - -
” - - - - - - - - - - -
” - - - - - - - - - - -
From toothfish - - - - - - - - -
Also - - - - - - - - -
” - - - - - - - - -
” - - - - - - - - -
From grenadier - - - - - - - - -
Also - - - - - - - - -
” - - - - - - - - -
” - - - - - - - - -
From whiting - - - - - - - - -
Also - - - - - - - - -

Continuation of table. 32

From whiting - - - - - - - - -
Also - - - - - - - - -
From sea bass 46 30 48 34 - - - - - - - - 32 9 13 5 - 57 13 50
Also - - - - - - - - -
” - - - - - - - - -
” - - - - - - - - -
Silver carp - - - - - - - - - - -
Also - - - - - - - - - - -
” - - - - - - - - - - -
” - - - - - - - - - - -
From squam - - - - - - - - -
Also - - - - - - - - -
” - - - - - - - - -
” - - - - - - - - -
Commercial fillet cutlets or meatballs
From pike perch, pike, bream, catfish, carp or asp - - - - 35 8* - - - - - - 32 9 13 5 - 57 13 50
Also - - - - 8* - - - - - - -
” - - - - 8* - - - - - - -
” - - - - 8* - - - - - - -
From notothenia marble, unskinned - - - - 34 5* - - - - - - 32 9 13 5 - 57 13 50
Also - - - - 5* - - - - - - -
” - - - - 5* - - - - - - -
” - - - - 5* - - - - - - -

Continuation of table. 32

In the appendix of the collection of recipes on page 558 in the chapter "Potatoes, vegetables, mushrooms, fruits, berries, nuts", the requirements for the processing of raw materials are described, as well as table No. 24 of the calculation. Unlike all of the above raw materials, vegetables must be stored during autumn, winter, spring, from which their quality changes. Therefore, a recalculation is necessary depending on the season. So, for example, waste during cold processing of potatoes increases by 5% after every two months of storage, while in the recipes, waste norms are adopted, valid until October 31; at other times of the year, the gross weight should be recalculated. Net weight does not change at any time of the year.

CONSIDERATION In table 24, in column 1, we find the corresponding cooking method for potatoes, i.e. deep-fried strips, from January to February, the waste from cold processing is 35%. Further in column 5 we find losses during heat treatment - 60%.

2. 40 kg. fresh white cabbage was processed, chopped and rubbed with salt for salad. How much cabbage should you get.



4. To prepare pilaf, you need 4 kg. peeled carrots. How many carrots should be received from the warehouse in February.

5. How much waste is obtained when processing 40 kg. fresh tomatoes unpaved.

6. How many canned mushrooms are needed to get 1300 gr. champignons for salad.

7. For cooking oriental dishes You need 2400 g of fresh quince with a removed seed box. How much quince is needed for this.

8. How much waste will be obtained when processing 25 kg. wild strawberries.

9. To prepare apples baked in dough, we bought 40 kg. apples. How many apples with the seed nest removed.

10. How many peanuts do you need to buy to get 3600 g of roasted peanuts.

Gastronomic goods

The appendix of the recipe book on page 571 in the chapter "Gastronomic products" describes the types of gastronomic products and methods of their processing, provides the calculation of the consumption of raw materials and the yield of gastronomic products. A feature of the construction of table 25 is that gastronomic products do not require heat treatment; they are used mainly as a cold snack for preparing various sandwiches. Therefore, the gross weight of raw materials is given for various product yields - columns 3-10 (ranging from 15 g to 100 g). Cutting waste is shown in column 2.

For example. It is necessary to prepare 40 sandwiches with pink salmon fillets, 25 g of fish are used for the sandwich. How much gutted salmon with head should I buy?

CONSIDERATION. In column 1 we find a method for industrial and culinary cutting of pink salmon - salted salmon gutted with head, fillet (pulp), in column 8 we find the required gross weight for an output of 25-36 g. This means that 36 g of pink salmon are needed for 1 serving.

We briefly write down the conditions of the problem:

Tasks for independent solution

1. For cooking cold appetizer you need 2kg300g of salted herring (clean fillet). The enterprise has received large spicy pickled herring, how much herring needs to be processed in order to fulfill the order.

6. To prepare a cold snack, you need 1kg800g of salted gutted salmon (salmon cutting). The enterprise has received gutted Caspian salmon (salmon cutting), how much salmon needs to be processed to fulfill the order.

The purpose of the lesson: Learn to calculate recipes for caramel.

In the confectionery industry, unified recipes are used, which are one of the main technological documents. The formulations give quantitative ratios of all components of the consumed raw materials and semi-finished products. The recipes are called unified due to the fact that they are mandatory for all enterprises in the country and they summarize the experience of the entire industry for the production of one type or another. confectionery... To create recipes, certain values ​​of the main numerical indicators for raw materials, semi-finished products and finished products were adopted. In addition to the indicated data, the formulations provide for certain values ​​of the maximum permissible loss of dry matter during the production of the entire product and separately for each phase of its production.

Loss of dry matter is the ratio of the difference between the consumed and contained in the finished product or semi-finished product of the amount of dry matter to the amount consumed. Losses are expressed as a percentage or a fraction of a unit. The value of this standard periodically decreases with the improvement and technical equipment of production, new technologies, etc., with a decrease in losses, the output of finished products increases.

The relative yield of finished products is the ratio of the dry matter content in the finished product to the consumed amount of dry matter. The relative yield is expressed as a percentage or fraction of a unit.

Standardized recipes consist of two parts, which are their integral parts, and include text and a table. The recipe text contains information about the basic data characterizing the product: form, number of pieces in 1 kg, product design. In addition, the text indicates the standards of some physical and chemical indicators and their permissible deviations. These data are given both for the whole product and for the semi-finished products that make up it.

The recipe table is a unified form in which the recipe is actually given (the quantitative ratio of certain types of raw materials and semi-finished products). These data are presented in two columns: in kind and on a dry basis. All data are given in kilograms based on the production of 1 ton of finished products or intermediate semi-finished products. In the same table, a special column is provided, in which (conventionally accepted) certain values ​​of the content of dry substances in each type of raw material and semi-finished products are placed.

When using uniform unified recipes, it is possible to produce the same varieties of confectionery products at different enterprises. At operating enterprises, using unified recipes, they calculate working recipes, plan the cost, determine the need for all types of raw materials and finished semi-finished products, calculate the required production stocks of certain types of raw materials, control the correct consumption of raw materials in production and accordingly evaluate the production activities of the enterprise, workshop, shift or team ... Recipes serve as the basis for various technological and economic calculations in the design of new enterprises. For example, recipes are used to calculate the need for raw materials necessary to produce a given assortment at a projected enterprise, to calculate the area of ​​warehouses and containers for bulk storage, to calculate the need for various semi-finished products own production and, accordingly, for the selection of equipment necessary for their manufacture. When setting prices for confectionery products, a unified recipe is the main defining document.

Confectionery recipes are divided into two main groups: simple (single-phase) and complex (multi-phase).

Calculation of recipes. At confectionery factories, recipes are calculated:

In the development of new names of confectionery products, as well as in the case of a change in technology or any technological characteristics products;

· When changing the norms of losses or when changing the established values ​​of the content of dry substances in certain types of raw materials.

It is advisable to carry out such calculations using a computer. Recipes are calculated on the basis of initial data, without which it is impossible to calculate the recipe for a confectionery or semi-finished product.

The initial data includes:

· The number (ratio) of components consumed in the manufacture of the product. Moreover, for complex product technological phases of its manufacture and the ratio of components for each phase must be specified. For example, for the manufacture of glazed chocolate icing sweets, the ratio of the glaze and the body and the ratio of the components included in it must be specified. If the body of sweets consists of several candy masses, then the ratio of the components of each mass must be specified. These data for the calculation of recipes for new varieties are given by pilot production;

· Rates of dry matter loss of raw materials and semi-finished products by phases of production and for the manufacture of the entire product. They are taken according to reference literature or on the basis of available data on similar phases of technological processes of similar products in existing unified formulations;

· Planned (calculated) content of dry substances in raw materials, semi-finished products and finished product as a percentage. The content of dry substances in raw materials is taken according to reference literature or existing unified formulations.

It is rational to calculate formulations by filling out unified tables in the form given below. The entire calculation is carried out in kilograms, and the consumption of raw materials is obtained in kilograms per 1 ton of unwrapped products.

Raw materials and semi-finished products Mass fraction dry matter,% Raw material consumption, kg
For loading For 1 ton of finished products
actually in dry matter actually in dry matter
A B V G D E
Total expense
Loss of dry matter
Output

To calculate a simple recipe, no additional forms are required. The entire calculation and its result (final recipe) are obtained by filling in the column of this form only. For complex recipes, several similar forms are calculated and filled.

For each phase technological process(obtaining individual semi-finished products, processing them, combining them, etc.) are calculated and filled in a unified form similar to the calculation of a simple recipe. By combining and summing up these phase-by-phase calculations, the final recipe is obtained, first in the form of the sum of the consumption by phases (the sum of the phases), and then as the consumption of raw materials per 1 ton of finished non-wrapped products, taking into account the phase-by-phase and total maximum permissible losses of dry matter.

Calculation of simple (one-phase) recipes... For example, the calculation of the recipe for caramel "Buratino" is given.

The values ​​of all the initial data must be known before proceeding with the calculation, and they are entered in columns A, B, and C of the unified table.

Recipe 5

Caramel "Buratino"

Table 1

Raw materials and semi-finished products Raw material consumption, kg
For 1 ton of semi-finished product for 1 ton of unfinished finished product
in kind (H z) in dry matter (C s) in kind (H t) in dry matter (C t)
A B V G D E
Recipe for ready-made caramel from semi-finished products for 1 ton
Caramel mass 97,0 - - 1001,56 971,51
Vanilla essence - - - 2,0 -
Total - - - 1003,56 971,51
Loss 0.3% - - - - 2,91
Output 96,86 - - 1000,0 968,60
Semi-finished product recipe - caramel mass per 1001.56 kg
Sugar - sand 99,85 506,44 505,68 507,23 506,47
Syrup 78,00 289,53 225,83 289,97 226,18
Condensed milk 74,00 298,19 220,66 298,65 221,00
Butter 84,00 31,50 26,46 31,55 26,50
Table salt 96,5 0,19 0,18 0,19 0,18
Total expense - 1125,85 978,81 1127,59 980,33
Loss of dry matter 0.9% (P) - - 8,81 - 8,82
Output 97,0 1000,0 970,0 1001,56 971,51

The list of raw materials and finished semi-finished products is entered in column A. The content of dry substances in raw materials and finished semi-finished products is in column B (their value can be obtained by subtracting from 100% the planned moisture content of raw materials (in%)). Loss of dry matter as a percentage is entered in the corresponding line of columns A and is 1.9%. The dry matter content in the finished product, equal to 79.0%, is entered in the "Output" line of column B. The cost of loading all types of raw materials and finished semi-finished products in kind is given in kilograms and entered in column B.

For a complete calculation of a simple recipe, it is enough to fill in columns D, E, E of Table 1. The recipe is calculated in the following sequence.

1. Determine the consumption of all components for loading in dry matter С s according to the formula

where H s is the consumption of raw materials in kind, kg

for sugar: =

etc. for all types of raw materials. The obtained values ​​are entered in the corresponding lines of column G.

2. Determine the total consumption of raw materials for loading in dry matter С from according to the formula

C from = C 1 + C 2 + ... + C n, (2)

where C 1, C 2, and C p is the consumption of raw materials in dry matter.

C from = 505.68 + 225.83 + 220.66 + 26.46 + 0.18 = 978.81 kg

The result obtained is entered into the "Total consumption" line of column G of Table 1.

3. Determine the dry matter yield in 1000 kg of the finished product according to the formula (1)

The resulting value is entered into the "Output" line of column E of table 1.

4. In the line "Exit in kind" of columns D enter 1000 kg of H in

5. Calculate the total consumption of raw materials and semi-finished products in dry matter per 1 ton of finished product C and taking into account losses according to the formula

where P is the loss of dry matter,%

The resulting value is entered in the "Total consumption" line of column E of table 1.

6. Determine the amount of dry matter loss in the manufacture of 1 ton of finished products according to the formula

P = C it - C w (4)

С W - dry matter output from 1 ton of finished product, kg

P = 971.51 - 968.6 = 2.91 kg

The resulting value is entered in the line "Loss of dry matter" of column E of table 1.

7. Determine the consumption of all components in dry matter per 1 ton of finished product. For this, the conversion factor K is preliminarily set. It is defined as the ratio of the total consumption of raw materials per 1 ton of finished products to the total consumption of raw materials for loading, all in dry matter. Calculated with an accuracy of at least five significant digits according to the formula

where C it is the total consumption of raw materials in dry matter per 1 ton of finished products, kg

С from - the total consumption of raw materials in dry matter per load, kg

The consumption of each component per 1 ton of finished product in dry matter C t is calculated by the formula

C t = C z K (6)

where C s is the consumption of raw materials for loading in dry substances, kg

K- conversion factor

for sugar: C t = 505.68 = 506.47 kg

etc. for all types of raw materials.

Similarly, the dry matter consumption for all components is calculated. The correctness of the calculation is checked by comparing the sum of all the values ​​obtained with the total consumption of raw materials 805.3 kg. After that, the obtained values ​​of the consumption of dry matter are entered into the corresponding lines of column E of Table 1.

8. Determine the consumption of all components of raw materials in kind per 1 ton of finished products H m according to the formula

where C t is the consumption of raw materials in dry matter, kg

for sugar

Similarly, the consumption of raw materials in kind is calculated per 1 ton of finished products for all other components for which A is 0. For components for which A is conventionally taken as 0 (essences, alcohol, ammonium), the calculation is made according to the formula

H t = H z K (8)

where Нз - consumption for loading in kind, kg

K- conversion factor

for essence: 2.0 0.9925 = 1.98 kg

The resulting value is entered into the corresponding row of column D of table 1.

9. Determine the total consumption of raw materials in kind per 1 ton of finished products (N t. I)

H ti = 507.23 + 289.97 + 298.65 + 31.55 + 0.19 = 1127.59 kg

The result obtained is entered in the "Total consumption" line of column D of table 1. This completes the calculation of the recipe.

Calculation of complex (multiphase) formulations... For example, the calculation of the recipe for Dessertnaya caramel with apple filling is shown.

Initial data:

· Three phases of caramel preparation (forming caramel with filling, making caramel mass, making filling).

Consumption (ratio) of raw materials and semi-finished products for loading (in kg) by phases:

Planned losses of dry substances by phases (in%)

· Planned content of dry matter of all initial components and semi-finished products in finished caramel (in%).

The calculation of a complex recipe begins from the last phase of production, in this case from the phase of caramel molding. The calculation is carried out by filling in all the columns and rows of the unified table as follows (table 2).

table 2

First, columns A, B, C are filled in with the initial data.

1. Calculate the consumption of all components in dry matter per load (C 3) according to the formula (1). The consumption will be:

for caramel mass = 65.27 kg

For filling = 28.06 kg

The results obtained are entered in the corresponding lines of column G of table 2.

2. Determine the total consumption of raw materials in dry matter (C from) is determined by the formula (2)

C from = 65.27 + 28.06 = 93.33 kg

The obtained values ​​are entered in the "Total consumption" line of column G of Table 2.

3. The dry matter yield in 1000 kg (1 ton) of caramel is determined by the formula (1)

= 933.2 kg

The resulting value is entered into the "Output" line of column E.

4. In the line "Exit in kind" of columns D enter 1000 kg (H in).

5. The total consumption of raw materials in dry matter per 1 ton of caramel "Dessertnaya" Сit, taking into account losses, is determined by the formula (3)

= 936.0 kg

The resulting value is entered in the "Total consumption" line of column E of table 2.

6. The amount of dry matter loss in the manufacture of 1 ton of caramel is determined by the formula (4)

P = 936.0 - 933.2 = 2.8 kg

The resulting value is entered into the "Losses" line of column E of table 2.

7. To determine the consumption of all components in dry matter per 1 ton of caramel, find the coefficient according to the formula (5)

The dry matter consumption of each component is calculated by the formula (6). This expense will be:

for caramel mass: C t = 65.27 10.029 = 654.6 kg

for the filling: C t = 28.06 10.029 = 281.4 kg

The correctness of the calculation is checked by comparing the sum of the obtained values ​​with the total consumption of raw materials for molding.

654.6 + 281.4 = 936.0 kg

The obtained values ​​are entered in the corresponding lines of column E of table 2.

8. The consumption of each component in kind per 1 ton of caramel is determined by the formula (7).

This expense will be:

for caramel mass:

For filling:

The obtained values ​​are entered into the corresponding lines of column D of table 2.

9. Then determine the total consumption of raw materials in kind for 1 ton of caramel.

H ti = 668.0 + 335.0 = 1003.0 kg

The result obtained is entered in the "Total consumption" line of column D of table 2. This completes the calculation of the recipe for the phase of caramel molding.

Calculation of the recipe for the preparation of caramel mass. When calculating this and subsequent phases, the unified table contains not two pairs of graphs (consumption of raw materials for loading and 1 ton of caramel mass), but three. The third paragraph of the graph (consumption of raw materials per 1 ton of finished products) contains data on the consumption of the components that make up the phase (table 3), in this case, per 668.0 kg of caramel mass. This amount of mass, as calculated above, is spent on the manufacture of 1 ton of caramel.

Table 3

Raw materials and semi-finished products Mass fraction of dry substances,% (A) Raw material consumption, kg
to download for 1 ton of finished products For 668.0 kg of caramel mass (for 1 ton of caramel)
in kind (H z) in dry matter (C s) in kind (H t) in dry matter (C t) actually in dry matter
A B V G D E F L
Granulated sugar 99,85 200,0 199,7 707,98 706,92 472,93 472,22
Syrup 78,0 100,0 78,0 353,99 276,11 236,46 184,44
Citric acid 98,0 1,69 1,66 6,00 5,88 4,01 3,93
Essence 0,0 1,13 - 4,0 - 2,67 -
Total - - 279,36 1071,97 988,91 716,07 660,59
Loss 0.9% - - - - 8,91 - 5,99
Output 98,0 - - 1000,0 980,00 668,00 654,60

Graphs A, B, C tables 3 is filled with initial data on the phase of making the caramel mass.

Then the consumption of raw materials for 1 ton of caramel is determined, i.e. by 668.0 kg of caramel mass (columns G, L). For this, all the values ​​of columns D and E are sequentially multiplied by a coefficient equal to 0.6680 (668.0 / 1000.0) and the results obtained are entered in the corresponding lines of columns G and L (Table 3).

Column G Column L
707,98 0,6680 = 472,93 706,92 0,6680 = 472,22
353,99 0,6680 = 236,46 276,11 0,6680 = 184,44
6,00 0,6680 = 4,01 5,88 0,6680 = 3,93
4,00 0,6680 = 2,67 988,91 0,6680 = 660,59
1071,97 0,6680 = 716,07 8,91 0,6680 = 5,99
1000,0 0,6680 = 668,0 980,0 0,6680 = 654,6

Calculation of the recipe for the preparation of the filling.

The calculation is made according to table 4

Table 4

Raw materials and semi-finished products Mass fraction of dry substances,% (A) Raw material consumption, kg
to download for 1 ton of finished products For 335.0 kg of filling (for 1 ton of caramel)
in kind (H z) in dry matter (C s) in kind (H t) in dry matter (C t) actually in dry matter
A B V G D E F L
Granulated sugar 99,85 150,0 149,77 565,10 564,25 189,31 189,03
Syrup 78,0 75,0 58,50 282,55 220,39 94,65 73,83
Apple puree 10,0 146,0 14,60 550,0 55,0 184,25 18,42
Lactic acid 40,0 5,31 2,12 20,0 8,00 6,70 2,68
Essence 1,03 - 3,89 - 1,30 -
Total - - 224,9 1421,54 847,64 476,21 283,96
Loss 0.9% - - - - 7,64 - 2,56
Output 84,0 - - 1000,0 840,0 335,0 281,40

Columns A, B, C of Table 4 are filled with initial data on the phase of making the filling.

Columns D, E, E are calculated and filled in the same way as when calculating simple (one-phase) recipes.

Then the consumption of all components of the filling for the manufacture of 1 ton of caramel is determined, i.e. for the production of 335.0 kg of filling. For this, all the values ​​of columns D and E are sequentially multiplied by a coefficient of 0.335 (335.0 / 1000) and the results obtained are entered in the corresponding lines of columns G and L (Table 4).

Column G Column L
565.10 0.335 = 189.31 kg 564.25 0.335 = 189.03 kg
282.55 0.335 = 94.65 kg 220.39 0.335 = 73.83 kg
550.0 0.335 = 184.25 kg 55.0 0.335 = 18.42 kg
20.0 0.335 = 6.70 kg 8.0 0.335 = 2.68 kg
3.89 0.335 = 1.30 kg 847.64 0.335 = 283.96 kg
1421.54 0.335 = 476.21 kg 7.64 0.335 = 2.56 kg
1000.0 0.335 = 335.0 kg 840.0 0.335 = 281.40 kg

Calculation of the total consumption of raw materials per 1 ton of unwrapped products.

The calculation is based on the total consumption of raw materials, calculated for individual phases (tables 3 and 4) and the dry matter loss rates provided for the production of the entire product, taking into account losses during wrapping, packaging and other operations not taken into account by phases (in the manufacture of semi-finished products) ...

The calculation is made by filling out table 5. In this case, such semi-finished products as caramel mass and filling are not entered in table 5, but are fixed in the form of raw materials used for their manufacture. Columns A and B of Table 5 are filled with initial data for all types of raw materials. Columns Ж 1, Ж 2, Л 1, Л 2 are filled with data from the corresponding columns of tables 3 and 4 for the rows of all types of raw materials and the total consumption.

Table 5

Raw materials DM content,% Raw material consumption by production phases, kg Raw material consumption by the sum of phases per 1 ton of caramel, kg Total consumption of raw materials for 1 ton of caramel, kg
Caramel mass Filling
Actually In NE Actually In NE Actually In NE Actually In NE
A B F 1 L 1 F 2 L 2 About Forehead AND M
Granulated sugar 99,85 472,93 472,22 189,31 189,03 662,24 661,25 666,08 665,08
Syrup 78,0 236,46 184,44 94,65 73,83 331,11 258,27 333,04 259,77
Applesauce 10,0 - - 184,25 18,42 184,25 18,42 185,30 18,53
Lemon acid 98,0 4,01 3,93 - - 4,01 3,93 4,03 3,95
Lactic acid 40,0 - - 6,70 2,68 6,70 2,68 6,72 2,69
Essence 2,67 - 1,30 - 3,97 - 3,99 -
Total expense - 716,07 660,59 476,21 283,96 1192,28 944,55 1199,16 950,02
Loss 1.77% - - - - - - - - 16,82
Output 93,32 - - - - 1000,0 933,20 1000,0 933,20

1. In columns Ж about Л about the summarized consumption of each raw material is put down, respectively, in kind and in dry matter. So, the consumption of granulated sugar in kind will be 472.93 + 189.31 = 662.24 kg, in dry matter 472.22 + 189.03 = 661.25 kg.

The consumption of molasses in nature will be 236.46 + 94.65 = 331.11 kg, in dry matter 184.4 + 73.83 = 258.27 kg.

Essence consumption will be 2.67 + 1.30 = 3.97 kg.

2. Data for the lines "Applesauce", "Citric acid" and "Lactic acid", which are consumed in only one phase, are transferred from the corresponding columns.

3. In the line "Output" put down in kind 1000.0 kg, and in the line "in dry matter" in accordance with the specified content of 933.2 kg. The same data is used to fill in the "Exit" line in columns I and M.

4. The total cost of all raw materials in dry matter for the manufacture of 1 ton of finished unwrapped caramel, taking into account the permissible total loss of dry matter, is determined by the formula (3)

The resulting value is entered in the "Total consumption" line of column M of table 5.

5. The permissible total loss of dry matter in the manufacture of 1 ton of caramel is determined by the formula (4)

P = C it - C W = 950.02-933.20 = 16.82 kg

The resulting value is entered in the line "Loss of dry matter" column M of table 5.

6. Determine the consumption of all components in dry matter for the manufacture of 1 ton of finished caramel. The conversion factor is calculated according to the formula (5), while C from is conventionally taken as the total consumption of raw materials for all phases of production in dry substances.

The dry matter consumption of each component is calculated by the formula (6).

For granulated sugar: C t = C z K = 661.25 1.00579 = 665.08 kg;

etc. for each type of raw material.

The obtained values ​​are entered into the corresponding lines of column M of table 5.

7. The consumption of all components in kind for the manufacture of 1 ton of finished caramel is determined by the formula (7).

For granulated sugar:

etc. for each type of raw material.

Since the content of dry substances in the essence is conventionally assumed to be zero, then the consumption in kind is not produced by dry matter, but based on their consumption in kind by the sum of phases using the coefficient calculated above by formula (8).

For essence: H t = H z K = 3.97 1.00579 = 3.99 kg

The resulting value is entered into the corresponding line of column I of Table 5.

8. The total consumption of raw materials in kind for the manufacture of 1 ton of caramel is determined by summing

H ty = 666.08 + 330.04 + 185.30 + 4.03 + 6.72 + 3.99 = 1199.16 kg

The result obtained is entered in the "Total consumption" line of column I of Table 5.

The data received and entered in column I are the consumption of all types of raw materials per 1 ton of finished unwrapped caramel in kilograms.

This concludes the calculation of a complex recipe.

Typically, the weight of wrapping materials is 25-60 kg per ton of wrapped confectionery. In practice, when calculating, the consumption of all types of raw materials per 1 ton of unwrapped products is reduced by multiplying by the coefficient K, which is calculated by the formula (9)

where E is the mass of wrapping materials included in 1 ton (1000 kg) of wrapped products.

The purpose of the lesson: Learn to calculate semi-finished products of chocolate production, taking into account the average loss of dry matter. Calculate the output of cocoa butter and cocoa cake, as well as the output of cocoa liquor.

The need to calculate the mass of semi-finished products arises at enterprises that produce chocolate products not from semi-finished products, but from cocoa beans.

In this case, production consists of the following stages:

Sorting and cleaning cocoa beans

Heat treatment cocoa beans

Cocoa nibs preparation

Cocoa liquor preparation

Pressing cocoa liquor, obtaining cocoa butter

1. In the production of chocolate products, semi-finished products are: sorted raw cocoa beans, roasted cocoa beans, cocoa nibs, cocoa mass, cocoa butter, powdered sugar, cocoa cake, chocolate mass, recipe mix, filling, recipe mix for fillings.

When implementing a project for a chocolate shop, the consumption of cocoa butter and cocoa liquor should be given in terms of raw cocoa beans. To do this, the amount of cocoa butter is first determined. The output of cocoa butter from cocoa liquor is assumed to be 44%. Then the required amount of cocoa beans is determined.

Losses and waste (%) at:

Sorting cocoa beans - 1.5

Roasting or drying cocoa beans -1.5 - 6.0 (depending on the quality of the cocoa beans)

Preparation of cocoa nibs - 12.0

Preparation of grated cocoa - 0.3

For example: Determine the consumption of raw unsorted cocoa beans for the preparation of 6000 kg of Sport chocolate

Table 1 Recipe for "Sport" chocolate

1.the amount of cocoa liquor required to obtain 1266.6 kg of cocoa butter:

2.total consumption of cocoa liquor:

3.the amount of cocoa nibs:

4.number of roasted cocoa beans:

5.number of raw sorted cocoa beans

For example

1. Determine the required amount of cocoa nibs to obtain 300 kg of cocoa liquor. Moreover, M. d. DM in cocoa mass is 97.8%, and in cocoa nibs 97.6%.

First, the mass fraction of dry substances in cocoa liquor is determined

M ct =

Then the mass fraction of solids in cocoa nibs is determined, kg, taking into account losses

M kk =

The mass of cocoa nibs is determined, kg, in kind (taking into account humidity)

M ct =

The output of cocoa butter depends on its mass fraction in the cocoa mass and the mass fraction left in the cocoa cake. The latter depends on the additional processing of cocoa liquor and press efforts (it can be from 9 to 15%)

(1)

where is the mass fraction of fat in cocoa liquor,%

Mass fraction of fat in cocoa cake,%

= 47,7 %

This means that the output of cocoa cake is 52.3%.

The output of cocoa liquor per 1 ton of phase, 1 ton of semi-finished product and from 1 ton of unsorted cocoa beans is shown in the table (data of GUPP).

Table 2-The output of cocoa liquor during the processing of cocoa beans

name of raw materials Dry matter content,% Cocoa beans consumption, kg For 833 kg of cocoa liquor
For 1 t phase For 1 ton of semi-finished product
Actually In dry matter Actually In dry matter Actually In dry matter
Sorting raw cocoa beans
Raw cocoa beans 93,5 1010,10 944,44 1200,48 1122,45 1000,0 935,0
Output 93,5 1000,0 935,00 1188,48 1111,23 990,0 925,65
Roasting or drying cocoa beans
Raw sorted cocoa beans 93,5 1055,43 986,83 1188,48 1111,23 990,0 925,65
Output 97,4 1000,0 974,00 1126,06 1096,78 938,00 913,61
Cocoa nibs preparation
Roasted cocoa beans 97,4 1121,51 1092,35 1126,06 1096,78 938,0 913,61
Output 97,6 1000,0 976,00 1004,06 979,96 836,38 816,31
Cocoa vella yield from roasted cocoa beans (10.65%) 95,0 117,87 111,98 118,35 112,43 98,58 93,65
Cocoa liquor preparation
Cocoa nibs 97,6 1004,06 979,96 1004,06 979,96 836,38 816,31
Output 97,8 1000,0 978,00 1000,0 978,00 833,00 814,67

Calculation of semi-finished products must also be done in order to select equipment for processing cocoa beans (obtaining semi-finished products), as well as for storage, tempering of semi-finished products.