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
All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 049 Creamy coffee cream → basic recipe → Consolidated recipe

Consolidated recipe: No. 049 Creamy coffee cream

No. 049 Creamy coffee cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 670.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85202.18 201.88 135.48 135.28 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 202.18 149.61 135.48 100.26 
4No. 071 Coffee syrup68.0 101.09 68.74 67.74 46.06 
5Vanilla powder99.855.05 5.04 3.38 3.38 
6Sign up
Total16.6 83.4 1019.31 849.84 683.04 569.48 
Losses 1.9%16.14 10.82 
Output16.6 83.4 1000.00 833.70 558.66 
Losses before baking/boiling, shrinkage 0.94977%83.4 9.68 8.07 6.49 5.41 
Baking/boiling -0.01%-0.053-0.035
Losses after baking/boiling, shrinkage 0.94977%83.4 9.68 8.07 6.49 5.41 
List of recipes
No. 071 Coffee syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 67.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  325.14 —   22.03 —   
3Natural roasted coffee96.0 43.72 41.97 2.96 2.84 
Total32.0 68.0 1024.60 696.73 69.41 47.20 
Losses 2.4%16.73 1.13 
Output32.0 68.0 1000.00 680.00 67.74 46.06 
Losses before baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.83 0.57 
Losses after baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.83 0.57 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 670.1 kg finished product
in kind
in solids
1Sign up84.0 338.70 284.50 
2Powdered sugar99.85135.48 135.28 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 135.48 100.26 
4Granulated sugar99.8544.42 44.35 
5water—  22.03 —   
6Sign up99.853.38 3.38 
7Natural roasted coffee96.0 2.96 2.84 
8Cognac or dessert wine—  2.26 —   
Total684.71 570.61 
General losses 2.1%11.95 
Output83.4 670.10 558.66 
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).Yesbutter; whole 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
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

No. 049 Creamy coffee cream (basic recipe) included in recipes:

№002 Cake "Coffee"recipe number 2
Cake Coffee aroma [Pavlovsky Posad]Recipe No. 1

Recipe on No. 049 Creamy coffee cream contained in handbooks:

calculations, forms, documents: