KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №003 Cake "Vanilla with mushroom"

Weight 1 kg or less.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 594.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 340.00 255.00 202.13 151.60 
3No. 095 Blotting syrup50.0 200.00 100.00 118.90 59.45 
4No. 023 Air96.5 60.00 57.90 35.67 34.42 
5№059 Cream "Charlotte" (main)75.0 50.00 37.50 29.72 22.29 
6Sign up
7"Patterned" chocolate99.4 2.00 1.99 1.19 1.18 
Total28.3 71.7 1000.00 716.52 594.50 425.97 
Output28.3 71.7 1000.00 716.52 425.97 
№067 Cream "Charlotte" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 202.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 77.39 65.01 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 9.74 9.26 
4Cognac—  1.52 —   0.31 —   
5Vanilla powder99.851.42 1.42 0.29 0.29 
Total24.5 75.5 1021.07 771.21 206.69 156.11 
Losses 2.1%16.21 3.28 
Output24.5 75.5 1000.00 755.00 202.43 152.83 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 2.17 1.64 
Baking/boiling -0.04%-0.39 -0.080
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 2.17 1.64 
№059 Cream "Charlotte" (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 29.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 12.55 10.54 
3Vanilla powder99.854.10 4.09 0.12 0.12 
4Cognac or dessert wine—  1.64 —   0.049—   
Total25.0 75.0 1022.08 766.09 30.38 22.77 
Losses 2.1%16.09 0.48 
Output25.0 75.0 1000.00 750.00 29.72 22.29 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.32 0.24 
Baking/boiling 0.06%0.62 0.018
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.32 0.24 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 202.13 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 70.16 70.06 
3Flour, premium85.5 281.16 240.39 56.83 48.59 
4Potato starch80.0 69.42 55.54 14.03 11.23 
5Essence—  3.47 —   0.70 —   
Total37.6 62.4 1279.69 798.72 258.66 161.45 
Losses 6.1%48.72 9.85 
Output25.0 75.0 1000.00 750.00 202.13 151.60 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 7.89 4.92 
Baking/boiling 16.78%208.18 42.08 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 6.57 4.92 
No. 060 Charlotte syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 136.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 57.50 6.90 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 15.33 4.14 
Total38.9 61.1 1164.48 711.21 159.09 97.16 
Losses 3.6%25.61 3.50 
Output31.4 68.6 1000.00 685.60 136.62 93.67 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.86 1.75 
Baking/boiling 10.92%124.84 17.06 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.55 1.75 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 118.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 61.00 60.91 
3Cognac or dessert wine—  47.95 —   5.70 —   
4Essence of rum—  1.92 —   0.23 —   
Total54.6 45.4 1127.32 512.30 134.04 60.91 
Losses 2.4%12.30 1.46 
Output50.0 50.0 1000.00 500.00 118.90 59.45 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.61 0.73 
Baking/boiling 9.11%101.49 12.07 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.46 0.73 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 35.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 12.86 1.54 
3Vanilla powder99.857.21 7.20 0.26 0.26 
Total24.0 76.0 1329.19 1010.46 47.41 36.04 
Losses 4.5%45.46 1.62 
Output3.5 96.5 1000.00 965.00 35.67 34.42 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 1.07 0.81 
Baking/boiling 21.22%275.73 9.84 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.84 0.81 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.96 1.96 
3Flour, premium85.5 356.18 304.53 1.59 1.36 
4Potato starch80.0 87.95 70.36 0.39 0.31 
5Essence—  4.40 —   0.020—   
Total37.6 62.4 1621.13 1011.83 7.23 4.51 
Losses 7.1%71.83 0.32 
Output6.0 94.0 1000.00 940.00 4.46 4.19 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.26 0.16 
Baking/boiling 33.6%525.38 2.34 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.17 0.16 
Consolidated recipe, k=1.024773
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 594.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85253.67 253.29 259.96 259.57 
2Melange27.0 120.21 32.46 123.18 33.26 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 89.94 75.55 92.17 77.43 
4Water—  67.10 —   68.77 —   
5Flour, premium85.5 58.42 49.95 59.87 51.19 
6Sign up12.0 57.50 6.90 58.93 7.07 
7Chicken eggs [chicken egg] [2]27.0 15.33 4.14 15.71 4.24 
8Potato starch80.0 14.42 11.54 14.78 11.83 
9Raw egg white12.0 12.86 1.54 13.18 1.58 
10Cocoa powder [Skurikhin]95.0 9.74 9.26 9.99 9.49 
11Sign up—  5.75 —   5.89 —   
12"Patterned" chocolate99.4 1.19 1.18 1.22 1.21 
13Essence—  0.72 —   0.74 —   
14Vanilla powder99.850.67 0.67 0.68 0.68 
15Cognac—  0.31 —   0.32 —   
16Sign up—  0.23 —   0.23 —   
Total708.08 446.48 725.62 457.54 
Total phase loss 4.6%20.51 
Other losses 2.4%11.06 
General losses 6.9%31.57 
Output71.7 594.50 425.97 594.50 425.97 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno 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).Yesfresh whole milk the weight ratio of fat 3.2%; butterno 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