KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №005 Cake "Fairy Tale"

Weight 0.5 kg and 1 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 340.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 095 Blotting syrup50.0 200.00 100.00 68.10 34.05 
3№059 Cream "Charlotte" (main)75.0 200.00 150.00 68.10 51.08 
4№067 Cream "Charlotte" chocolate75.5 200.00 151.00 68.10 51.42 
5Fruit70.0 30.00 21.00 10.22 7.15 
6Sign up
Total29.9 70.1 1000.00 701.40 340.50 238.83 
Output29.9 70.1 1000.00 701.40 238.83 
№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 68.1 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 28.75 24.15 
3Vanilla powder99.854.10 4.09 0.28 0.28 
4Cognac or dessert wine—  1.64 —   0.11 —   
Total25.0 75.0 1022.08 766.09 69.60 52.17 
Losses 2.1%16.09 1.10 
Output25.0 75.0 1000.00 750.00 68.10 51.08 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.73 0.55 
Baking/boiling 0.06%0.62 0.042
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.73 0.55 
№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 68.1 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 26.04 21.87 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 3.28 3.11 
4Cognac—  1.52 —   0.10 —   
5Vanilla powder99.851.42 1.42 0.10 0.10 
Total24.5 75.5 1021.07 771.21 69.53 52.52 
Losses 2.1%16.21 1.10 
Output24.5 75.5 1000.00 755.00 68.10 51.42 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.73 0.55 
Baking/boiling -0.04%-0.39 -0.027
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.73 0.55 
Sponge crumbs fried with cocoa basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 107.84 102.45 0.37 0.35 
Total23.3 76.7 1237.23 949.49 4.21 3.23 
Losses 1.0%9.49 0.032
Output6.0 94.0 1000.00 940.00 3.40 3.20 
Losses before baking/boiling, shrinkage 0.49977%76.7 6.18 4.75 0.0210.016
Baking/boiling 18.36%226.00 0.77 
Losses after baking/boiling, shrinkage 0.49977%94.0 5.05 4.75 0.0170.016
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 126.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 43.88 43.82 
3Flour, premium85.5 281.16 240.39 35.55 30.39 
4Potato starch80.0 69.42 55.54 8.78 7.02 
5Essence—  3.47 —   0.44 —   
Total37.6 62.4 1279.69 798.72 161.79 100.98 
Losses 6.1%48.72 6.16 
Output25.0 75.0 1000.00 750.00 126.43 94.82 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 4.93 3.08 
Baking/boiling 16.78%208.18 26.32 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 4.11 3.08 
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 80.48 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 33.87 4.06 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 9.03 2.44 
Total38.9 61.1 1164.48 711.21 93.72 57.24 
Losses 3.6%25.61 2.06 
Output31.4 68.6 1000.00 685.60 80.48 55.18 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.69 1.03 
Baking/boiling 10.92%124.84 10.05 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.50 1.03 
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 68.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 34.94 34.89 
3Cognac or dessert wine—  47.95 —   3.27 —   
4Essence of rum—  1.92 —   0.13 —   
Total54.6 45.4 1127.32 512.30 76.77 34.89 
Losses 2.4%12.30 0.84 
Output50.0 50.0 1000.00 500.00 68.10 34.05 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.92 0.42 
Baking/boiling 9.11%101.49 6.91 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.84 0.42 
Consolidated recipe, k=1.025631
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 340.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85129.63 129.44 132.96 132.76 
2Melange27.0 73.14 19.75 75.02 20.25 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 54.79 46.02 56.19 47.20 
4Water—  38.43 —   39.42 —   
5Flour, premium85.5 35.55 30.39 36.46 31.17 
6Sign up12.0 33.87 4.06 34.74 4.17 
7Fruit70.0 10.22 7.15 10.48 7.33 
8Chicken eggs [chicken egg] [2]27.0 9.03 2.44 9.26 2.50 
9Potato starch80.0 8.78 7.02 9.00 7.20 
10Cocoa powder [Skurikhin]95.0 3.65 3.46 3.74 3.55 
11Sign up—  3.38 —   3.46 —   
12Essence—  0.44 —   0.45 —   
13Vanilla powder99.850.38 0.38 0.39 0.38 
14Essence of rum—  0.13 —   0.13 —   
15Cognac—  0.10 —   0.11 —   
Total401.51 250.12 411.81 256.53 
Total phase loss 4.5%11.29 
Other losses 2.5%6.41 
General losses 6.9%17.70 
Output70.1 340.50 238.83 340.50 238.83 
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