KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №007 Cake "Truffle"

Weight 0.5 and 1.0 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 925.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 300.00 225.00 277.56 208.17 
3No. 095 Blotting syrup50.0 200.00 100.00 185.04 92.52 
4No. 107 Chocolate grits89.3 100.00 89.30 92.52 82.62 
5"Patterned" chocolate99.4 40.00 39.76 37.01 36.79 
Total27.4 72.6 1000.00 725.86 925.20 671.57 
Output27.4 72.6 1000.00 725.86 671.57 
№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 333.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 127.34 106.97 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 16.03 15.23 
4Cognac—  1.52 —   0.51 —   
5Vanilla powder99.851.42 1.42 0.47 0.47 
Total24.5 75.5 1021.07 771.21 340.09 256.87 
Losses 2.1%16.21 5.40 
Output24.5 75.5 1000.00 755.00 333.07 251.47 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 3.57 2.70 
Baking/boiling -0.04%-0.39 -0.13 
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 3.58 2.70 
No. 107 Chocolate grits basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 92.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 194.35 184.63 17.98 17.08 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.89 34.35 3.78 3.18 
4Vanilla powder99.855.19 5.18 0.48 0.48 
Total10.8 89.2 1015.94 906.61 93.99 83.88 
Losses 1.5%13.61 1.26 
Output10.7 89.3 1000.00 893.00 92.52 82.62 
Losses before baking/boiling, shrinkage 0.75066%89.2 7.63 6.81 0.71 0.63 
Baking/boiling 0.07%0.69 0.064
Losses after baking/boiling, shrinkage 0.75066%89.3 7.62 6.81 0.71 0.63 
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 277.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 96.34 96.20 
3Flour, premium85.5 281.16 240.39 78.04 66.72 
4Potato starch80.0 69.42 55.54 19.27 15.41 
5Essence—  3.47 —   0.96 —   
Total37.6 62.4 1279.69 798.72 355.19 221.69 
Losses 6.1%48.72 13.52 
Output25.0 75.0 1000.00 750.00 277.56 208.17 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 10.83 6.76 
Baking/boiling 16.78%208.18 57.78 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 9.02 6.76 
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 195.73 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 82.38 9.89 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 21.97 5.93 
Total38.9 61.1 1164.48 711.21 227.93 139.21 
Losses 3.6%25.61 5.01 
Output31.4 68.6 1000.00 685.60 195.73 134.19 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 4.10 2.51 
Baking/boiling 10.92%124.84 24.44 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 3.66 2.51 
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 185.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 94.94 94.80 
3Cognac or dessert wine—  47.95 —   8.87 —   
4Essence of rum—  1.92 —   0.36 —   
Total54.6 45.4 1127.32 512.30 208.60 94.80 
Losses 2.4%12.30 2.28 
Output50.0 50.0 1000.00 500.00 185.04 92.52 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 2.50 1.14 
Baking/boiling 9.11%101.49 18.78 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 2.28 1.14 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 71.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   19.02 —   
3Starch syrup78.0 119.29 93.05 8.56 6.68 
4Essence—  2.76 —   0.20 —   
Total25.0 75.0 1182.37 887.09 84.84 63.65 
Losses 0.8%7.09 0.51 
Output12.0 88.0 1000.00 880.00 71.75 63.14 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.34 0.25 
Baking/boiling 14.74%173.61 12.46 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.29 0.25 
Consolidated recipe, k=1.031156
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 925.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85371.92 371.36 383.50 382.93 
2Melange27.0 160.58 43.36 165.58 44.71 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 131.13 110.15 135.21 113.58 
4Water—  123.45 —   127.30 —   
5Fresh whole milk the weight ratio of fat 3.2%12.0 82.38 9.89 84.95 10.19 
6Sign up85.5 78.04 66.72 80.47 68.80 
7"Patterned" chocolate99.4 37.01 36.79 38.16 37.93 
8Cocoa powder [Skurikhin]95.0 34.02 32.31 35.08 33.32 
9Chicken eggs [chicken egg] [2]27.0 21.97 5.93 22.65 6.12 
10Potato starch80.0 19.27 15.41 19.87 15.89 
11Sign up—  8.87 —   9.15 —   
12Starch syrup78.0 8.56 6.68 8.83 6.88 
13Essence—  1.16 —   1.20 —   
14Vanilla powder99.850.95 0.95 0.98 0.98 
15Cognac—  0.51 —   0.52 —   
16Sign up—  0.36 —   0.37 —   
Total1080.16 699.54 1113.82 721.34 
Total phase loss 4.0%27.98 
Other losses 3.0%21.79 
General losses 6.9%49.77 
Output72.6 925.20 671.57 925.20 671.57 
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