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 products → Cakes → Sponge cakes → Sponge-cream cakes → №011 Cake "Ring" → recipe number 2 → Consolidated recipe

Consolidated recipe: №011 Cake "Ring"

Weight 1 kg.

recipe number 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 920.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№059 Cream "Charlotte" (main)75.0 200.00 150.00 184.10 138.08 
3Chocolate glaze [Skurikhin]99.1 100.00 99.10 92.05 91.22 
Total24.0 76.0 1000.00 760.10 920.50 699.67 
Output24.0 76.0 1000.00 760.10 699.67 
List of recipes
№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 184.1 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 77.73 65.30 
3Vanilla powder99.854.10 4.09 0.75 0.75 
4Cognac or dessert wine—  1.64 —   0.30 —   
Total25.0 75.0 1022.08 766.09 188.16 141.04 
Losses 2.1%16.09 2.96 
Output25.0 75.0 1000.00 750.00 184.10 138.08 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.98 1.48 
Baking/boiling 0.06%0.62 0.11 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.97 1.48 
№004 Sponge cake "Ring" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 644.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Melange27.0 366.48 98.95 236.14 63.76 
3Flour, premium85.5 351.83 300.81 226.70 193.83 
4Potato starch80.0 14.66 11.73 9.45 7.56 
5Essence—  3.67 —   2.36 —   
Total29.5 70.5 1103.12 777.42 710.80 500.93 
Losses 6.1%47.42 30.56 
Output27.0 73.0 1000.00 730.00 644.35 470.38 
Losses before baking/boiling, shrinkage 3.04998%70.5 33.64 23.71 21.68 15.28 
Baking/boiling 3.46%36.99 23.84 
Losses after baking/boiling, shrinkage 3.04998%73.0 32.48 23.71 20.93 15.28 
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 109.38 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 46.04 5.52 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 12.28 3.31 
Total38.9 61.1 1164.48 711.21 127.37 77.79 
Losses 3.6%25.61 2.80 
Output31.4 68.6 1000.00 685.60 109.38 74.99 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.29 1.40 
Baking/boiling 10.92%124.84 13.65 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.04 1.40 
Consolidated recipe, k=1.021109
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 920.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85305.19 304.74 311.64 311.17 
2Melange27.0 236.14 63.76 241.13 65.10 
3Flour, premium85.5 226.70 193.83 231.49 197.92 
4Chocolate glaze [Skurikhin]99.1 92.05 91.22 93.99 93.15 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 77.73 65.30 79.37 66.67 
6Sign up12.0 46.04 5.52 47.01 5.64 
7Chicken eggs [chicken egg] [2]27.0 12.28 3.31 12.54 3.38 
8Potato starch80.0 9.45 7.56 9.65 7.72 
9Essence—  2.36 —   2.41 —   
10Vanilla powder99.850.75 0.75 0.77 0.77 
11Sign up—  0.30 —   0.31 —   
Total1009.00 735.99 1030.30 751.53 
Total phase loss 4.9%36.32 
Other losses 2.1%15.54 
General losses 6.9%51.86 
Output76.0 920.50 699.67 920.50 699.67 
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
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on №011 Cake "Ring" contained in handbooks:

calculations, forms, documents: