KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №026 Cake "Noorus" (Youth)

Weight 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 623.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№047 Cream cream "New"75.0 240.00 180.00 149.62 112.21 
3No. 095 Blotting syrup50.0 200.00 100.00 124.68 62.34 
4Roasted kernels97.5 100.00 97.50 62.34 60.78 
5No. 104 Jelly50.0 35.00 17.50 21.82 10.91 
6Sign up
7№002 Fried biscuit crumb94.0 10.00 9.40 6.23 5.86 
Total27.7 72.3 1000.00 722.65 623.40 450.50 
Output27.7 72.3 1000.00 722.65 450.50 
No. 007 Sponge cake with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 249.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 85.78 85.66 
3Flour, premium85.5 278.65 238.25 69.48 59.41 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 14.30 13.58 
5Potato starch80.0 22.93 18.34 5.72 4.57 
Total36.6 63.4 1276.30 809.37 318.26 201.83 
Losses 6.1%49.37 12.31 
Output24.0 76.0 1000.00 760.00 249.36 189.51 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 9.71 6.16 
Baking/boiling 16.56%204.89 51.09 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 8.10 6.16 
№047 Cream cream "New" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 149.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85287.10 286.67 42.95 42.89 
3water—  149.67 —   22.39 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 109.63 81.13 16.40 12.14 
5Vanilla powder99.855.13 5.12 0.77 0.77 
6Sign up
Total25.0 75.0 1019.39 764.54 152.52 114.39 
Losses 1.9%14.54 2.18 
Output25.0 75.0 1000.00 750.00 149.62 112.21 
Losses before baking/boiling, shrinkage 0.95107%75.0 9.70 7.27 1.45 1.09 
Losses after baking/boiling, shrinkage 0.95107%75.0 9.70 7.27 1.45 1.09 
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 124.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 63.97 63.87 
3Cognac or dessert wine—  47.95 —   5.98 —   
4Essence of rum—  1.92 —   0.24 —   
Total54.6 45.4 1127.32 512.30 140.55 63.87 
Losses 2.4%12.30 1.53 
Output50.0 50.0 1000.00 500.00 124.68 62.34 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.69 0.77 
Baking/boiling 9.11%101.49 12.65 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.53 0.77 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 21.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 9.04 9.02 
3Starch syrup78.0 103.34 80.61 2.25 1.76 
4Agar (E406)85.0 10.34 8.79 0.23 0.19 
5Essence—  3.10 —   0.068—   
6Sign up
7Food paint—  1.00 —   0.022—   
Total50.0 50.0 1010.08 505.04 22.04 11.02 
Losses 1.0%5.04 0.11 
Output50.0 50.0 1000.00 500.00 21.82 10.91 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.11 0.055
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.11 0.055
№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 6.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.74 2.74 
3Flour, premium85.5 356.18 304.53 2.22 1.90 
4Potato starch80.0 87.95 70.36 0.55 0.44 
5Essence—  4.40 —   0.027—   
Total37.6 62.4 1621.13 1011.83 10.11 6.31 
Losses 7.1%71.83 0.45 
Output6.0 94.0 1000.00 940.00 6.23 5.86 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.36 0.22 
Baking/boiling 33.6%525.38 3.28 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.24 0.22 
Consolidated recipe, k=1.035988
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 623.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85204.49 204.18 211.85 211.53 
2Melange27.0 147.54 39.84 152.85 41.27 
3water—  103.15 —   106.86 —   
4Flour, premium85.5 71.70 61.31 74.29 63.51 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 69.75 58.59 72.26 60.70 
6Sign up97.5 62.34 60.78 64.58 62.97 
7Cocoa powder [Skurikhin]95.0 23.65 22.47 24.50 23.28 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 16.40 12.14 16.99 12.57 
9Potato starch80.0 6.27 5.01 6.49 5.19 
10Cognac or dessert wine—  6.22 —   6.45 —   
11Sign up78.0 2.25 1.76 2.34 1.82 
12Vanilla powder99.850.77 0.77 0.80 0.79 
13Essence of rum—  0.24 —   0.25 —   
14Agar (E406)85.0 0.23 0.19 0.23 0.20 
15Essence—  0.10 —   0.10 —   
16Sign up98.0 0.0450.0440.0470.046
17Food paint—  0.022—   0.023—   
Total715.17 467.08 740.90 483.89 
Total phase loss 3.5%16.58 
Other losses 3.5%16.81 
General losses 6.9%33.39 
Output72.3 623.40 450.50 623.40 450.50 
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.Yesmelangeno 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