KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №028 Cake "Chocolate"

Weight 0.5 kg or more.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 232.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 057 Creamy cream with cocoa powder86.0 225.00 193.50 52.27 44.95 
3No. 095 Blotting syrup50.0 215.00 107.50 49.94 24.97 
4No. 101 Chocolate lipstick88.0 150.00 132.00 34.84 30.66 
5"Patterned" chocolate99.4 25.00 24.85 5.81 5.77 
6Sign up
Total25.3 74.7 1000.00 746.80 232.30 173.48 
Output25.3 74.7 1000.00 746.80 173.48 
№037а Semi-finished product crumb "Dachny" №37 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85125.26 125.07 0.29 0.29 
3Flour, premium85.5 115.63 98.86 0.27 0.23 
4Melange27.0 67.44 18.21 0.16 0.042
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 48.17 40.46 0.11 0.094
6Sign up
7Cocoa powder [Skurikhin]95.0 5.78 5.49 0.0130.013
8Ammonium carbonic (E503(i))—  3.85 —   0.009—   
9Baking soda (E500(ii))50.0 0.96 0.48 0.0020.001
10Essence—  0.96 —   0.002—   
Total24.4 75.6 1068.53 807.97 2.48 1.88 
Losses 4.7%37.97 0.088
Output23.0 77.0 1000.00 770.00 2.32 1.79 
Losses before baking/boiling, shrinkage 2.34995%75.6 25.11 18.99 0.0580.044
Baking/boiling 1.8%18.76 0.044
Losses after baking/boiling, shrinkage 2.34995%77.0 24.66 18.99 0.0570.044
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 87.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 30.24 30.19 
3Flour, premium85.5 281.16 240.39 24.49 20.94 
4Potato starch80.0 69.42 55.54 6.05 4.84 
5Essence—  3.47 —   0.30 —   
Total37.6 62.4 1279.69 798.72 111.48 69.58 
Losses 6.1%48.72 4.24 
Output25.0 75.0 1000.00 750.00 87.11 65.33 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 3.40 2.12 
Baking/boiling 16.78%208.18 18.14 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 2.83 2.12 
No. 057 Creamy cream 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 52.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85264.90 264.50 13.85 13.82 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 198.67 147.02 10.38 7.68 
4Cocoa powder [Skurikhin]95.0 48.02 45.62 2.51 2.38 
5Vanilla powder99.852.32 2.32 0.12 0.12 
6Sign up
Total13.4 86.6 1012.25 876.67 52.91 45.82 
Losses 1.9%16.67 0.87 
Output14.0 86.0 1000.00 860.00 52.27 44.95 
Losses before baking/boiling, shrinkage 0.95049%86.6 9.62 8.33 0.50 0.44 
Baking/boiling -0.7%-7.06 -0.37 
Losses after baking/boiling, shrinkage 0.95049%86.0 9.69 8.33 0.51 0.44 
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 49.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 25.63 25.59 
3Cognac or dessert wine—  47.95 —   2.39 —   
4Essence of rum—  1.92 —   0.10 —   
Total54.6 45.4 1127.32 512.30 56.30 25.59 
Losses 2.4%12.30 0.61 
Output50.0 50.0 1000.00 500.00 49.94 24.97 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.68 0.31 
Baking/boiling 9.11%101.49 5.07 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.61 0.31 
No. 101 Chocolate lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 34.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  251.50 —   8.76 —   
3Starch syrup78.0 113.18 88.28 3.94 3.08 
4Cocoa powder [Skurikhin]95.0 47.23 44.87 1.65 1.56 
5Essence—  2.62 —   0.091—   
6Sign up
Total24.1 75.9 1171.40 888.88 40.82 30.97 
Losses 1.0%8.88 0.31 
Output12.0 88.0 1000.00 880.00 34.84 30.66 
Losses before baking/boiling, shrinkage 0.49971%75.9 5.85 4.44 0.20 0.15 
Baking/boiling 13.77%160.50 5.59 
Losses after baking/boiling, shrinkage 0.49971%88.0 5.05 4.44 0.18 0.15 
No. 116 Zhzhenka basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  520.78 —   0.031—   
Total37.6 62.4 1388.75 866.67 0.0840.052
Losses 10.0%86.67 0.005
Output22.0 78.0 1000.00 780.00 0.0600.047
Losses before baking/boiling, shrinkage 5.00007%62.4 69.44 43.33 0.0040.003
Baking/boiling 19.99%263.76 0.016
Losses after baking/boiling, shrinkage 5.00007%78.0 55.56 43.33 0.0030.003
Consolidated recipe, k=1.037441
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 232.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8582.50 82.37 85.59 85.46 
2Melange27.0 50.55 13.65 52.45 14.16 
3Water—  36.98 —   38.37 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 26.07 21.90 27.05 22.72 
5Flour, premium85.5 24.76 21.17 25.69 21.96 
6Sign up99.8513.85 13.82 14.36 14.34 
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 10.38 7.68 10.77 7.97 
8Potato starch80.0 6.05 4.84 6.27 5.02 
9"Patterned" chocolate99.4 5.81 5.77 6.02 5.99 
10Cocoa powder [Skurikhin]95.0 4.17 3.96 4.33 4.11 
11Sign up78.0 3.94 3.08 4.09 3.19 
12Cognac or dessert wine—  2.48 —   2.57 —   
13Cuttings from semi-finished cakes and pastries74.0 1.57 1.16 1.63 1.20 
14Essence—  0.40 —   0.41 —   
15Vanilla powder99.850.20 0.20 0.21 0.21 
16Sign up—  0.10 —   0.10 —   
17Ammonium carbonic (E503(i))—  0.009—   0.009—   
18Baking soda (E500(ii))50.0 0.0020.0010.0020.001
Total269.82 179.61 279.92 186.34 
Total phase loss 3.4%6.13 
Other losses 3.6%6.72 
General losses 6.9%12.86 
Output74.7 232.30 173.48 232.30 173.48 
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