KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №047 Cake "Relay"

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 919.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 200.00 148.00 183.84 136.04 
3№059 Cream "Charlotte" (main)75.0 200.00 150.00 183.84 137.88 
4Confiture80.0 140.00 112.00 128.69 102.95 
5No. 107 Chocolate grits89.3 43.00 38.40 39.53 35.30 
6Sign up
Total23.9 76.1 1000.00 761.33 919.20 699.82 
Output23.9 76.1 1000.00 761.33 699.82 
№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 183.84 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 77.62 65.20 
3Vanilla powder99.854.10 4.09 0.75 0.75 
4Cognac or dessert wine—  1.64 —   0.30 —   
Total25.0 75.0 1022.08 766.09 187.90 140.84 
Losses 2.1%16.09 2.96 
Output25.0 75.0 1000.00 750.00 183.84 137.88 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.97 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 
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 39.53 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 194.35 184.63 7.68 7.30 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.89 34.35 1.62 1.36 
4Vanilla powder99.855.19 5.18 0.21 0.20 
Total10.8 89.2 1015.94 906.61 40.16 35.83 
Losses 1.5%13.61 0.54 
Output10.7 89.3 1000.00 893.00 39.53 35.30 
Losses before baking/boiling, shrinkage 0.75066%89.2 7.63 6.81 0.30 0.27 
Baking/boiling 0.07%0.69 0.027
Losses after baking/boiling, shrinkage 0.75066%89.3 7.62 6.81 0.30 0.27 
№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 34.01 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 13.00 10.92 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 1.64 1.56 
4Cognac—  1.52 —   0.052—   
5Vanilla powder99.851.42 1.42 0.0480.048
Total24.5 75.5 1021.07 771.21 34.73 26.23 
Losses 2.1%16.21 0.55 
Output24.5 75.5 1000.00 755.00 34.01 25.68 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.36 0.28 
Baking/boiling -0.04%-0.39 -0.013
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.37 0.28 
№003 Biscuit basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 349.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 384.41 328.67 134.27 114.80 
3Granulated sugar99.85346.00 345.48 120.86 120.68 
4Citrus essence—  2.98 —   1.04 —   
Total33.1 66.9 1194.74 798.72 417.32 278.99 
Losses 6.1%48.72 17.02 
Output25.0 75.0 1000.00 750.00 349.30 261.97 
Losses before baking/boiling, shrinkage 3.04965%66.9 36.44 24.36 12.73 8.51 
Baking/boiling 10.86%125.83 43.95 
Losses after baking/boiling, shrinkage 3.04965%75.0 32.48 24.36 11.34 8.51 
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 129.21 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 54.38 6.53 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 14.50 3.92 
Total38.9 61.1 1164.48 711.21 150.46 91.89 
Losses 3.6%25.61 3.31 
Output31.4 68.6 1000.00 685.60 129.21 88.58 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.71 1.65 
Baking/boiling 10.92%124.84 16.13 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.41 1.65 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 30.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   8.13 —   
3Starch syrup78.0 119.29 93.05 3.66 2.85 
4Essence—  2.76 —   0.085—   
Total25.0 75.0 1182.37 887.09 36.24 27.19 
Losses 0.8%7.09 0.22 
Output12.0 88.0 1000.00 880.00 30.65 26.97 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.14 0.11 
Baking/boiling 14.74%173.61 5.32 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.12 0.11 
Consolidated recipe, k=1.03101
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 919.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85226.81 226.47 233.84 233.49 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 183.84 136.04 189.54 140.26 
3Melange27.0 161.15 43.51 166.14 44.86 
4Flour, premium85.5 134.27 114.80 138.44 118.36 
5Confiture80.0 128.69 102.95 132.68 106.14 
6Sign up84.0 92.24 77.48 95.10 79.89 
7Fresh whole milk the weight ratio of fat 3.2%12.0 54.38 6.53 56.07 6.73 
8Chicken eggs [chicken egg] [2]27.0 14.50 3.92 14.95 4.04 
9Cocoa powder [Skurikhin]95.0 9.32 8.85 9.61 9.13 
10Water—  8.13 —   8.38 —   
11Sign up78.0 3.66 2.85 3.77 2.94 
12Citrus essence—  1.04 —   1.07 —   
13Vanilla powder99.851.01 1.01 1.04 1.04 
14Cognac or dessert wine—  0.30 —   0.31 —   
15Essence—  0.085—   0.087—   
16Sign up—  0.052—   0.053—   
Total1019.47 724.41 1051.08 746.87 
Total phase loss 3.4%24.59 
Other losses 3.0%22.46 
General losses 6.3%47.05 
Output76.1 919.20 699.82 919.20 699.82 
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%; butter; 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