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

Consolidated recipe: №049 Cake "Molodechno"

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 624.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Jelly cake Molodechno52.0 200.00 104.00 124.96 64.98 
3Sponge cake Molodechno79.0 200.00 158.00 124.96 98.72 
4No. 001 Biscuit (main)75.0 150.00 112.50 93.72 70.29 
5No. 053 Creamy fruit cream74.1 100.00 74.10 62.48 46.30 
6Sign up
7No. 095 Blotting syrup50.0 50.00 25.00 31.24 15.62 
8№002 Fried biscuit crumb94.0 10.00 9.40 6.25 5.87 
Total30.6 69.4 1000.00 693.90 624.80 433.55 
Output30.6 69.4 1000.00 693.90 433.55 
No. 053 Creamy fruit cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 62.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Blackcurrant jam72.0 301.22 216.88 18.82 13.55 
Total25.9 74.1 1004.03 743.99 62.73 46.48 
Losses 0.4%2.99 0.19 
Output25.9 74.1 1000.00 741.00 62.48 46.30 
Losses before baking/boiling, shrinkage 0.20067%74.1 2.01 1.49 0.13 0.093
Baking/boiling 0.0%0.00 0.00 
Losses after baking/boiling, shrinkage 0.20067%74.1 2.01 1.49 0.13 0.093
Jelly cake Molodechno basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 124.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85261.20 260.81 32.64 32.59 
3Blackcurrant jam72.0 241.33 173.76 30.16 21.71 
4Starch syrup78.0 102.52 79.97 12.81 9.99 
5Cognac or dessert wine—  32.78 —   4.10 —   
6Sign up
7Citric acid (E330)98.0 2.04 2.00 0.25 0.25 
8Essence—  2.04 —   0.25 —   
Total48.0 52.0 1010.10 525.25 126.22 65.64 
Losses 1.0%5.25 0.66 
Output48.0 52.0 1000.00 520.00 124.96 64.98 
Losses before baking/boiling, shrinkage 0.49991%52.0 5.05 2.63 0.63 0.33 
Losses after baking/boiling, shrinkage 0.49991%52.0 5.05 2.63 0.63 0.33 
Sponge cake Molodechno basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 124.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85359.53 358.99 44.93 44.86 
3Rusk flour89.0 290.46 258.51 36.30 32.30 
4Flour, premium85.5 72.57 62.05 9.07 7.75 
5Essence—  3.59 —   0.45 —   
Total36.5 63.5 1325.34 841.33 165.61 105.13 
Losses 6.1%51.33 6.41 
Output21.0 79.0 1000.00 790.00 124.96 98.72 
Losses before baking/boiling, shrinkage 3.05046%63.5 40.43 25.66 5.05 3.21 
Baking/boiling 19.65%252.42 31.54 
Losses after baking/boiling, shrinkage 3.05046%79.0 32.49 25.66 4.06 3.21 
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 93.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 32.53 32.48 
3Flour, premium85.5 281.16 240.39 26.35 22.53 
4Potato starch80.0 69.42 55.54 6.51 5.20 
5Essence—  3.47 —   0.33 —   
Total37.6 62.4 1279.69 798.72 119.93 74.86 
Losses 6.1%48.72 4.57 
Output25.0 75.0 1000.00 750.00 93.72 70.29 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 3.66 2.28 
Baking/boiling 16.78%208.18 19.51 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 3.04 2.28 
№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 87.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85287.10 286.67 25.16 25.13 
3water—  149.67 —   13.12 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 109.63 81.13 9.61 7.11 
5Vanilla powder99.855.13 5.12 0.45 0.45 
6Sign up
Total25.0 75.0 1019.39 764.54 89.35 67.01 
Losses 1.9%14.54 1.27 
Output25.0 75.0 1000.00 750.00 87.65 65.74 
Losses before baking/boiling, shrinkage 0.95107%75.0 9.70 7.27 0.85 0.64 
Losses after baking/boiling, shrinkage 0.95107%75.0 9.70 7.27 0.85 0.64 
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 31.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 16.03 16.00 
3Cognac or dessert wine—  47.95 —   1.50 —   
4Essence of rum—  1.92 —   0.060—   
Total54.6 45.4 1127.32 512.30 35.22 16.00 
Losses 2.4%12.30 0.38 
Output50.0 50.0 1000.00 500.00 31.24 15.62 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.42 0.19 
Baking/boiling 9.11%101.49 3.17 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.38 0.19 
№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 6.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.75 2.74 
3Flour, premium85.5 356.18 304.53 2.23 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 10.13 6.32 
Losses 7.1%71.83 0.45 
Output6.0 94.0 1000.00 940.00 6.25 5.87 
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=1.040675
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 624.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up72.0 186.43 134.23 194.02 139.69 
2Granulated sugar99.85154.04 153.81 160.30 160.06 
3Melange27.0 133.67 36.09 139.11 37.56 
4water—  75.48 —   78.55 —   
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.86 34.32 42.53 35.72 
6Sign up85.5 37.64 32.19 39.18 33.49 
7Rusk flour89.0 36.30 32.30 37.77 33.62 
8Starch syrup78.0 12.81 9.99 13.33 10.40 
9Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 9.61 7.11 10.00 7.40 
10Potato starch80.0 7.06 5.64 7.34 5.87 
11Sign up—  5.74 —   5.97 —   
12Agar (E406)85.0 1.28 1.09 1.33 1.13 
13Essence—  1.06 —   1.10 —   
14Vanilla powder99.850.45 0.45 0.47 0.47 
15Citric acid (E330)98.0 0.25 0.25 0.27 0.26 
16Sign up—  0.060—   0.062—   
Total702.74 447.48 731.32 465.68 
Total phase loss 3.1%13.93 
Other losses 3.9%18.20 
General losses 6.9%32.13 
Output69.4 624.80 433.55 624.80 433.55 
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