KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №054 Cake "Shushan"

Weight 0.25 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 145.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0 146.00 108.04 21.24 15.72 
3No. 095 Blotting syrup50.0 146.00 73.00 21.24 10.62 
4№059 Cream "Charlotte" (main)75.0 146.00 109.50 21.24 15.93 
5No. 104 Jelly50.0 96.00 48.00 13.97 6.98 
6Sign up
Total30.4 69.6 1000.00 695.83 145.50 101.24 
Output30.4 69.6 1000.00 695.83 101.24 
№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 21.24 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 8.97 7.53 
3Vanilla powder99.854.10 4.09 0.0870.087
4Cognac or dessert wine—  1.64 —   0.035—   
Total25.0 75.0 1022.08 766.09 21.71 16.27 
Losses 2.1%16.09 0.34 
Output25.0 75.0 1000.00 750.00 21.24 15.93 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.23 0.17 
Baking/boiling 0.06%0.62 0.013
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.23 0.17 
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 61.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 21.46 21.43 
3Flour, premium85.5 281.16 240.39 17.39 14.87 
4Potato starch80.0 69.42 55.54 4.29 3.43 
5Essence—  3.47 —   0.21 —   
Total37.6 62.4 1279.69 798.72 79.13 49.39 
Losses 6.1%48.72 3.01 
Output25.0 75.0 1000.00 750.00 61.84 46.38 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 2.41 1.51 
Baking/boiling 16.78%208.18 12.87 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 2.01 1.51 
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 21.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 10.90 10.88 
3Cognac or dessert wine—  47.95 —   1.02 —   
4Essence of rum—  1.92 —   0.041—   
Total54.6 45.4 1127.32 512.30 23.95 10.88 
Losses 2.4%12.30 0.26 
Output50.0 50.0 1000.00 500.00 21.24 10.62 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.29 0.13 
Baking/boiling 9.11%101.49 2.16 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.26 0.13 
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 13.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 5.79 5.78 
3Starch syrup78.0 103.34 80.61 1.44 1.13 
4Agar (E406)85.0 10.34 8.79 0.14 0.12 
5Essence—  3.10 —   0.043—   
6Sign up
7Food paint—  1.00 —   0.014—   
Total50.0 50.0 1010.08 505.04 14.11 7.05 
Losses 1.0%5.04 0.070
Output50.0 50.0 1000.00 500.00 13.97 6.98 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0700.035
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0700.035
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 12.62 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 5.31 0.64 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 1.42 0.38 
Total38.9 61.1 1164.48 711.21 14.70 8.98 
Losses 3.6%25.61 0.32 
Output31.4 68.6 1000.00 685.60 12.62 8.65 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.26 0.16 
Baking/boiling 10.92%124.84 1.58 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.24 0.16 
№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 5.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.62 2.62 
3Flour, premium85.5 356.18 304.53 2.12 1.82 
4Potato starch80.0 87.95 70.36 0.52 0.42 
5Essence—  4.40 —   0.026—   
Total37.6 62.4 1621.13 1011.83 9.67 6.04 
Losses 7.1%71.83 0.43 
Output6.0 94.0 1000.00 940.00 5.97 5.61 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.34 0.21 
Baking/boiling 33.6%525.38 3.13 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.23 0.21 
Consolidated recipe, k=1.034564
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 145.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8548.74 48.67 50.43 50.35 
2Melange27.0 40.15 10.84 41.53 11.21 
3Fruit filling74.0 21.24 15.72 21.98 16.26 
4Flour, premium85.5 19.51 16.68 20.19 17.26 
5Water—  18.64 —   19.28 —   
6Sign up84.0 8.97 7.53 9.28 7.79 
7Fresh whole milk the weight ratio of fat 3.2%12.0 5.31 0.64 5.50 0.66 
8Potato starch80.0 4.82 3.85 4.98 3.99 
9Starch syrup78.0 1.44 1.13 1.49 1.16 
10Chicken eggs [chicken egg] [2]27.0 1.42 0.38 1.47 0.40 
11Sign up—  1.05 —   1.09 —   
12Essence—  0.28 —   0.29 —   
13Agar (E406)85.0 0.14 0.12 0.15 0.13 
14Vanilla powder99.850.0870.0870.0900.090
15Essence of rum—  0.041—   0.042—   
16Sign up98.0 0.0290.0280.0300.029
17Food paint—  0.014—   0.014—   
Total171.89 105.68 177.83 109.33 
Total phase loss 4.2%4.44 
Other losses 3.3%3.65 
General losses 7.4%8.09 
Output69.6 145.50 101.24 145.50 101.24 
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