KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №058 "Biscuit-fruit" cake

Weight 2 kg or less.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 382.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 300.00 225.00 114.66 86.00 
3No. 095 Blotting syrup50.0 130.00 65.00 49.69 24.84 
4Fruit70.0 125.00 87.50 47.78 33.44 
5No. 104 Jelly50.0 75.00 37.50 28.66 14.33 
6Sign up
Total30.9 69.1 1000.00 690.80 382.20 264.02 
Output30.9 69.1 1000.00 690.80 264.02 
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 114.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 39.80 39.74 
3Flour, premium85.5 281.16 240.39 32.24 27.56 
4Potato starch80.0 69.42 55.54 7.96 6.37 
5Essence—  3.47 —   0.40 —   
Total37.6 62.4 1279.69 798.72 146.73 91.58 
Losses 6.1%48.72 5.59 
Output25.0 75.0 1000.00 750.00 114.66 86.00 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 4.48 2.79 
Baking/boiling 16.78%208.18 23.87 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 3.72 2.79 
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 49.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 25.49 25.45 
3Cognac or dessert wine—  47.95 —   2.38 —   
4Essence of rum—  1.92 —   0.10 —   
Total54.6 45.4 1127.32 512.30 56.01 25.45 
Losses 2.4%12.30 0.61 
Output50.0 50.0 1000.00 500.00 49.69 24.84 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.67 0.31 
Baking/boiling 9.11%101.49 5.04 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.61 0.31 
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 28.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 11.87 11.86 
3Starch syrup78.0 103.34 80.61 2.96 2.31 
4Agar (E406)85.0 10.34 8.79 0.30 0.25 
5Essence—  3.10 —   0.089—   
6Sign up
7Food paint—  1.00 —   0.029—   
Total50.0 50.0 1010.08 505.04 28.95 14.48 
Losses 1.0%5.04 0.14 
Output50.0 50.0 1000.00 500.00 28.66 14.33 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.14 0.072
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.14 0.072
№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 3.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.68 1.68 
3Flour, premium85.5 356.18 304.53 1.36 1.16 
4Potato starch80.0 87.95 70.36 0.34 0.27 
5Essence—  4.40 —   0.017—   
Total37.6 62.4 1621.13 1011.83 6.20 3.87 
Losses 7.1%71.83 0.27 
Output6.0 94.0 1000.00 940.00 3.82 3.59 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.22 0.14 
Baking/boiling 33.6%525.38 2.01 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.15 0.14 
Consolidated recipe, k=1.053512
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 382.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up74.0 137.59 101.82 144.95 107.27 
2Granulated sugar99.8578.85 78.73 83.07 82.94 
3Melange27.0 69.14 18.67 72.83 19.67 
4Fruit70.0 47.78 33.44 50.33 35.23 
5Water—  41.69 —   43.92 —   
6Sign up85.5 33.60 28.73 35.40 30.26 
7Potato starch80.0 8.30 6.64 8.74 6.99 
8Starch syrup78.0 2.96 2.31 3.12 2.43 
9Cognac or dessert wine—  2.38 —   2.51 —   
10Essence—  0.50 —   0.53 —   
11Sign up85.0 0.30 0.25 0.31 0.27 
12Essence of rum—  0.10 —   0.10 —   
13Citric acid (E330)98.0 0.0590.0580.0620.061
14Food paint—  0.029—   0.030—   
Total423.26 270.64 445.91 285.12 
Total phase loss 2.4%6.62 
Other losses 5.1%14.48 
General losses 7.4%21.10 
Output69.1 382.20 264.02 382.20 264.02 
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).no datano 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