KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №059 Cake "Michurinsky"

Weight 1 kg and more.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 13.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 095 Blotting syrup50.0 175.00 87.50 2.42 1.21 
3No. 057 Creamy cream with cocoa powder86.0 170.00 146.20 2.35 2.02 
4Fruit filling74.0 115.00 85.10 1.59 1.17 
5Fruit70.0 90.00 63.00 1.24 0.87 
6Sign up
7No. 104 Jelly50.0 50.00 25.00 0.69 0.34 
8№002 Fried biscuit crumb94.0 10.00 9.40 0.14 0.13 
Total34.4 65.6 1000.00 656.50 13.80 9.06 
Output34.4 65.6 1000.00 656.50 9.06 
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 4.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 1.44 1.43 
3Flour, premium85.5 281.16 240.39 1.16 1.00 
4Potato starch80.0 69.42 55.54 0.29 0.23 
5Essence—  3.47 —   0.014—   
Total37.6 62.4 1279.69 798.72 5.30 3.31 
Losses 6.1%48.72 0.20 
Output25.0 75.0 1000.00 750.00 4.14 3.10 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 0.16 0.10 
Baking/boiling 16.78%208.18 0.86 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 0.13 0.10 
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 2.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 1.24 1.24 
3Cognac or dessert wine—  47.95 —   0.12 —   
4Essence of rum—  1.92 —   0.005—   
Total54.6 45.4 1127.32 512.30 2.72 1.24 
Losses 2.4%12.30 0.030
Output50.0 50.0 1000.00 500.00 2.42 1.21 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.0330.015
Baking/boiling 9.11%101.49 0.25 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.0300.015
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 2.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85264.90 264.50 0.62 0.62 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 198.67 147.02 0.47 0.34 
4Cocoa powder [Skurikhin]95.0 48.02 45.62 0.11 0.11 
5Vanilla powder99.852.32 2.32 0.0050.005
6Sign up
Total13.4 86.6 1012.25 876.67 2.37 2.06 
Losses 1.9%16.67 0.039
Output14.0 86.0 1000.00 860.00 2.35 2.02 
Losses before baking/boiling, shrinkage 0.95049%86.6 9.62 8.33 0.0230.020
Baking/boiling -0.7%-7.06 -0.017
Losses after baking/boiling, shrinkage 0.95049%86.0 9.69 8.33 0.0230.020
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 0.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 0.29 0.29 
3Starch syrup78.0 103.34 80.61 0.0710.056
4Agar (E406)85.0 10.34 8.79 0.0070.006
5Essence—  3.10 —   0.002—   
6Sign up
7Food paint—  1.00 —   0.001—   
Total50.0 50.0 1010.08 505.04 0.70 0.35 
Losses 1.0%5.04 0.003
Output50.0 50.0 1000.00 500.00 0.69 0.34 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0030.002
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0030.002
№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 0.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 0.0610.061
3Flour, premium85.5 356.18 304.53 0.0490.042
4Potato starch80.0 87.95 70.36 0.0120.010
5Essence—  4.40 —   0.001—   
Total37.6 62.4 1621.13 1011.83 0.22 0.14 
Losses 7.1%71.83 0.010
Output6.0 94.0 1000.00 940.00 0.14 0.13 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.0080.005
Baking/boiling 33.6%525.38 0.072
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0050.005
Consolidated recipe, k=1.041478
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 13.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.853.02 3.02 3.15 3.14 
2Melange27.0 2.50 0.67 2.60 0.70 
3Water—  1.69 —   1.76 —   
4Fruit filling74.0 1.59 1.17 1.65 1.22 
5Fruit70.0 1.24 0.87 1.29 0.91 
6Sign up17.0 1.24 0.21 1.29 0.22 
7Flour, premium85.5 1.21 1.04 1.26 1.08 
8Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.17 0.98 1.21 1.02 
9Powdered sugar99.850.62 0.62 0.65 0.65 
10Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 0.47 0.34 0.49 0.36 
11Sign up80.0 0.30 0.24 0.31 0.25 
12Cognac or dessert wine—  0.12 —   0.12 —   
13Cocoa powder [Skurikhin]95.0 0.11 0.11 0.12 0.11 
14Starch syrup78.0 0.0710.0560.0740.058
15Essence—  0.017—   0.018—   
16Sign up85.0 0.0070.0060.0070.006
17Vanilla powder99.850.0050.0050.0060.006
18Essence of rum—  0.005—   0.005—   
19Citric acid (E330)98.0 0.0010.0010.0010.001
20Food paint—  0.001—   0.001—   
Total15.39 9.34 16.03 9.73 
Total phase loss 3.0%0.28 
Other losses 4.0%0.39 
General losses 6.9%0.67 
Output65.6 13.80 9.06 13.80 9.06 
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