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

Weight 1 kg and more.

recipe number 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 25.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 095 Blotting syrup50.0 175.00 87.50 4.50 2.25 
3№067 Cream "Charlotte" chocolate75.5 170.00 128.35 4.37 3.30 
4Fruit filling74.0 115.00 85.10 2.96 2.19 
5Fruit70.0 90.00 63.00 2.31 1.62 
6Sign up
7No. 104 Jelly50.0 50.00 25.00 1.28 0.64 
8№002 Fried biscuit crumb94.0 10.00 9.40 0.26 0.24 
Total36.1 63.9 1000.00 638.65 25.70 16.41 
Output36.1 63.9 1000.00 638.65 16.41 
№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 4.37 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 1.67 1.40 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 0.21 0.20 
4Cognac—  1.52 —   0.007—   
5Vanilla powder99.851.42 1.42 0.0060.006
Total24.5 75.5 1021.07 771.21 4.46 3.37 
Losses 2.1%16.21 0.071
Output24.5 75.5 1000.00 755.00 4.37 3.30 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.0470.035
Baking/boiling -0.04%-0.39 -0.002
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.0470.035
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 7.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 2.68 2.67 
3Flour, premium85.5 281.16 240.39 2.17 1.85 
4Potato starch80.0 69.42 55.54 0.54 0.43 
5Essence—  3.47 —   0.027—   
Total37.6 62.4 1279.69 798.72 9.87 6.16 
Losses 6.1%48.72 0.38 
Output25.0 75.0 1000.00 750.00 7.71 5.78 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 0.30 0.19 
Baking/boiling 16.78%208.18 1.61 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 0.25 0.19 
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 4.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 2.31 2.30 
3Cognac or dessert wine—  47.95 —   0.22 —   
4Essence of rum—  1.92 —   0.009—   
Total54.6 45.4 1127.32 512.30 5.07 2.30 
Losses 2.4%12.30 0.055
Output50.0 50.0 1000.00 500.00 4.50 2.25 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.0610.028
Baking/boiling 9.11%101.49 0.46 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.0550.028
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 2.57 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 1.08 0.13 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 0.29 0.078
Total38.9 61.1 1164.48 711.21 2.99 1.83 
Losses 3.6%25.61 0.066
Output31.4 68.6 1000.00 685.60 2.57 1.76 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.0540.033
Baking/boiling 10.92%124.84 0.32 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.0480.033
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 1.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 0.53 0.53 
3Starch syrup78.0 103.34 80.61 0.13 0.10 
4Agar (E406)85.0 10.34 8.79 0.0130.011
5Essence—  3.10 —   0.004—   
6Sign up
7Food paint—  1.00 —   0.001—   
Total50.0 50.0 1010.08 505.04 1.30 0.65 
Losses 1.0%5.04 0.006
Output50.0 50.0 1000.00 500.00 1.28 0.64 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0060.003
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0060.003
№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 0.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 0.11 0.11 
3Flour, premium85.5 356.18 304.53 0.0920.078
4Potato starch80.0 87.95 70.36 0.0230.018
5Essence—  4.40 —   0.001—   
Total37.6 62.4 1621.13 1011.83 0.42 0.26 
Losses 7.1%71.83 0.018
Output6.0 94.0 1000.00 940.00 0.26 0.24 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.0150.009
Baking/boiling 33.6%525.38 0.14 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0100.009
Consolidated recipe, k=1.036694
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 25.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.857.25 7.24 7.52 7.50 
2Melange27.0 4.65 1.26 4.82 1.30 
3Water—  3.15 —   3.27 —   
4Fruit filling74.0 2.96 2.19 3.06 2.27 
5Fruit70.0 2.31 1.62 2.40 1.68 
6Sign up17.0 2.31 0.39 2.40 0.41 
7Flour, premium85.5 2.26 1.93 2.34 2.00 
8Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.67 1.40 1.73 1.45 
9Fresh whole milk the weight ratio of fat 3.2%12.0 1.08 0.13 1.12 0.13 
10Potato starch80.0 0.56 0.45 0.58 0.46 
11Sign up27.0 0.29 0.0780.30 0.081
12Cognac or dessert wine—  0.22 —   0.22 —   
13Cocoa powder [Skurikhin]95.0 0.21 0.20 0.22 0.21 
14Starch syrup78.0 0.13 0.10 0.14 0.11 
15Essence—  0.032—   0.033—   
16Sign up85.0 0.0130.0110.0140.012
17Essence of rum—  0.009—   0.009—   
18Cognac—  0.007—   0.007—   
19Vanilla powder99.850.0060.0060.0060.006
20Citric acid (E330)98.0 0.0030.0030.0030.003
21Sign up—  0.001—   0.001—   
Total29.12 17.01 30.18 17.63 
Total phase loss 3.5%0.59 
Other losses 3.5%0.62 
General losses 6.9%1.22 
Output63.9 25.70 16.41 25.70 16.41 
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