KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №102 Cake "Nut"

Weight 0.4 kg.

recipe number 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 946.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 206.00 181.28 195.04 171.64 
3No. 095 Blotting syrup50.0 142.00 71.00 134.45 67.22 
4№072 Cream "Charlotte" creamy nut75.4 125.00 94.25 118.35 89.24 
5Fruit70.0 100.00 70.00 94.68 66.28 
6Sign up
Total25.2 74.8 1000.00 748.48 946.80 708.66 
Output25.2 74.8 1000.00 748.48 708.66 
№072 Cream "Charlotte" creamy nut basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 118.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 369.67 310.52 43.75 36.75 
3Walnut kernel (raw)94.0 50.62 47.58 5.99 5.63 
4Vanilla powder99.853.59 3.58 0.42 0.42 
5Cognac or dessert wine—  1.43 —   0.17 —   
Total24.6 75.4 1021.11 770.17 120.85 91.15 
Losses 2.1%16.17 1.91 
Output24.6 75.4 1000.00 754.00 118.35 89.24 
Losses before baking/boiling, shrinkage 1.04981%75.4 10.72 8.09 1.27 0.96 
Baking/boiling -0.03%-0.33 -0.039
Losses after baking/boiling, shrinkage 1.04981%75.4 10.72 8.09 1.27 0.96 
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 355.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 123.24 123.06 
3Flour, premium85.5 281.16 240.39 99.83 85.35 
4Potato starch80.0 69.42 55.54 24.65 19.72 
5Essence—  3.47 —   1.23 —   
Total37.6 62.4 1279.69 798.72 454.35 283.59 
Losses 6.1%48.72 17.30 
Output25.0 75.0 1000.00 750.00 355.05 266.29 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 13.86 8.65 
Baking/boiling 16.78%208.18 73.91 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 11.53 8.65 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 195.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   51.70 —   
3Starch syrup78.0 119.29 93.05 23.27 18.15 
4Essence—  2.76 —   0.54 —   
Total25.0 75.0 1182.37 887.09 230.61 173.02 
Losses 0.8%7.09 1.38 
Output12.0 88.0 1000.00 880.00 195.04 171.64 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.92 0.69 
Baking/boiling 14.74%173.61 33.86 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.79 0.69 
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 134.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 68.98 68.88 
3Cognac or dessert wine—  47.95 —   6.45 —   
4Essence of rum—  1.92 —   0.26 —   
Total54.6 45.4 1127.32 512.30 151.56 68.88 
Losses 2.4%12.30 1.65 
Output50.0 50.0 1000.00 500.00 134.45 67.22 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.82 0.83 
Baking/boiling 9.11%101.49 13.64 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.65 0.83 
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 70.51 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 29.68 3.56 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 7.91 2.14 
Total38.9 61.1 1164.48 711.21 82.11 50.15 
Losses 3.6%25.61 1.81 
Output31.4 68.6 1000.00 685.60 70.51 48.34 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.48 0.90 
Baking/boiling 10.92%124.84 8.80 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.32 0.90 
Consolidated recipe, k=1.038851
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 946.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85391.84 391.26 407.07 406.46 
2Melange27.0 205.41 55.46 213.39 57.61 
3Water—  127.58 —   132.54 —   
4Flour, premium85.5 99.83 85.35 103.70 88.67 
5Fruit70.0 94.68 66.28 98.36 68.85 
6Sign up97.5 49.23 48.00 51.15 49.87 
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 43.75 36.75 45.45 38.18 
8Fresh whole milk the weight ratio of fat 3.2%12.0 29.68 3.56 30.83 3.70 
9Potato starch80.0 24.65 19.72 25.61 20.48 
10Starch syrup78.0 23.27 18.15 24.17 18.85 
11Sign up27.0 7.91 2.14 8.22 2.22 
12Cognac or dessert wine—  6.62 —   6.87 —   
13Walnut kernel (raw)94.0 5.99 5.63 6.22 5.85 
14Essence—  1.77 —   1.84 —   
15Vanilla powder99.850.42 0.42 0.44 0.44 
16Sign up—  0.26 —   0.27 —   
Total1112.89 732.72 1156.12 761.18 
Total phase loss 3.3%24.05 
Other losses 3.7%28.47 
General losses 6.9%52.52 
Output74.8 946.80 708.66 946.80 708.66 
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