KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №112 Cake "Berry"

Weight 0.25 kg.

recipe number 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 753.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Blotting syrup (in No. 039, 112, 113)50.0 200.00 100.00 150.76 75.38 
3Fruit filling74.0 173.00 128.02 130.41 96.50 
4Charlotte cream (in # 112, 113, 114)75.0 150.00 112.50 113.07 84.80 
5Fruit70.0 120.00 84.00 90.46 63.32 
6Sign up
7№002 Fried biscuit crumb94.0 7.00 6.58 5.28 4.96 
Total31.9 68.1 1000.00 681.10 753.80 513.41 
Output31.9 68.1 1000.00 681.10 513.41 
Charlotte cream (in # 112, 113, 114) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 113.07 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 47.74 40.10 
3Vanilla powder99.854.10 4.09 0.46 0.46 
Total24.9 75.1 1020.44 766.09 115.38 86.62 
Losses 2.1%16.09 1.82 
Output25.0 75.0 1000.00 750.00 113.07 84.80 
Losses before baking/boiling, shrinkage 1.05007%75.1 10.72 8.04 1.21 0.91 
Baking/boiling -0.1%-1.00 -0.11 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.21 0.91 
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 226.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 78.50 78.38 
3Flour, premium85.5 281.16 240.39 63.58 54.36 
4Potato starch80.0 69.42 55.54 15.70 12.56 
5Essence—  3.47 —   0.78 —   
Total37.6 62.4 1279.69 798.72 289.39 180.62 
Losses 6.1%48.72 11.02 
Output25.0 75.0 1000.00 750.00 226.14 169.60 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 8.83 5.51 
Baking/boiling 16.78%208.18 47.08 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 7.35 5.51 
Blotting syrup (in No. 039, 112, 113) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 150.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85334.01 333.51 50.36 50.28 
3Cherry syrup70.0 255.41 178.79 38.51 26.95 
Total50.0 50.0 1024.59 512.30 154.47 77.23 
Losses 2.4%12.30 1.85 
Output50.0 50.0 1000.00 500.00 150.76 75.38 
Losses before baking/boiling, shrinkage 1.20009%50.0 12.30 6.15 1.85 0.93 
Losses after baking/boiling, shrinkage 1.20009%50.0 12.30 6.15 1.85 0.93 
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 67.18 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 28.27 3.39 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 7.54 2.04 
Total38.9 61.1 1164.48 711.21 78.23 47.78 
Losses 3.6%25.61 1.72 
Output31.4 68.6 1000.00 685.60 67.18 46.06 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.41 0.86 
Baking/boiling 10.92%124.84 8.39 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.25 0.86 
Jelly with cherry syrup (in No. 39, 112, 113) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 37.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  354.80 —   13.37 —   
3Granulated sugar99.85147.81 147.59 5.57 5.56 
4Agar (E406)85.0 14.78 12.56 0.56 0.47 
Total50.0 50.0 1010.10 505.05 38.07 19.04 
Losses 1.0%5.05 0.19 
Output50.0 50.0 1000.00 500.00 37.69 18.84 
Losses before baking/boiling, shrinkage 0.49978%50.0 5.05 2.52 0.19 0.10 
Losses after baking/boiling, shrinkage 0.49978%50.0 5.05 2.52 0.19 0.10 
№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 5.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.32 2.32 
3Flour, premium85.5 356.18 304.53 1.88 1.61 
4Potato starch80.0 87.95 70.36 0.46 0.37 
5Essence—  4.40 —   0.023—   
Total37.6 62.4 1621.13 1011.83 8.55 5.34 
Losses 7.1%71.83 0.38 
Output6.0 94.0 1000.00 940.00 5.28 4.96 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.30 0.19 
Baking/boiling 33.6%525.38 2.77 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.20 0.19 
Consolidated recipe, k=1.039727
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 753.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85179.15 178.88 186.27 185.99 
2Melange27.0 134.70 36.37 140.05 37.81 
3Fruit filling74.0 130.41 96.50 135.59 100.34 
4Fruit70.0 90.46 63.32 94.05 65.83 
5water—  78.98 —   82.12 —   
6Sign up85.5 65.46 55.97 68.06 58.19 
7Cherry syrup70.0 57.08 39.95 59.34 41.54 
8Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.74 40.10 49.64 41.70 
9Fresh whole milk the weight ratio of fat 3.2%12.0 28.27 3.39 29.40 3.53 
10Potato starch80.0 16.16 12.93 16.80 13.44 
11Sign up27.0 7.54 2.04 7.84 2.12 
12Essence—  0.81 —   0.84 —   
13Agar (E406)85.0 0.56 0.47 0.58 0.49 
14Vanilla powder99.850.46 0.46 0.48 0.48 
Total837.77 530.39 871.06 551.46 
Total phase loss 3.2%16.98 
Other losses 3.8%21.07 
General losses 6.9%38.05 
Output68.1 753.80 513.41 753.80 513.41 
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