KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Cakes → Sponge cakes → Biscuit baby cakes → No. 114 Cake "Children" → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 114 Cake "Children"

Weight 0.25 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 526.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cake wetting syrup for children50.0 200.00 100.00 105.30 52.65 
3Charlotte cream (in # 112, 113, 114)75.0 200.00 150.00 105.30 78.98 
4Charlotte chocolate cream without cognac (in # 114)75.6 100.00 75.60 52.65 39.80 
Total29.9 70.1 1000.00 700.60 526.50 368.87 
Output29.9 70.1 1000.00 700.60 368.87 
List of recipes
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 105.3 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 44.46 37.35 
3Vanilla powder99.854.10 4.09 0.43 0.43 
Total24.9 75.1 1020.44 766.09 107.45 80.67 
Losses 2.1%16.09 1.69 
Output25.0 75.0 1000.00 750.00 105.30 78.98 
Losses before baking/boiling, shrinkage 1.05007%75.1 10.72 8.04 1.13 0.85 
Baking/boiling -0.1%-1.00 -0.11 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.13 0.85 
Charlotte chocolate cream without cognac (in # 114) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 52.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.84 321.59 20.16 16.93 
3Cocoa powder [Skurikhin]95.0 48.21 45.80 2.54 2.41 
4Vanilla powder99.851.42 1.42 0.0750.075
Total24.4 75.6 1020.90 772.23 53.75 40.66 
Losses 2.1%16.23 0.85 
Output24.4 75.6 1000.00 756.00 52.65 39.80 
Losses before baking/boiling, shrinkage 1.05089%75.6 10.73 8.12 0.56 0.43 
Baking/boiling -0.06%-0.56 -0.030
Losses after baking/boiling, shrinkage 1.05089%75.6 10.73 8.12 0.57 0.43 
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 263.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 91.38 91.24 
3Flour, premium85.5 281.16 240.39 74.02 63.28 
4Potato starch80.0 69.42 55.54 18.27 14.62 
5Essence—  3.47 —   0.91 —   
Total37.6 62.4 1279.69 798.72 336.88 210.26 
Losses 6.1%48.72 12.83 
Output25.0 75.0 1000.00 750.00 263.25 197.44 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 10.27 6.41 
Baking/boiling 16.78%208.18 54.80 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 8.55 6.41 
Cake wetting syrup for children basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 105.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  428.87 —   45.16 —   
3Grape juice14.0 93.85 13.14 9.88 1.38 
4Vanilla essence—  1.97 —   0.21 —   
Total50.0 50.0 1024.60 512.30 107.89 53.95 
Losses 2.4%12.30 1.30 
Output50.0 50.0 1000.00 500.00 105.30 52.65 
Losses before baking/boiling, shrinkage 1.20039%50.0 12.30 6.15 1.30 0.65 
Losses after baking/boiling, shrinkage 1.20039%50.0 12.30 6.15 1.30 0.65 
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 93.54 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 39.37 4.72 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 10.50 2.83 
Total38.9 61.1 1164.48 711.21 108.93 66.53 
Losses 3.6%25.61 2.40 
Output31.4 68.6 1000.00 685.60 93.54 64.13 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.96 1.20 
Baking/boiling 10.92%124.84 11.68 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.75 1.20 
Consolidated recipe, k=1.021327
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 526.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85203.07 202.77 207.40 207.09 
2Melange27.0 152.30 41.12 155.55 42.00 
3Flour, premium85.5 74.02 63.28 75.59 64.63 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 64.62 54.28 66.00 55.44 
5water—  45.16 —   46.12 —   
6Sign up12.0 39.37 4.72 40.21 4.83 
7Potato starch80.0 18.27 14.62 18.66 14.93 
8Chicken eggs [chicken egg] [2]27.0 10.50 2.83 10.72 2.90 
9Grape juice14.0 9.88 1.38 10.09 1.41 
10Cocoa powder [Skurikhin]95.0 2.54 2.41 2.59 2.46 
11Sign up—  0.91 —   0.93 —   
12Vanilla powder99.850.51 0.51 0.52 0.52 
13Vanilla essence—  0.21 —   0.21 —   
Total621.36 387.93 634.61 396.20 
Total phase loss 4.9%19.06 
Other losses 2.1%8.27 
General losses 6.9%27.34 
Output70.1 526.50 368.87 526.50 368.87 
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
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on No. 114 Cake "Children" contained in handbooks:

calculations, forms, documents: