KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №124 "Sandy-chocolate" cake

Weight 1 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 226 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 300.00 297.30 67.80 67.19 
3№105 Souffle76.0 300.00 228.00 67.80 51.53 
Total9.7 90.3 1000.00 903.30 226.00 204.15 
Output9.7 90.3 1000.00 903.30 204.15 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 67.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 15.34 12.89 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 7.47 5.53 
4Raw egg white12.0 64.25 7.71 4.36 0.52 
5Citric acid (E330)98.0 3.80 3.72 0.26 0.25 
6Sign up
Total24.2 75.8 1017.72 771.57 69.00 52.31 
Losses 1.5%11.57 0.78 
Output24.0 76.0 1000.00 760.00 67.80 51.53 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 0.52 0.39 
Baking/boiling 0.24%2.47 0.17 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 0.52 0.39 
No. 016 Sand (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 90.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 309.25 259.77 27.96 23.48 
3Granulated sugar99.85206.17 205.86 18.64 18.61 
4Melange27.0 72.16 19.48 6.52 1.76 
5Flour, premium (on the dust)85.5 41.24 35.26 3.73 3.19 
6Sign up
7Salt96.5 2.06 1.99 0.19 0.18 
8Ammonium carbonic (E503(i))—  0.52 —   0.047—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0470.024
Total16.2 83.8 1149.41 963.31 103.91 87.08 
Losses 1.9%18.31 1.65 
Output5.5 94.5 1000.00 945.00 90.40 85.43 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 0.99 0.83 
Baking/boiling 11.31%128.80 11.64 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 0.88 0.83 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 41.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 12.12 9.45 
3Water—  146.34 —   6.06 —   
4Water (for soaking agar-agar)—  40.80 —   1.69 —   
5Agar (E406)85.0 8.16 6.94 0.34 0.29 
Total23.6 76.4 1073.30 819.67 44.44 33.94 
Losses 2.4%19.67 0.81 
Output20.0 80.0 1000.00 800.00 41.41 33.12 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 0.53 0.41 
Baking/boiling 4.54%48.12 1.99 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 0.51 0.41 
Consolidated recipe, k=1.032854
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 226 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 67.80 67.19 70.03 69.40 
2Flour, premium85.5 50.32 43.03 51.98 44.44 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 43.30 36.37 44.72 37.56 
4Granulated sugar99.8542.87 42.81 44.28 44.22 
5Starch syrup78.0 12.12 9.45 12.52 9.76 
6Sign up—  7.75 —   8.00 —   
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 7.47 5.53 7.71 5.71 
8Melange27.0 6.52 1.76 6.74 1.82 
9Raw egg white12.0 4.36 0.52 4.50 0.54 
10Agar (E406)85.0 0.34 0.29 0.35 0.30 
11Sign up98.0 0.26 0.25 0.27 0.26 
12Essence—  0.19 —   0.19 —   
13Salt96.5 0.19 0.18 0.19 0.19 
14Citrus essence—  0.17 —   0.18 —   
15Ammonium carbonic (E503(i))—  0.047—   0.049—   
16Sign up50.0 0.0470.0240.0490.024
Total243.74 207.40 251.75 214.21 
Total phase loss 1.6%3.25 
Other losses 3.2%6.81 
General losses 4.7%10.07 
Output90.3 226.00 204.15 226.00 204.15 
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